Healthy-ish Oreo Pie

Oreo Pie, coupled with Pumpkin Cheesecake, and Chocolate Cake (so maybe its more of a menage-a-trois) are, in my book, three of the most marvelous and mouthwatering desserts out there.  All three are classics.  Easy to make.  Decadent and satisfying.  Out of this world awesome, in terms of their taste.

Behold, my healthy-ish (as in, slightly better for you than the usual) Oreo Pie.  However, there is absolutely no difference in taste between this one and the traditional recipe.  While it’s of course, loaded with dairy, this one is way lower in sugar than typical versions and can be gluten-free if you choose “gluten-free” chocolate sandwich cookies.


-One pint of heavy whipping cream

-1/2 cup of Greek yogurt

-About 1/4 cup of maple syrup, maybe a bit more

-7-8 crushed up chocolate sandwich cookies (I recommend gluten-free) (To crush, I place the cookies in a plastic sandwich bag and smash by fist ;-))

For the crust:

-About 1.5 cup of almond flour

-About 1/2 a cup of cocoa powder

-About 1/3 cup of coconut sugar

About 2 tablespoons of melted butter

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  1. Beat the heavy cream using an electric mixer on high for roughly 5 minutes, until semi-stiff peaks form.  You will know when its done based on the texture.  It will resemble whipped cream.
  2. Once the cream has reached the correct texture, add in the Greek yogurt and maple syrup.  Beat on high again, until just combined.  Taste.  If it’s not quite sweet enough for you, add a bit more maple syrup.  Be careful not to add too much though, or it will become liquidy.
  3. Once the cream is ready, stir in the crushed cookies.
  4. Meanwhile, for the crust:  Dump the first three ingredients into the bottom of a cake pan.  Mix together using a spoon.  Drizzle the melted butter over the mixture.  Press crumbly crust to the bottom of the pan, and up the sides a bit.
  5. Pour the Oreo cream filling over the crust.  Spread evenly through the pan.
  6. Place in the fridge for an hour-ish, or even overnight prior to indulging.

And now, dig into this delectable dessert!  The pie will stay good for 4-5 days.  Store it in the fridge, covered or uncovered.

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