It may seem strange, but Nabisco's Oreos actually contain no dairy or animal-derived ingredients. They are not labeled "dairy-free," so they may contain trace ingredients of dairy from processing, so feel free to use another dairy-free wafer cookie, like Newman O's Wheat-Free Dairy-Free Cookies, if you must go dairy-free.
While this recipe is suitable for dairy-free, egg-free, and vegan diets, as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients or other allergens. If these apply to you or your guests, be sure to find a brand that doesn't include the offending ingredients. That said, this is a great dessert option for kids or adults who may have allergies or dietary restrictions but still want to celebrate with a sweet treat.
This pie can be served cold or even frozen. Freeze it after making it. If you want to serve it frozen, take it out of the freezer about 15 minutes prior to serving, so it won't be rock hard. To add even more decadence to your cream pie, add a dollop of your favorite dairy-free vanilla soy ice cream to each slice!
- 1 dairy-free Oreo pie crust
- 1 tub/8 ounce dairy-free cream cheese (such as Tofutti)
- 2/3 cup powdered sugar
- 4 ounces dark dairy-free chocolate (melted)
- 1 cup dairy-free sour cream (such as Tofutti Sour Supreme)
- Optional: 1 to 2 tablespoons melted dark dairy-free chocolate, for decorating
- Optional: dairy-free chocolate wafer cookies, for topping
Prepare the dairy-free Oreo pie crust according to the recipe. There are also Oreo pie crusts available for sale in the baking aisle of most grocery stores. Check the labels to make sure this type of crust is dairy-free (if that is a necessity for you).
Prepare the filling. In a large mixing bowl, beat the dairy-free cream cheese until smooth. Gradually add the powdered sugar, beating until well combined. Add the melted dark dairy-free chocolate, beating until smooth.
Spread half of the mixture on top of the prepared crust in an even layer. Add the dairy-free sour cream to the remaining chocolate mixture and beat until well combined and fluffy. Spread on top of the chocolate layer, smoothing the top with an offset spatula. If desired, using a spoon or knife, swirl in 1 to 2 tablespoons of dark dairy-free chocolate in pinwheels around the top of the pie. Crush a few dairy-free chocolate wafer cookies and sprinkle on top for extra decoration. Chill the pie for 2 hours or until set. Serve cold or frozen.