This Oreo Slab Pie is an easy pie recipe that feeds a crowd. A whipped no bake cheesecake layer loaded with Oreos sits on top of a buttery pie crust layered with hot fudge.
Oreo Slab Pie Is An Easy Dessert Idea!
Oreo Slab Pie is a delicious dessert made with an Oreo cookie crust, a creamy and smooth filling made with cream cheese, whipped cream, and crushed Oreos. The pie is then topped with more crushed Oreos and whipped cream. It is a perfect dessert for any occasion, whether it’s a family gathering, a potluck party, or a dessert for a special occasion.
What is Oreo Slab Pie?
Oreo slab pie is a relatively new dessert that has gained popularity in recent years. It’s believed to have originated in the United States, where Oreo cookies have been a beloved snack since their introduction in 1912. The first Oreo pie recipes were simple, consisting of crushed Oreo cookies mixed with cream cheese or pudding. However, over time, the recipe has evolved to include a wider variety of ingredients and techniques.
Ingredients:
Make sure to scroll to the recipe card at hte bottom of the post for the full ingredient list and printable recipe!
- Pie Dough. You can use prepackaged pie crust, the box usually consists of 2 rolled up doughs, or you can make your own pie dough from scratch. I LOVE my All Butter Pie Crust recipe, and it would work perfectly for this recipe. I have used the Pillsbury brand of pie dough as well as Trader Joe’s pie dough. I prefer Trader Joe’s for prepackaged pie crust.
- Hot fudge sauce. I like the thick kind in the jar, not the syrup-style. Chocolate Frosting would also totally work for this recipe and I’ve made it that way too! Try my Creamy Chocolate Frosting, but cut the recipe in half!
- Heavy whipping cream. You could also use Cool Whip for this recipe if you want to skip making your own!
- Cream cheese. Make sure it’s room temperature so it mixes evenly without lumps!
- Sour cream also at room temp for easy mixing.
- Powdered sugar. Using powdered sugar adds a nice light sweetness!
- Pure Vanilla extract
- Oreo cookies. You can really use any brand, like Trader Joe’s Jojos. You can also use Double Stuf or the original, whichever you prefer!
How to make Oreo Slab Pie?
- Start by rolling out your pie crust and baking it in a 10×15- inch pan, also known as a jelly roll pan. Poke holes in the dough before baking it so it doesn’t puff up or shrink too much and then bake it until it’s golden brown.
- Allow the pie crust to cool completely and then spread your hot fudge all over it!
- Then make the delicious filling. In your stand mixer beat whip up some heavy cream until stiff peaks form and set that aside. Next mix together the cream cheese, sour cream, powdered sugar, and vanilla until it’s creamy. Fold the whipped cream in to create a mousse and then fold in chopped Oreo cookies!
- Spread it on your hot fudge and let it chill for at least an hour!
- When you’re ready to serve it, go ahead and garnish it with more Oreo cookies or even some whipped cream if desired!
- Slice and serve!
Variations:
Since Oreo cookies come in so many fun flavors these days you can get creative with this recipe! Here are a few options:
- Peanut Butter Oreos + Peanut Butter instead of hot fudge
- Golden Oreos + Dulce De Leche instead of hot fudge
- Birthday Cake Oreos + Funfetti Frosting instead of Hot Fudge
- Mint Oreos with a few drops of peppermint extract instead of vanilla extract
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Description
Oreo Slab Pie is a delicious dessert made with an Oreo cookie crust, a creamy and smooth filling made with cream cheese, whipped cream, and crushed Oreos. The perfect potluck pie recipe!
- 1 box refrigerated pie dough (2- count) *see note
- 1 (16- ounce) jar hot fudge sauce, 2 cups
- 1 1/2 cups heavy whipping cream
- 1 (8- ounce) package cream cheese, room temperature
- 1/2 cup sour cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 28 Oreo cookies, divided
- Optional garnish – Extra whipped cream
-
- Heat the oven to 450°F.
- Remove pie doughs from packaging. On a lightly floured surface, unroll and stack the dough on top of each other. Using a rolling pin, roll to a 17×12- inch rectangle. Fit the dough into an ungreased 15x10x1-inch pan (jelly roll pan) and press it into the corners and up the sides. Create an edge by folding the extra under along the top of the pan, crimping to create a scalloped edge if desired.
- Use a fork to prick the dough all over the bottom and sides and bake for 10 – 12 minutes until the crust is golden brown. Cool completely.
- Spread the hot fudge sauce evenly on top of the cooled crust. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment beat the heavy cream for 1 – 2 minutes on medium-high speed until stiff peaks form. Transfer the homemade whipped cream to a large bowl and set aside.
- Add the cream cheese, sour cream, powdered sugar, and vanilla into the bowl of the stand mixer and mix on medium speed until creamy, scraping the sides of the bowl with a rubber spatula as necessary.
- Fold the whipped cream into the cream cheese mixture until incorporated.
- Finely chop 20 Oreo cookies. Fold the chopped cookies into the mixture and spread it on top of the hot fudge layer. You could also use a food processor or blender for this step.
- Cover the pie with plastic wrap and refrigerate for at least 1 hour, until chilled.
- Cut the remaining Oreo cookies in half and garnish. Cut into slices to serve.
Notes
Store airtight in the refrigerator for up to 3 days.
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