This strawberry Oreo pie has an Oreo cookie crust with a creamy strawberry filling and is topped with a silky chocolate ganache. The pie crust and filling are easy to assemble and the total bake time is less than 30 minutes. It's a simple recipe but is sure to impress!
This pie is perfect for those who love the freshness of fruit with a chocolatey dessert. The sweetness and tartness of the fruit paired with rich & creamy chocolate is an addicting combination. Similar to this Chocolate Raspberry Tart recipe, which this pie was inspired by, this recipe is made with frozen strawberries, so you can enjoy it all year round.
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Why you'll love this strawberry Oreo pie
- Strawberries & chocolate. Name a better combination than strawberries and chocolate. This pie is basically one big chocolate covered strawberry, plus Oreos!
- Oreo cookie crust. Made from salted butter and crushed Oreos, the crust is easy to assemble and so delicious.
- Simple recipe with minimal ingredients. It is rather easy to assemble all components of this pie - the chocolate cookie crust, strawberry filling, and chocolate ganache come together quickly. You can make each layer one at a time, with no need to rush!
Ingredient notes
- Oreos: the Oreos are processed into fine crumbs and mixed with melted butter, which forms the base of the pie.
- Salted butter: salted butter in the crust binds the crumbled Oreos together. It also adds so much yummy buttery flavor!
- Frozen strawberries: frozen strawberries are preferred because they produce so much liquid which is great for the puree used in the filling! Also, using frozen strawberries means you can make this pie all year round!
- Lemons: lemon zest & juice are added to the filling for a refreshing flavor.
- Granulated sugar: used to sweeten the filling just slightly.
- Sweetened condensed milk: creates a smooth, creamy texture in the filling.
- Greek yogurt: adds to the creaminess of the strawberry filling.
- Chocolate: I think semi-sweet or dark chocolate works best with the sweet & tart filling and buttery Oreo crust.
- Heavy whipping cream: heavy cream is heated and mixed with the chocolate, which melts into a smooth ganache that sits on top of the pie.
See the recipe card at the end of this post for the full list of ingredients & their quantities.
Recipe summary
Below is a condensed version of the recipe steps. See the recipe card at the end of this post for the full recipe instructions.
- Assemble the crust. Pulse the Oreos in a food processor until fine then mix with melted butter. Press the mixture up the sides and into the bottom of an 8 inch springform pan. Bake for 10-12 minutes until set and aromatic.
- Defrost the strawberries. In a pot, toss together the frozen strawberries, lemon zest, lemon juice, and sugar. Place the pot on the stove, cover, and let the strawberries defrost on medium heat while stirring occassionally.
- Make the puree. Once the strawberries are soft and squishy, use an immersion blender to fully puree the mixture. Pour through a fine mesh sieve into a bowl with sweetened condensed milk & yogurt. Whisk to combine.
- Bake. Pour the mixture into the pre-baked crust and bake for an additional 13-16 minutes until set - the center should not jiggle. Let cool at room temperature while you make the ganache.
- Prepare the ganache. Finely chop your chocolate and set aside in a heat proof bowl. Pour heated heavy cream over the chocolate and let stand for 3-4 minutes. Gently stir together until combined and smooth.
- Chill the pie. Let the pie set in the fridge overnight or for at least 4 hours.
- Decorate! Once set and ready to serve, top with crushed Oreos, chocolate shavings, fresh strawberries, etc., slice and enjoy!
FAQ
Store in an airtight container in the fridge so the pie remains set. Stored properly, the pie should stay fresh for 3-4 days.
You can make this pie in a standard pie dish or something similar. Having a springform pan just makes it easier to remove the pie. But you can still slice and serve out of a pan that doesn't have a remove-able base or sides.
You can definitely use fresh strawberries, just make sure the pureed mixture, after straining, is at least 1 cup or 240 grams.
The pie can set and stay in the fridge for up to one (two days maximum) before serving. Any longer and it won't be as fresh.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other fruity recipes to try
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Strawberry Oreo Pie
Ingredients
Oreo Crust
- 22 Oreos original
- 57 grams (4 tablespoons) salted butter melted
Strawberry Filling
- 1 14 oz can sweetened condensed milk
- 60 grams (¼ cup) greek yogurt doesn't need to be room temperature
- 12 oz (~2 ½ cups) frozen strawberries
- 2 tablespoons freshly squeezed lemon juice
- zest from 1 large lemon
- 66 grams (⅓ cup) granulated sugar
Chocolate Ganache
- 4 oz semi-sweet or dark chocolate finely chopped
- 120 grams (½ cup) heavy whipping cream doesn't need to be room temperature
Instructions
- Preheat oven to 350F and line an 8 inch springform pan with parchment paper.
- In a food processor, pulse the Oreos until they turn into fine crumbs. If you do not have a food processor, put the cookies in a ziplock bag and gently hit them with the back of a wooden spoon until they are in crumbs.22 Oreos
- Stream in the melted butter and pulse until combined.57 grams salted butter
- Press the mixture up the sides of your pan first, then pack down the bottom to form a crust. Use the bottom of a measuring cup to smooth out the crust. Pre-bake for 10-12 minutes.
- Meanwhile, prepare the filling. Add the sweetened condensed milk and yogurt to a large bowl and whisk to combine.1 14 oz can sweetened condensed milk, 60 grams greek yogurt
- Place a fine mesh strainer on top of the bowl with the yogurt/sweetened condensed milk. Set aside.
- Add the strawberries, lemon juice, lemon zest, and sugar to a pan over medium heat and toss to combine. Cover the pan, stirring every few minutes or so, until the strawberries are soft and have released their juices.12 oz frozen strawberries, 2 tablespoons freshly squeezed lemon juice, zest from 1 large lemon, 66 grams granulated sugar
- Use the back of a wooden spoon to gently press on the berries to release more liquid. Once soft and squishy, remove from the heat and use an immersion blender to fully puree the strawberries.
- Pour the mixture through the fine mesh strainer onto the sweetened condensed milk/yogurt mixture. Make sure you’re scraping the bottom of the sieve to get as much liquid as possible - it should be around 1 cup or 240 grams (I usually have the bowl on top of my scale and weigh the puree as I pour)*. Whisk to combine.
- Once your crust is done (it might be done before you are finished with the strawberry mixture, that’s ok, you can just let it sit at room temperature), pour the filling on top of the warm crust and return to the oven for an additional 13-16 minutes until set. The filling won’t jiggle.
- Let cool at room temperature while you make the ganache.
- Chop your chocolate finely and set aside in a bowl. Heat the heavy cream on the stove until gently simmering. You can also microwave it for 30-45 seconds.4 oz semi-sweet or dark chocolate, 120 grams heavy whipping cream
- Pour the heavy cream over the chopped chocolate and let it stand for 3-4 minutes. The hot cream will melt the chocolate. Gently stir together until smooth.
- Pour the ganache on top of the pie and spread into an even layer. Place in the fridge to set overnight or for at least 4 hours.
- Once set and ready to serve, top with crushed Oreos, chocolate shavings, fresh strawberries, etc., slice and enjoy! Store in an airtight container in the fridge.
Notes
- If you have more than 1 cup of strawberry puree, save the rest to pour on the baked pie slices as a topping. Don't add the excess to the strawberry filling mixture. This could throw off the filling proportions and change the final result.
- If you don't have an immersion blender, it will be harder to get the same amount of puree, but still possible! Make sure to really press on the berries in the pan to release their juices. Additionally, press on the berries while straining and scrape the underside of the fine mesh sieve to get as much liquid as possible.
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