When people tell me that healthy tastes like cardboard and that gluten free surely can’t be fun to eat, I think of this easy gluten-free no-bake Oreo pie and laugh. Because no one will know this no bake dessert is gluten free, and it is most certainly FULL of chocolatey goodness flavor. You don’t even have to pre-heat the oven - just whip this together and you can have it ready anytime!
1/2cupbutter, meltedFor nutrition, I recommend the variety made with canola oil
2 (8 oz)packagesneufchâtel cheese, softenedI prefer this cream cheese for the reduced fat content.
3/4cuppowdered sugar
1tsppure vanilla extract
For the whipped cream:
1cupheavy cream
1Tbspgranulated sugar
1/2tsppure vanilla extract
For the chocolate ganache:
3/4cupschocolate chipsGhirardelli 60% Cacao are my favorite!
1/4 cuphalf and half
Instructions
For the whipped cream: *Make this first* (Source: Chowhound)
Chill a clean mixing bowl and the beaters (or whisk attachment) in the freezer for 10 minutes.
Add all ingredients to the chilled bowl and mix on high for about 1 minute, until medium peaks form. Place in the refrigerator until ready to use.
For the pie crust:
Place one package of the Oreo cookies in a food processor and pulse until they make fine crumbs. Combine with the melted butter in a bowl, then press mixture evenly into a 10" pie pan. Place in the refrigerator until ready to use.
For the pie filling:
Beat the cream cheese with an electric mixture in a large bowl. Add the powdered sugar and vanilla, then mix again.
Pulse 12 more Oreos in the food processor, this time leaving them as larger chunks. Mix into the cream cheese mixture with a spatula along with the pre-prepared whipped cream. Spread the filling over the pie crust, then freeze for 30 minutes.
For the ganache:
Pour chocolate chips into a small heat-safe bowl.
In a small saucepan over low heat, heat the half and half but don't let it boil. Once it's hot, pour over the chocolate chips. Let stand for about 1 minute, then mix with a spatula until smooth. Once the ganache is at room temperature, spread it evenly over the top of the pie.
Immediately add Oreo topping before the ganache hardens by placing halved Oreos around the edge of the pie pan and crumbles on top.
Cover the pie tightly with aluminum foil and let sit in the refrigerator or freezer for 1-2 hours before serving. Store any leftovers in the fridge or freezer.