Keto No-Bake Oreo Pie
A striking no-bake dessert featuring a crushed Oreo cookie crust, dulce de leche-style condensed milk layer, strawberry-studded whipped cream, and crispy mini meringues. The interplay of textures—crunchy base, creamy middle, pillowy fruit cream, and delicate meringue—makes this a showstopper for summer gatherings or special occasions. Best served chilled, this requires minimal skill and delivers impressive results with straightforward assembly.
Ingredients
- 9 oz Oreo cookies without filling, crusheddigestive biscuits or vanilla wafers1:1gluten-freedairy-free
changes flavor profile significantly
Full guide → - 3 tablespoon unsalted butter, for crust
- 3 ½ oz mini meringues
- 2 pack condensed milk, 395g each
- 1 pack table cream, 200g
- 2 tablespoon unsalted butter, for filling
- 2 cups heavy cream, well-chilled
- 1 ¼ lb strawberries
Instructions
- 1
Crush Oreo cookies without filling into fine crumbs using a food processor.
- 2
Mix crumbs with unsalted butter until combined, then press firmly into bottom of 8 ⅔" removable-bottom cake pan and chill in freezer for 30 minutes.
- 3
Heat condensed milk, table cream, and unsalted butter in saucepan, stirring constantly until combined and slightly thickened.
- 4
Cool cream mixture to room temperature.
- 5
Beat well-chilled heavy cream with electric mixer until stiff peaks form.
- 6
Chop strawberries into cubes, fold into whipped cream, and set aside.
- 7
Pour cooled cream mixture over Oreo crust and spread evenly.
- 8
Top with strawberry whipped cream and spread until flat.
- 9
Refrigerate for at least 2 hours.
- 10
Top with mini meringues, unmold, and serve chilled.
Tips
Ensure all components are at proper temperatures before assembly: frozen crust, room-temperature cream filling, chilled whipped cream. Temperature control prevents separation.
Add meringues just before serving to prevent them from becoming soggy; if assembled ahead, store meringues separately and top minutes before plating.
For easier unmolding, briefly run a warm knife around the pan edge or dip pan base in hot water before releasing.
Good to Know
Refrigerate in airtight container or covered pie dish for up to 3 days. Meringues are best stored separately in airtight container to prevent moisture absorption.
Prepare through step 8 (after spreading strawberry cream) up to 24 hours ahead. Refrigerate covered. Add meringues within 1 hour of serving.
Serve directly from pie dish or unmold onto serving plate. Offer with additional fresh strawberries or a spoonful of whipped cream on the side if desired.
Common Mistakes
Do not skip the crust chilling step to avoid a crumbly, unstable base.
Do not over-beat whipped cream to avoid grainy texture and butter separation.
Do not assemble meringues more than a few hours ahead to avoid sogginess.
Substitutions
Dairy-Free Swaps
changes flavor profile significantly
Full guide →General Alternatives
FAQ
Can I make this without a removable-bottom pan?
Yes, use any 22cm springform or standard cake pan. You can serve directly in the pan or carefully invert onto a plate if using a regular pan; the Oreo crust is sturdy enough to support inversion once fully set.
What if I don't have mini meringues?
Omit them and top with toasted Oreo crumbs, additional whipped cream, or fresh strawberry slices instead. The dessert is complete without meringues but loses textural contrast.
How long can I keep this refrigerated before serving?
The assembled pie keeps up to 3 days refrigerated if stored covered. Add meringue topping within 1-2 hours of serving. Do not freeze, as whipped cream and meringues do not freeze well in this application.