Irresistible Red, White, and Blue Mini Oreo Pies Recipe

When you take a bite of a Red, White, and Blue Mini Oreo Pie, you’re hit with an explosion of flavors that dance on your taste buds like a joyful summer parade. The creamy filling contrasts beautifully with the crunch of the Oreo crust, while the vibrant red strawberries and blue blueberries add a festive touch that feels like a celebration in your mouth. These little pies are not just a treat for the palate; they are also delightfully eye-catching, making them perfect for any gathering or simply to satisfy your sweet tooth.

I remember the first time I made these mini pies for a Fourth of July barbecue. My family was skeptical at first — after all, who could resist traditional desserts? But once they took a bite, their eyes lit up as if they’d seen fireworks. It became clear that this dessert was destined to be a staple in our holiday festivities!

I remember my cousin Tim devouring three of these mini pies before anyone else even got their hands on one!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Oreos: The classic chocolate sandwich cookies serve as the perfect crunchy crust.

• Butter: Use unsalted butter to blend seamlessly into the crust mixture.

• Cream Cheese: Make sure it’s softened; it creates that dreamy filling we all crave.

• Powdered Sugar: This adds sweetness without the graininess of granulated sugar.

• Heavy Whipping Cream: Perfect for making the filling light and fluffy; don’t skimp here!

• Blueberries: Fresh blueberries add natural sweetness and vibrant color.

• Strawberries: Sliced strawberries bring a refreshing tanginess that balances out the dessert.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Red, White, and Blue Mini Oreo Pies

Create the Oreo Crust: Start by preheating your oven to 350°F (175°C). Crush about 24 Oreos until fine crumbs form—think beach sand consistency. Mix with melted butter until combined.

Press into Mini Tart Pans: Spoon the crumb mixture into mini tart pans or muffin tins. Press down firmly using your fingers or a measuring cup until evenly compacted. Bake for 8-10 minutes until firm.

Prepare the Cream Filling: In a mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and mix well until fluffy and fully incorporated.

Add Whipped Cream to Filling: In another bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture—this adds lightness and volume.

Assemble with Fruit Toppings: Spoon the filling generously into each cooled Oreo crust. Top each pie with fresh blueberries and sliced strawberries—feel free to get creative with patterns!

Chill Before Serving: Place assembled mini pies in the refrigerator for at least an hour before serving. This allows flavors to meld beautifully while firming up that luscious filling.

Now you’re ready to enjoy these delightful Red, White, and Blue Mini Oreo Pies! They’ll surely impress friends and family alike while leaving everyone clamoring for more!

Perfecting the Cooking Process

Start by preparing your Oreo crust, then whip up the filling while it sets in the fridge. This sequence maximizes flavor and texture.

Add Your Touch

Feel free to swap in different flavors of pudding or add fruit toppings for a unique twist. Get creative!

Storing & Reheating

Store these mini pies in an airtight container in the fridge for up to five days. They are best served chilled.

Creating these Red, White, and Blue Mini Oreo Pies reminded me of my childhood picnics where desserts stole the show. For more inspiration, check out this more delicious dessert recipes recipe.

FAQ

Can I use gluten-free Oreos for this recipe?

Absolutely! Gluten-free Oreos work perfectly as a substitute in this recipe.

How long can I store these mini pies?

You can store them in the fridge for up to five days without losing quality.

What toppings can I add to my mini Oreo pies?

You can top them with whipped cream, fresh berries, or even chocolate drizzle for extra flair.

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Red, White, and Blue Mini Oreo Pies

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Red, White, and Blue Mini Oreo Pies are the perfect festive dessert for summer gatherings and patriotic celebrations. These delightful mini pies feature a crunchy Oreo crust filled with a creamy, dreamy filling topped with fresh strawberries and blueberries. Not only do they taste incredible, but their vibrant colors make them irresistible at any occasion. Easy to prepare and visually stunning, these pies will have everyone asking for the recipe!

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 12 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 24 Oreos
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 cup fresh blueberries
• 1 cup sliced strawberries

Instructions

1. Preheat oven to 350°F (175°C). Crush Oreos into fine crumbs and mix with melted butter.
2. Press the mixture into mini tart pans or muffin tins and bake for 8-10 minutes until firm.
3. In a bowl, beat cream cheese until smooth. Gradually add powdered sugar and mix until fluffy.
4. In another bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
5. Spoon filling into cooled crusts and top with blueberries and strawberries.
6. Chill in the refrigerator for at least an hour before serving.

Nutrition

• Serving Size: 1 mini pie (75g)
• Calories: 240
• Sugar: 18g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Keywords: For a unique twist, experiment with different flavors of pudding or add chocolate drizzle on top. Store any leftovers in an airtight container in the fridge for up to five days.