Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
serving Oreo Slab Cheesecake with a spatula

Oreo Slab Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Shelly
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: serves 16 1x
  • Category: Pie
  • Method: Oven + Refrigerator
  • Cuisine: Dessert

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!

Ingredients

Scale
  • 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

Instructions

    1. Heat the oven to 450°F. 
    2. 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. 
    3. 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. 
    4. Spread the hot fudge sauce evenly on top of the cooled crust. Set aside.
    5. 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.
    6. 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.
    7. Fold the whipped cream into the cream cheese mixture until incorporated. 
    8. 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.
    9. Cover the pie with plastic wrap and refrigerate for at least 1 hour, until chilled.  
    10. 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. 

Find it online: https://cookiesandcups.com/oreo-slab-pie/

Scroll to Top