Oreo Crusted Lemon Chiffon Pie

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When it comes to easy no-bake desserts, this Oreo Crusted Lemon Chiffon Pie is one of my favorites! With an easy Oreo crust and lemon chiffon filling, this is a delicious dessert for summer.

Why You'll Love This Recipe:
Ingredients You Will Need:
- For the Oreo Pie Crust:
- For the Lemon Cake Filling:
How To Make Oreo Crusted Lemon Chiffon Pie
Tips For Making Oreo Crusted Lemon Chiffon Pie
FAQs:
ADDITIONAL RECIPES TO TRY

It's rare that a dessert really, truly knocks my socks off and impresses me but man, this Lemon Chiffon Pie with Oreo Crust really did it!

I've seen this called Better than Sex pie and I can definitely see why!

If you're looking for gourmet desserts that are easy to make, you definitely need to give this one a shot!

Why You'll Love This Recipe:

It's basically the most delicious dessert in the world!
A mouth-watering combination of lemon, mint and chocolate flavors
No-Bake oreo crust!
Why WOULDN'T you love a sex in a pan dessert?!

Ingredients You Will Need:

You'll need just 2 ingredients for the no bake Oreo crust and a handful for the better than sex pie filling!

For the Oreo Pie Crust:

Oreo
Unsalted butter

For the Lemon Cake Filling:

Gelatin sheets (or unflavored gelatin envelope)
Eggs
Sugar
Heavy cream
Lemon zest
Lemon juice
Salt
Mint leaves
Lemon slices
Fresh fruit

How To Make Oreo Crusted Lemon Chiffon Pie

Remove cream fillings from oreo cookies and put them in a food processor and blend until very fine crumbs.
Next, in a mixing bowl, mix cookies crumbs and melted butter until they are combined.
Pour cookie crumbs mixture into a lightly greased pan.
Meanwhile, separate egg whites and yolks.
Put egg yolks in a large mixing bowl, use a whisk, and beat them until thick, approximately 2 minutes. Then cook beaten egg yolks, 1 cup of sugar, lemon zest, lemon juice, and salt over medium heat until sugar dissolved completely and the mixture is thickened.
Turn off the heat. Squeeze excess water out of gelatin sheet then put them in the mixture.
Strain the yolk mixture through a fine sieve mesh.
Let the mixture cool down at room temperature, about 30 minutes to 1 hour.
Put egg whites in a mixing bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed until foamy. Gradually add the remaining ½ c of sugar to the egg whites.
Transferred egg white mixture to a large, clean mixing bowl.
Clean the mixing bowl of stand mixer before add heavy cream in. Beat heavy cream on high speed until stiff peaks are formed, approximately 1 to 2 minutes.
Fold 1/3 of egg white mixture into the yolk mixture. When the egg white combines completely, continue to add another 1/3 of egg white mixture with ½ of whipped cream into the yolk mixture.
Line the side of baking pan with parchment paper. Pour the chiffon mixture onto the crust.
Refrigerate the cake until set, at least 3 hours.
Serve the cake chill with your favorite garnish.

Tips For Making Oreo Crusted Lemon Chiffon Pie

Take extra care that the yolks don't overcook. Scrambled eggs definitely don't make an appearance in this!
Top with additional crushed Oreos.
Use a combination of chocolate and lemon or vanilla oreos for some extra flavor variety.
Give it plenty of time to set. I know it's SUPER tempting to dig into this right away but give it a minimum of 3 hours to set, up to overnight.

FAQs:

What variations can I make to this pie?

With a pie that's already a better than sex dessert, I don't think you realllly need to change anything. It's perfection as it is! But, you can absolutely take the Oreo pie crust from the recipe to use in others or even switch up the lemon filling to lime or anything flavor. I bet key lime would also take delicious!

How to Store Better Than Sex Dessert Lemon Pie

You can store this no bake Oreo dessert in the fridge for up to 3 days. Just keep it covered with foil or transfer to an airtight container.

