Tuesday, February 15, 2011
My neighbor Cyndi invented a recipe for Oreo Pie that is to die for. It is so good that I can't even think of appropriate descriptions. She was kind enough to tell me her secrets so I could make a gluten free one. (Her only stipulation was: "If you get to be a millionaire off of this, I want royalties!") I changed things a little, but this is essentially her creation. Thanks for sharing, Cyndi!
about 1 c. gluten free oreo cookie dough
8 oz. cream cheese
2 Tbs. butter
1/2 tsp. vanilla
1/2 - 3/4 c. sugar (depending on how big your sweet tooth is)
a bunch* of gluten free oreos
1 - 1 1/2 c. heavy cream
Preheat oven to 375.
Press cookie dough evenly into a 9" pie plate, covering the bottom and the sides. Bake for 12 - 15 minutes, or until the cookie dough doesn't smoosh under your fingers when lightly touched. Remove from oven and cool thoroughly.
Using the whisk attachment of a stand mixer, cream together cream cheese, butter, vanilla, and sugar until smooth. Add oreos and mix well, leaving some larger pieces of cookie. Add cream and whisk on high speed until the mixture thickens and gets kind of fluffy. (This only takes about a minute with my mixer, but it's a really good one. It might take a little longer with a kitchen-aid.)
Spread filling into cooled crust. Garnish with additional oreos. Serve. Try not to eat the whole thing by yourself.
*This is a technical term that means "as many as you want." Cyndi says she uses a full pound of regular oreos. I probably used about half that much. I rolled about 2 cups of cookie dough out flat in the bottom of a 9x13 pan, baked it until it was firm in the middle, cut it into big rectangles with a cookie cutter, let it cool, filled them with lots of oreo filling, then threw them into the mixer.