Oreo  Cream Pie

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This Oreo Cream Pie has a chocolate sandwich cookie base, is filled with an "oreo"  cheesecake center and is topped with chocolate. Best yet, it's gluten free, nut free, eggless and easily vegan!

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In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted.

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Crush the cookies in a zip top bag with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.

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Combine the butter and crumbs and pour into a lightly greased 9 inch pie dish and press into the bottom and up the sides.

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Beat all the filling ingredients together minus the cookies then gently stir in broken cookies into the filling mixture. Spoon into crust.

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In a large microwave safe bowl, heat the chocolate chips and the butter in 15 second increments, stirring after each time, until completely melted.

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Once melted, whisk in the vanilla and pour the mixture on top of the tart and smooth it out using an icing spatula or the back of a spoon.

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Chill for at least 6 hours or overnight.

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Get the complete recipe via the link below!

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