There’s something magical about a dessert that combines the colors of the American flag into a single, bite-sized treat. Imagine sinking your teeth into a Red, White, and Blue Mini Oreo Pie, where the creamy filling meets a crunchy Oreo crust, creating an explosion of flavors that dance on your palate. cozy blueberry crisp The sweet yet slightly tangy cream cheese filling paired with fresh berries will have you singing “God Bless America” with every delightful bite. For more inspiration, check out this Irresistible Blueberry Dessert Pizza recipe.
These little pies are not just for Independence Day; they’re perfect for birthdays, summer picnics, or any celebration where you want to impress your friends and family. I can’t help but recall the look on my cousin’s face when he bit into one at our last BBQ; let’s just say his eyes lit up as if he had seen fireworks for the first time!
Why You'll Love This Recipe
- These Red, White, and Blue Mini Oreo Pies require minimal effort while packing a punch of flavor
- Their vibrant colors make them eye-catching, ensuring they stand out at any gathering
- Perfectly portable, these pies are great for parties or picnics
- Tailor the toppings to suit your guests’ preferences for added versatility
I once made these mini pies for a Fourth of July picnic and watched as everyone clamored for seconds. The smiles on their faces were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: delicious blueberry salsa.
- Oreo Cookies: Use regular Oreos for the crust; their chocolatey flavor complements the filling beautifully.
- Unsalted Butter: Melted butter helps bind the cookie crumbs together, creating a deliciously rich crust.
- Cream Cheese: Make sure it’s softened to room temperature so it mixes easily and becomes fluffy.
- Powdered Sugar: This sweetener gives the filling its delightful sweetness while keeping it smooth.
- Vanilla Extract: A splash adds depth and warmth to the filling’s flavor profile.
- Heavy Whipping Cream: Whipped cream incorporates air into the filling, making it light and fluffy.
- Fresh Berries: Strawberries and blueberries add both flavor and that festive patriotic touch!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Create the Crust: Begin by preheating your oven to 350°F (175°C). Crush about 24 Oreo cookies until they resemble fine crumbs using a food processor or by placing them in a zip-top bag and smashing them with a rolling pin.
Add Butter: In a bowl, combine the crushed Oreos with melted unsalted butter until thoroughly mixed. The mixture should hold together when pressed.
Form the Crusts: Spoon about one tablespoon of this mixture into each mini pie tin or muffin cup. Press down firmly to form an even layer at the bottom. Bake for about 5 minutes until set. Let them cool completely. For more inspiration, check out this No Bake Lemon Icebox Pie recipe.
Prepare the Filling: In a mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Add vanilla extract and mix well to incorporate.
Add Whipped Cream: Gently fold in whipped heavy cream until fully combined but still fluffy. This will give your filling that light texture we love in desserts.
Assemble Your Pies: Spoon or pipe the creamy filling into each cooled Oreo crust. Top with fresh strawberries and blueberries for that vibrant red, white, and blue aesthetic.
Enjoy these delightful mini pies chilled in the fridge for at least two hours before serving to let flavors meld beautifully!
You Must Know
- Making Red, White, and Blue Mini Oreo Pies is not just fun; it’s a delightful way to celebrate any occasion
- These pies are visually appealing and provide a burst of flavor with every bite
- Remember, the key is to let them chill properly for that perfect texture
Perfecting the Cooking Process
Start by preparing your filling and crust separately; then layer them in mini pie tins for even distribution. This method ensures that each mini Oreo pie gets that perfect blend of creamy filling and crunchy crust.
Add Your Touch
Feel free to swap out the Oreos for other cookies or add fresh fruits like strawberries and blueberries. watermelon fruit salad You can also drizzle some chocolate sauce on top for a decadent twist. whipped feta watermelon salad.
Storing & Reheating
Store your mini Oreo pies in an airtight container in the fridge to keep them fresh. Enjoy them cold straight from the fridge, as reheating isn’t necessary here.
Chef's Helpful Tips
- For these mini Oreo pies, consider using double-stuffed Oreos for an extra creamy filling
- Make sure to chill the pies long enough—at least two hours—for best results
- And don’t skip the whipped cream topping; it adds delightful freshness!
When I first made these for a family gathering, I was amazed by how quickly they vanished! The kids were especially thrilled and insisted I make them again for every holiday.
FAQ
Can I use gluten-free Oreos?
Absolutely! Gluten-free Oreos work perfectly for this recipe without sacrificing flavor.
How long do these mini pies last?
They can be stored in the fridge for up to five days, if they last that long!
Can I make these pies ahead of time?
Yes! You can prepare them a day in advance for stress-free entertaining.
Delicious Red, White, and Blue Mini Oreo Pies
- Total Time: 25 minutes
- Yield: Makes approximately 12 mini pies 1x
Description
Indulge in a burst of flavor with these vibrant Red, White, and Blue Mini Oreo Pies. Perfect for any celebration, these bite-sized desserts feature a crunchy Oreo crust filled with a creamy, sweet yet tangy cream cheese filling and topped with fresh strawberries and blueberries. Easy to make, they are a delightful treat that will impress your guests at summer picnics, birthdays, or Fourth of July festivities!
Ingredients
- 24 Oreo cookies
- 4 tbsp unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (whipped)
- 1 cup fresh strawberries (sliced)
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs.
- Mix crushed Oreos with melted butter until combined; press into mini pie tins to form crusts. Bake for 5 minutes and cool completely.
- Beat softened cream cheese and powdered sugar until smooth. Add vanilla extract and mix well.
- Gently fold in whipped heavy cream until fluffy, then spoon or pipe the filling into cooled crusts.
- Top each pie with fresh strawberries and blueberries. Chill in the fridge for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (60g)
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: - For an extra creamy filling, consider using double-stuffed Oreos. - Swap Oreos for gluten-free cookies if needed. - Drizzle chocolate sauce on top for an added treat.
