- Beat whipped cream with sugar till stiff peaks are formed. Set aside.
- Add Oreos, sugar and melted butter in a food processor and blitz till you get fine, sandy crumbs. Arrange in a pie plate or serving dish. Ensure you coat the entire dish and not just the base. (I tucked my pie dish in the freezer till I went about the Nutella filling so that the butter base would firmly set.)
- In a large mixing bowl, add cream cheese and beat with icing sugar with a hand mixer. Add milk and beat again on low speed till combined. Gently fold in the whipped cream and pour into the pie dish.
- Put the now ready pie in the fridge for about 5 to 7 hours and decorate as you please.
My first ever pie! Makes me a little nostalgic and makes me cringe at the same time. Ugh, the pictures! I would keep reading many a recipes revisited on my favorite blogs and I’d think to myself – WHY! Sadly, after a year and a half, it’s time to revisit.
I’ll keep it short though – I swapped Amul cream for whipping cream and continued adding the entire block of Philly Cream Cheese. It set faster and was eaten faster than usual. I also attempted to make it in individual tart dishes and got an even 6! The recipe remains the same:
Nutella Oreo Cream Pie
1 packet Oreos
1/2 cup butter, melted and cooled
For Nutella Cream filling:
1/2 cup Nutella
1 packet Philadelphia Cream Cheese
3/4 cup icing sugar
I cup whipped cream (cream whipped on high speed with 3 to 4 tbs of icing sugar)
1/2 cup milk