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By Slade Wentworth

Lemon Oreo Crust No-Bake Lemonade Pie

Name: Lemon Oreo Crust No-Bake Lemonade Pie
Prep time: 2 h 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 24 Lemon Oreo cookies; 4 Tbsp butter, melted; 1 Package (8 oz.) cream cheese, room temperature; 1/4 Cup sugar; 1 Package (3.4 oz) instant lemon pudding mix; 1 Cup milk; Zest of one lemon; 1 Pint heavy cream (chilled in freezer for 20 min); 1 Tsp vanilla; 1 Tbsp powdered sugar; 2 Cups strawberries, cut into quarters (for topping)

7 steps

Prep:2h 30min

As soon as I saw these lemon Oreo cookies I knew I had to make something special with them, so I did my own take on a strawberry lemonade pie using the crushed up Oreos for the pie crust. I made the filling with lemon pudding with cream cheese, sugar, milk, lemon zest and some fresh whipped cream that I made with heavy cream, vanilla and just a little bit of powdered sugar. And the I topped it with a layer of additional whipped cream and some strawberries that I cut into quarters. This was amazing but now I have a whole pie to myself and no one to share it with. Can anybody possibly help me out with this problem?

Updated at: Thu, 17 Aug 2023 08:45:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories719.4 kcal (36%)

Total Fat52.4 g (75%)

Carbs58.4 g (22%)

Sugars31.8 g (35%)

Protein6.6 g (13%)

Sodium401.5 mg (20%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

24Lemon Oreo cookies

4 Tbspbutter

melted

1 x 8 ozcream cheese

room temperature

¼ cupsugar

1 Packageinstant lemon pudding mix

1 cupmilk

1zest of lemon

1 Pintheavy cream

chilled in freezer for 20 min

1 tspvanilla

1 Tbsppowdered sugar

2 Cupsstrawberries

cut into quarters, for topping

Instructions

Step 1

Preheat the oven to 350 degrees.

OvenPreheat

Step 2

In a food processor, pulse the oreo cookies until coarsely pulverized. Add melted butter and continue to pulse until fully incorporated. Pour the oreo mixture into a 9" pie plate and press the mixture to the bottom and sides of the pie plate, forming the crust. (Use a flat-bottomed measuring cup or glass to help shape and firm the crust as desired.) This should enable you to create a ¼-inch layer of crust across the bottom and sides.

Step 3

Bake at 350 for 8-10 minutes to set the crust. Remove from the oven and let cool completely. (Alternatively, you can choose to not bake the crust and instead refrigerate it for an hour before adding the filling.)

Step 4

Using a hand or stand mixer, cream together the room temperature cream cheese and sugar until smooth. Add the milk, pudding mix and lemon zest and beat on low speed until smooth and creamy. Pour filling base into another medium mixing bowl.

Step 5

Make the whipped cream: Using a hand or stand mixer, whisk the cold cold heavy cream, vanilla and sugar until stiff peaks form.

Step 6

Fold half of the fresh whipped cream into the pudding mixture until fully incorporated. Pour the filling into the cooled pie shell. Refrigerate for 2-3 hours or until set. Top the pie with the remaining whipped cream and the quartered strawberries.

Step 7

Enjoy!