Blueberry Pie Oreos

When it comes to unique dessert flavors, nothing excites taste buds quite like the blend of berries and cookies. Among the most talked-about treats in this category are the Blueberry Pie Oreos. With their sweet blueberry cream and graham-flavored cookies, they deliver a nostalgic taste reminiscent of summer pies.

For those who loved the limited-edition Apple Pie Oreos, the Blueberry Pie Oreos offer a refreshing twist that’s equally indulgent. Whether you’re a longtime fan of Oreo innovations or simply looking to explore bold dessert pairings, this flavor is a must-try.

Some food lovers have taken things a step further, creating stunning desserts like Oreo Blueberry Pie or creamy no-bake Oreo Blueberry Cheesecake, inspired by the same flavor profile. These variations celebrate the classic combo of smooth Oreo crunch with fruity blueberry richness.

So, the next time you’re browsing the snack aisle or brainstorming a dessert idea, don’t forget to explore the sweet world of Blueberry Pie Oreos and their delicious cousins. They’re more than just cookies they’re a flavor experience.

Blueberry Oreo Pie

A light and refreshing tart made with a delicious Oreo cookie crust and a creamy blueberry mousse, topped with fresh red fruits. Quick to prepare and perfect for any occasion!

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Prep Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings 6 Persons

Equipment

• 22cm removable-bottom mold
• 1 Chopper
• 1 Stand mixer or hand mixer
• 1 Saucepan
• 1 Bowl
• 1 Kitchen scale
• 1 Spatula

Ingredients

  

Pie Crust

• 28 Oreo cookies approx. 2 packs
• 90 g melted butter

Blueberry Mousse

• 200 g blueberry puree
• 45 g caster sugar
• 4.5 g gelatin powder 200 bloom
• 27 g water to rehydrate gelatin
• 240 g whipping cream 30% fat

Instructions

 

For the Pie Crust

• Mix the Oreo cookies (whole, with filling) in a chopper until fine.
• Transfer to a bowl and pour in the melted butter. Mix well.
• Pour the mixture into a 22 cm removable-bottom mold. Flatten it using the back of a spoon.
• Place in the freezer for 15–30 minutes.

For the Blueberry Mousse

• Rehydrate the gelatin with water and let sit.
• Heat half of the blueberry puree in a saucepan with the sugar until it boils.
• Remove from heat and add the gelatin. Mix well.
• Add the remaining half of the blueberry puree to help cool the mixture.
• Whip the cream until stiff peaks form.
• When the blueberry mixture cools to about 30°C, gently fold in the whipped cream in several additions using a spatula.
• Pour the mousse over the chilled crust and level it.
• Refrigerate for at least 4 hours (or 2 hours if in a hurry).
• Top with fresh red fruits before serving.

Notes

• For best texture, allow the tart to rest overnight.
• You can use frozen blueberries to make the puree.
• Gelatin powder can be substituted with gelatin sheets if preferred (use conversion accordingly).