Rich, creamy, and secretly healthy. This Gluten-Free Oreo Cream Pie delivers all the indulgent flavor you love without the guilt!
Enjoy a rich, velvety chocolate filling paired with a crunchy cookie crust. This recipe swaps heavy cream and refined sugars for wholesome alternatives without sacrificing that classic cookies-and-cream flavor.
Prepare the Crust Base Place 24 gluten-free chocolate sandwich cookies into a food processor and pulse until you have fine crumbs. Add the melted coconut oil and pulse a few more times until the mixture looks like wet sand.
Press and Chill the Crust Transfer the cookie mixture into a 9-inch pie dish. Press firmly into the bottom and up the sides using the back of a spoon or a flat glass. Place the crust in the freezer to firm up for at least 15 minutes.
Prepare the Creamy Base Open the chilled can of coconut milk and scoop out only the hardened white cream from the top into a blender. Add the soaked (and drained) cashews, maple syrup, vanilla extract, and a pinch of salt.
Blend Until Smooth Blend the mixture on high speed until it is completely smooth, silky, and thick. There should be no grainy bits left from the cashews. This may take 1-2 minutes depending on your blender.
Fold in Cookie Chunks Pour the cream mixture into a bowl. Take the remaining 6 gluten-free cookies, crush them into medium-sized chunks by hand, and gently fold them into the cream using a spatula.
Final Assemble and Set Pour the filling into the chilled crust and smooth out the top. Refrigerate the pie for at least 4 to 6 hours (or overnight) until the filling is firm and set. Serve chilled and enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
