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–+ servings

Strawberry Oreo Pie

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!
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Prep Time 25 minutes
Cook Time 25 minutes
Setting Time 3 hours
Total Time 3 hours 50 minutes
Servings 8 large slices

Equipment

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

  1. 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.
  2. 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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