1 9"refrigerated pie crust.thawed per package directions
½cupunsalted butter,softened to room temperature
1 ½cupall-purpose flour
1cupchopped Oreo cookies
½cupwhite chocolate chips
Preheat the oven to 350F degrees.
Roll out the pie crust and place in a pie plate. Crimp the edges.
In a medium bowl, beat together the butter, brown sugar and granulated sugar until light and fluffy.
Add in eggs, vanilla and salt and beat until combined.
Next, add in the flour and mix until incorporated.
Fold in the Oreos and white chocolate chips and press mixture into the prepared pie crust, making sure to press the batter against the sides of the pie crust so it doesn’t separate from the sides while baking.
I like to press in some extra crushed cookies and white chocolate chips into the top before baking (this is compleely optional.)
Bake for 35 minutes until the center is just set, remove from the oven and cool.
Top with ice cream, chocolate syrup and crushed Oreos if desired.
I like to press a few more chunks or Oreos and white chocolate chips into the top of the pie before baking.
You can use regular chocolate chips if you prefer a deeper chocolate flavor.
Make sure to press your dough against the edges of the pie crust so it sticks and won't separate during baking.
You can use homemade pie crust or refrigerated - totally up to you.
If your crust is browning quicker than your filling, cover the crust with pie crust protectors or wrap aluminum foil around the edges carefully to cover.
You can store this Oreo Cookie Pie Recipe at room temperature in the pie plate, tightly covered with plastic wrap or foil for up to 5 days.
This pie can also be frozen. Again, covered tightly to prevent freezer burn, and will store up to 3 months.