Gluten-Free Oreo Cream Pie (No-Bake Filling)
Ingredients
- 6 oreo cookies (see my recipe)
Pie Crust:
- 1-1/3 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup maple syrup
- 3 tablespoons cocoa powder
- 2 tablespoons coconut oil (melted)
- 2 tablespoons cane sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Cottage Cheese Filling:
- 2 cups cottage cheese
- 1/2 cup powdered cane sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup white chocolate (chips or melting wafers)
- 16 oreo cookie halves (without cream)
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F. Spray a pie plate with non-stick spray.
- In a bowl, mix 1⅓ cup almond flour, ⅓ cup tapioca flour, ¼ cup maple syrup, 3 tablespoons cocoa powder (or 2 if using black cocoa), 2 tablespoons melted coconut oil, 2 tablespoons cane sugar, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, and ½ teaspoon salt until smooth.
- Press the mixture evenly into the pie plate. Poke several holes in the bottom of the crust with a fork. Bake for 12–14 minutes, then remove. Once the crust has cooled slightly, place it in the fridge or freezer until completely chilled.
- In a blender or food processor, add 2 cups cottage cheese, ½ cup powdered cane sugar, ¼ cup maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Blend until smooth, scraping down the sides if needed.
- Melt ⅔ cup white chocolate in a microwave-safe bowl in 25-second intervals, stirring in between, until smooth. Immediately pour it into the blender and blend again until smooth.
- Break up 16 Oreo cookies (single cookies without the cream filling) and fold them into the filling.
- Spread the filling into the chilled crust and smooth the top. Pipe 12 dollops of whipped cream around the edge using a jumbo star tip.
- Cut 6 cream-filled Oreo cookies in half and place one half on each whipped cream dollop. Refrigerate for several hours or overnight until set.
Video
Notes
Use black cocoa for Oreo flavor: I always reach for black cocoa when I want that classic, dark cookie color. It’s super rich, so 2 tablespoons is all you need.
Drain cottage cheese if needed: Some brands are a little watery on top. Just pour that off before blending so your filling doesn’t get too loose.
Melt chocolate slowly: White chocolate burns faster than regular chocolate, so stick with short bursts in the microwave and stir in between.
Adjust sweetness easily: If you're trying to cut back on sugar, skip the maple syrup in the filling. It’s still plenty sweet from the white chocolate and powdered sugar.
Did you make this recipe?Please let me know in the comments below how it turned out :)