This 5 Ingredient Vegan Oreo Cookie Pie is ridiculously easy! Not to mention, crazy rich, decadent, indulgent, and in no way healthy, lol. So, I don’t need to be told how unhealthy it is. I know it’s not one of my healthier desserts. It is vegan, though, and sometimes around the holidays or special occasions, an amazing dessert is great to bring to holiday and family gatherings. This type of dessert will really wow people that it is totally dairy-free and vegan!
Most people don’t know that oreo cookies are naturally vegan and my daughter happens to love them. I don’t let her eat them too often, so she was quite thrilled with this pie.
INGREDIENTS NEEDED
- Two 9 ounce containers regular Cocowhip in the tub (as pictured). Do not use the lite version!
- Raw cashews
- Plant-based milk: I used almond but any will work.
- Oreo cookies
- Vegan chocolate pie crust: I used store-bought to save time (I ran out of time before Thanksgiving, honestly) but you could make your own if you like. I’m sure there are plenty online. I will add one soon to my blog when I get a moment to make one.
5 Ingredient Vegan Oreo Cookie Pie
This 5 Ingredient Vegan Oreo Cookie Pie is ridiculously easy! Not to mention, crazy rich, decadent, indulgent, plant-based, dairy-free and a crowd-pleaser for the holidays!
Ingredients
- two 9 ounce containers dairy-free Cocowhip by So Delicious
- 1/2 cup (75g) raw, unsalted cashews
- 1/4 cup (60g) plant-based milk, any will work (I used almond)
- 9 ounce vegan chocolate pie crust (I used the Keebler brand OR you can make your own)
- 8 oreo cookies, plus a few extra for crumbling on top
Instructions
- Before beginning, make sure to thaw both cocowhip containers many hours or overnight in the fridge. Both need to be soft and not frozen to make the recipe.
- If you do not have a high-powered blender like a Vitamix, then you will need to soak the cashews in a bowl of warm water for several hours or overnight to soften them. Otherwise, the pie will be gritty. I did not soak mine since I used my Vitamix. After soaking, drain, rinse, and pat them dry well with a papertowel.
- Have your chocolate pie crust ready, either store-bought or make your own.
- To a high-powered blender like a Vitamix, add the milk, cashews, and only one tub of the cocowhip. Blend starting on slow and increasing to full spead until the mixture is fully smooth with no bits of nuts remaining.
- Pour the cashew mixture over the pie crust. Place the pie in the freezer for the mixture to firm up, 1-2 hours.
- The top should be firm enough to spread the other tub of whipped cream on top. I like to add large dollops of the whipped cream and spread and fluff it up like a meringue. (See photo in post) If your prefer a smooth topping, just spread it out flat. The mixture will soften rather quickly at room temperature, so move quickly.
- Top the whipped cream layer decoratively with the oreos. I placed 8 cookies upright and then crumbled a few into small pieces to sprinkle over the top.
- Place the pie back in the freezer to firm up well, 2-4 hours and then serve. The firm cashew filling layer is a lovely contrast to the soft, whipped topping, and the crunchy oreo cookies.
- Keep the pie stored in the freezer. If the pie completely freezes overnight, remove about 30 minutes to an hour to soften some and slice before serving.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
How simple and creative! Oreo makes an Oreo cookie pre-made pie crust! Have you seen it before?
Yes, I’ve seen them online but never in the stores!!