Blueberry Pie Oreo Icebox Pie Recipe
Crushing the limited-edition Blueberry Pie Oreos into both the crust and the filling spreads their tart-sweet flavor through every bite, while a cream cheese and whipped cream base sets firm in the fridge with zero oven time.
- Prep
- 25 min
- Cook
- 0 min
- Total
- 265 min
- Servings
- 8
Ingredients
- 36 cookies Blueberry Pie Oreo cookies
- 5 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 1 1/2 cups blueberry pie filling, canned
Nutrition per serving
- Calories
- 839
- Protein
- 8g
- Carbs
- 77g
- Fat
- 57g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Set aside 8 whole Blueberry Pie Oreo cookies for topping. Pulse the remaining 28 cookies in a food processor into fine crumbs, or crush them in a zip-top bag with a rolling pin.
- 2Mix 2 cups of the cookie crumbs with the melted butter until the texture looks like wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish, then freeze for 15 minutes to firm up while you make the filling.
- 3In a large bowl, beat the cream cheese, powdered sugar, and vanilla with a hand mixer on medium speed until completely smooth with no lumps.
- 4In a separate bowl, whip the heavy cream to stiff peaks. Fold it into the cream cheese mixture in two additions, folding just until no white streaks remain.
- 5Fold in 1 cup of the remaining crushed cookie crumbs, saving whatever crumbs are left for the topping.
- 6Spread half of the cream filling into the chilled crust. Dollop half of the blueberry pie filling over the top and swirl gently with a butter knife. Repeat with the remaining cream filling and blueberry pie filling.
- 7Arrange the reserved whole cookies (halved or whole) over the top and sprinkle with any remaining cookie crumbs.
- 8Cover loosely and refrigerate for at least 4 hours, or until fully set, before slicing.
Tips & variations
- Blueberry Pie Oreos are a limited-run seasonal flavor and disappear from shelves fast. If you can't find them, use regular Oreos for the crumbs and stir 1/2 teaspoon lemon zest into the blueberry pie filling to mimic the tartness.
- Swap the canned blueberry pie filling for a quick fresh version by simmering 2 cups blueberries with 1/4 cup sugar and 1 tablespoon cornstarch until thickened, then cooling completely before swirling it in.
- For cleaner swirl lines, thin the pie filling with a teaspoon of water before dolloping so it spreads more easily without dragging crumbs through the cream layer.
Storage & reheating
Cover and refrigerate the pie for up to 4 days; it slices best cold, straight from the fridge. To freeze, chill until fully set, then wrap the whole pie or individual slices tightly in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Tips from the Tulo kitchen
- Chilling the crust before adding filling, and the whole pie again before slicing, is what keeps the layers from sliding apart when you cut in.
- Dip the knife in hot water and wipe it dry between slices for clean cuts through the cream and blueberry swirl.
FAQ
Where can I find Blueberry Pie Oreos?
They're a limited-edition seasonal flavor that shows up at large grocery chains for a few months at a time and sells out quickly, so buy a couple of packages if you plan to make this again.
Can I make this pie ahead of time?
Yes, it actually improves overnight as the crust and filling set together; make it up to a day before serving for the cleanest slices.
Can I use a store-bought crust instead of making one from the cookies?
Yes, a store-bought graham or Oreo crust works as a shortcut, though the crust will lose the specific blueberry flavor the crushed Blueberry Pie Oreos add.
Why did my filling turn out soupy instead of sliceable?
This usually means the cream cheese wasn't fully softened before mixing, leaving lumps that trap liquid, or the whipped cream wasn't beaten to stiff peaks before folding it in.
