Super easy and quick cheat recipe for mini oreo cream pies. Crunchy oreo crust filled with rich vanilla swiss cream and topped with light whipped cream. Perfect as dessert for two.
A couple of weeks back it was my boyfriend’s birthday. As usual, part of his present was that he got to request a birthday cake and I’d make for him. This year, he didn’t really have a particular type of birthday cake he wanted. However, as he loves, loves, loves whipped cream more than any food in the world, his request was to make anything simple with lots of cream.
When I think of cream, there are two perfect combinations: cookies&cream and strawberries&cream. As I already made a strawberry and cream cake a while back, I decided to go for the first combination. Also, because we’re didn’t want to waste anything, I went for mini-style and created a recipe just for two. It was perfect for celebrating his birthday: Mini Oreo Cream Pies.
These mini oreo cream pies are so simple, there are only three components to it:
- Crunchy Oreo crust
- Fragrant Vanilla swiss cream
- Simple whipped cream
In addition, all three components are super easy to make as today’s recipe is cheat style. There’s even a no-bake option if you’re in for it! 😀
To make the crust you’ll need Oreos and butter. That’s it. Throw the Oreos in a food processor, pulse until you have crumbs and add melted butter to combine the lot to a crust-mixture. Once you’ve got the crust-mixture, all you have to do is press it into two 10 cm (4 inch) tartelettes pans. To finish the crust, you can either set it in the fridge or in the oven. Both fridge and oven methods work perfectly fine, but taste slightly different. The oven-crusts are a bit more crunchy-cookie-like than the fridge-crust. The fridge-crusts have more Oreo flavor to them as they lack the baked-taste. Whichever method you choose for the crust, I promise the pies will be delicious:
- To use the fridge method, you’ll need to leave the crusts about 30-60 minutes in the fridge to harden before you can fill it with cream.
- To bake the crusts, you’ll need to put the crusts about 7 minutes in a preheated oven at 160 C. The crusts will become puffy, but you can fix this by pressing down the crusts with a spoon right after you take them out of the oven. After you’ve baked the crusts, you’ll have to let them cool completely before you remove them from the pan for filling.
To make the filling, you’ll need instant pastry cream (thick custard) powder, whipped cream and a bit of sugar to sweeten the whipped cream. I used dr Oetker’s instant pastry cream powder to make almost half a cup of pastry cream (35 g + 100 mL water). If you want, you can use homemade pastry cream. But to be honest, I wouldn’t bother if you’re making these for two; too much work. To transform the pastry cream into swiss cream, you’ll need to fold half a cup of the whipped cream into the pastry cream. With this trick, the pastry cream will become lighter and fluffier. Use the remainder of the whipped cream to pipe on top of the pies and finish with some more Oreos for decoration.
- 10 Oreos (+extra for decorating)
- 25 g unsalted butter, melted
- 35 g instant pastry cream powder
- 100 mL water
- 200 mL whipping cream, cold
- 1½ Tbsp granulated sugar
- Preheat the oven to 160 C and get two tartelette pans (10cm/4inch) ready.*
- In a food processor, pulse the Oreos to a fine crumb.
- Add the melted butter and pulse until combined evenly.
- Press the crust mixture into the tartelette pans and bake for 7 minutes at 160 C.
- Take the crusts from the oven, press the crust mixture down with a spoon and leave to cool completely before removing from the pans. Set aside.
- Mix the instant pastry cream powder with water until smooth and thick. Set aside.
- In a mixing bowl, whip the whipping cream and sugar until light and fluffy.
- Take ½ cup of the whipped cream and fold it into the pastry cream mixture.
- Spoon the pastry cream in the Oreo crusts.
- Pipe the remainder of the whipped cream on top of the pastry cream.
- Decorate with pieces of Oreos and serve immediately.
- *Or choose for the fridge-method and leave the crusts for 30-60 minutes in the fridge. See post.