Looking for a special holiday dessert, but want to stick to your diet? This healthy oreo cream pie is gluten-free and vegan!
Looking for a treat for a special occasion?
Hey guys! Today I am veering off from our normal sugar-free and keto recipes for a special treat. Oreos have always been my favorite sweet treat, and when my husband said he wanted an Oreo cream pie, well, I just had to oblige.
Sometimes, I can justify having a special treat, especially if it brings me great joy and no guilt. I’ve worked real hard in my health journey, to get to a point where I am completely ok (and joyous) to indulge once-in-awhile.
So here we are, ready to dig into this delicious pie. And let me tell you, it was SO delectable. A real treat for once every few months or so. Definitely not something I would eat all the time (it’s super rich!), but something to look forward to when the mood strikes.
Doesn’t that look delicious?!
What I love about this healthy oreo cream pie is how simple it is to make. You’ll want to make a crust (or use a pre-made one if you can find a good gluten-free and vegan option!).
If you’re making the crust yourself, you’ll need tapioca flour, almond flour, sugar, cocoa powder and water. Mix them all together until you form a nice, workable dough. If needed, you can add more water or tapioca flour to achieve the right consistency.
Roll out the dough between two sheets of parchment paper. Remove the top layer of parchment paper and flip the pie plate upside down on top of the dough. Flip both the dough and the pie plate upright together, to get the dough into the pie plate.
Remove the second layer of parchment paper. If needed, use your fingers to smooth out the dough and manipulate it to form it into a crust shape.
Bake until the crust has fully hardened. Remove from the oven and allow the crust to fully cool to room temperature.
For the filling, you will need crushed Oreo cookies (I like the Glutino brand), and two cans of coconut cream. Be sure to allow both cans to chill in the fridge overnight before making the filling.
Open up the cans, and spoon the hardened cream into a bowl with the crushed Oreos. Stir to combine. Pour into the cooled pie crust, and top with additional crushed Oreos.
Cover pie and place into the fridge until completely cooled in the middle, approximately 6 hours, or overnight. Slice into 8 pieces and enjoy right away, or store in the fridge for 3-4 days.
Can I use another type of flour in the crust?
You can substitute the tapioca flour for tapioca starch (they are the same thing), or cassava flour. Other than this, I have not tried substituting flours. Gluten-free flours cannot simply all be substituted 1:1 for another type, as they all have different absorptive properties.
I don’t like the taste of coconut, does this have a strong coconut flavor?
My husband also does not like the taste of coconut, but he loves this pie! It does have a very slight coconut flavor, but if you are worried, you can add a few more Oreo cookies to the filling, and it will completely overpower the subtle coconut flavor.
You may also enjoy:
Healthy Oreo Cream Pie (Gluten-Free, Vegan)
For The Crust
- 1.5 tablespoons cocoa powder
- 7 tablespoons tapioca flour
- 1 tablespoon granulated sugar or granulated coconut sugar
- 1/2 cup almond flour (4 tablespoons)
- 2.5 tablespoons water or enough to form a workable dough
For The Filling
- 12 crushed oreo cookies for gluten-free, vegan cookies, I like the Glutino brand (I recommend you buy them at Walmart if you can, they are cheapest there!)
- 2 13.7 oz cans chilled coconut cream we will only need the solid part of each can, so be sure to chill them overnight in the fridge before making the filling
- 3 crushed oreo cookies for sprinkling on top of the pie
- whipped coconut cream, if desired optional
For The Crust
- Preheat oven to 350F. Mix all crust ingredients together. The dough should be workable, not too crumbly and not too sticky. Add a bit more liquid (a teeny bit at a time), if too dry. Add a bit more tapioca flour if too sticky. Place dough between two sheets of parchment paper and roll out to a thin dough, approximately the size of a pie plate. Grease a pie plate at this time with coconut oil (or use a disposable pie plate, which does not need to be greased).
- Remove top layer of parchment paper and flip a pie plate upside down on top of the dough. Flip both the crust and the pie plate upright, and remove the other layer of parchment paper. Press the dough into the pie plate. If needed, press down the dough to fill in cracks, and move some dough around to form a crisp edge.
- Place crust in the oven for approximately 20 minutes, or until the crust has fully hardened. Remove from oven and allow to fully cool to room temperature.
For The Filling
- Using a food processor or blender (or your hands), crush oreo cookies for the filling. Add crushed oreos to a bowl, and mix in the solid part of two cans of chilled coconut cream. We will not need the leftover liquid at the bottom of each can, so set this aside. Mix well, and add the filling into the fully-cooled pie crust.
- Crush the remaining oreo cookies, and top the pie with them, being sure to gently push the crumbs into the top of the pie. Cover pie and place in the fridge for 6 hours, or until the filling has completely solidified. Slice into 8 pieces and serve. Store covered in fridge for up to 4 days.