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Oreo Pie with Coffee and Mascarpone

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This Oreo pie featuring mascarpone and coffee is easy to make and delicious to eat. It's creamy, decadent, and full of Oreo flavor.

Ingredients

Scale

Crust

  • 20 Oreos (filling included), about 227 grams
  • 5 tbsp butter, melted
  • 3 tbsp instant coffee powder 

Oreo Pie Filling

  • 3 tbsp brewed, cold coffee; brew strong batch for deeper coffee flavor
  • 1 cup (226 grams) mascarpone cheese
  • 12 crumbled Oreo cookies (136 grams)
  • ½ cup (60 grams) confectioner’s sugar, divided
  • 2 tsp vanillin or clear vanilla extract

Optional for decorating

  • Four Oreo cookies cut in half
  • Store-bought or homemade chocolate syrup drizzled on top

Instructions

  1. To make your Oreo and coffee crust: Preheat oven to 350°F.
  2. In a food processor, coffee grinder, or blender, combine your Oreos and instant coffee powder until it has a powder-like consistency. Pour into a bowl and add melted butter. Using a spoon or your hands, mix until your crust has the look and feel of wet sand.
  3. Spread out your crust into the base and sides of a 9-inch pie plate. I spread and flattened my pie crust with the bottom of a glass and used my fingers to press it into the sides of the plate.
  4. Bake for 10 minutes, then let cool. You can pop it into the refrigerator or freezer to speed up the cooling process.
  5. To make your Oreo, coffee, and mascarpone pie filling: While the crust is baking and/or cooling, pour 1 cup of heavy cream into a chilled mixing bowl. Whip the heavy cream, confectioner’s sugar, and clear vanilla extract on medium high speed until it begins to thicken and form medium peaks. This will take about 3-4 minutes. Scrape out of bowl and set aside into another one before placing in the refrigerator.  
  6. Pour coffee and mascarpone into mixing bowl. Combine on medium power for about 15 seconds, until mascarpone and coffee are incorporated. 
  7. Once combined, add remaining confectioner’s sugar and vanillin. Beat for 15 more seconds on a low speed. Scrape bowl’s sides with spatula and mix for 15 more seconds. 
  8. Using your spatula, fold in your crushed Oreos and about half of your homemade whipped cream. Whatever you don’t use for the filling, you can pipe or spread onto the top for decorating. 
  9. Remove your crust from the freezer or refrigerator (it should now be cool to the touch), and spread your mascarpone mixture into the pie dish. 
  10. Decorate the pie with your remaining whipped topping and Oreos. I piped my frosting using a 1M tip from Wilton.
  11. For extra flair: Cut four Oreo cookies in half and place them in a circular shape around the pie with one full Oreo in the center (see photos). Sprinkle more Oreo crumbs on top and drizzle store-bought or homemade chocolate syrup. 
  12. Let firm up for 2-3 few hours in the refrigerator before serving. 

Find it online: https://susanbringsdessert.com/oreo-pie-coffee-mascarpone/