Can I Freeze This?

This no bake chiffon pie is not the best option for freezing, due to the egg whites in the filling. They do not hold up well when thawed, turning from light and fluffy into rubbery.

ADDITIONAL RECIPES TO TRY

No Bake Lemon Chiffon Pie

Yield: 5-6 servings

Prep Time: 30 minutes

Additional Time: 3 hours

Total Time: 3 hours 30 minutes

No Bake Oreo Crusted Lemon Chiffon Pie is a creamy decadant dessert to take to special events and potlucks. This pie is easy to dress up into an elegant and fancy pie, or just keep it simple.

Ingredients

Equipment

Ingredients

2 packages Oreos
4 oz unsalted butter, melted
5 sheets gelatin (or 1 envelope unflavored gelatin)
4 large eggs
1 1/2 cups sugar
1/2 cups heavy cream
1 tsp lemon zest
1/2 cups lemon juice (about 3 large lemons)
Dash of salt

Suggestions to Garnish:

Instructions

For Oreo crust:

Remove cream fillings. Put Oreo cookies in a food processor and crush them into very fine crumbs. Or put them in a Ziploc bag and use a rolling pin to crush them into fine crumbs.
In a mixing bowl, mix cookies crumbs and melted butter until they are combined.
Pour cookie crumbs mixture into a lightly greased pan. Use a measuring cup to press into an even and tight layer.
For the extra crispy of the crust, refrigerate the baking pan until the filling is ready.

For filling:

Bloom gelatin sheets (or gelatin powder) in ice-cold water. Let them bloom while prepping other ingredients.
Meanwhile, separate egg whites and yolks.
Put egg yolks in a large mixing bowl, use a whisk, and beat them until thick, approximately 2 minutes. Set up a double boiler. Then cook beaten egg yolks, 1 cup of sugar, lemon zest, lemon juice, and salt over medium heat until sugar dissolved completely and the mixture is thickened, approximately 2 minutes. Remember to stir constantly with a whisk or a rubber spatula.
Don’t let egg yolks cooked and become scramble. If so, discard the mixture and start over. Most likely the double boiler will prevent this from happening.
Turn off the heat. Squeeze excess water out of the gelatin sheet then put them in the mixture. Stir the mixture until all the gelatin sheets dissolved completely. Take the top of the double boiler off the stove immediately.
Strain the yolk mixture through a fine sieve mesh.
Let the mixture cool down at room temperature, about 30 minutes to 1 hour. Stirring occasionally.
Put egg whites in a mixing bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until foamy. Gradually add the remaining ½ cup of sugar to the egg whites. Increase the speed to high and continue to beat until stiff peaks are formed approximately 2 to 3 minutes.
Transferred egg white mixture to a large, clean mixing bowl.
Clean the mixing bowl of the stand mixer before add heavy cream in. Beat heavy cream on high speed until stiff peaks are formed, approximately 1 to 2 minutes.
Fold 1/3 of egg white mixture into the yolk mixture. When the egg white combines completely, continue to add another 1/3 of egg white mixture with ½ of the whipped cream into the yolk mixture. Continue to fold/whisk until everything combined. Then add the rest of the egg white into this mixture, and continue the process.
Line the side of the baking pan with parchment paper. Pour the chiffon mixture onto the crust.
Refrigerate the cake until set, at least 3 hours.
Serve the cake chill with your favorite garnish.

Notes

FAQs

Can my dog have No-Bake Lemon Chiffon Pie? Don't give your dog candy or sugar. Any kind of Pie can be considered forbidden food for dogs. The sugar, the high caloric content, and all the dairy ingredients make it a food to avoid since it can cause obesity and in some cases diabetes.
Can my cat have No-Bake Lemon Chiffon Pie? Avoid giving this delicious Pie to your cat. Both sugar and all dairy ingredients are harmful foods in the cat since its metabolism is not prepared to assimilate them.