4GF Golden Oreo Cookies (smashed to medium crumbs)
Instructions
Crust
Preheat oven to 350°F
In a food processor or blender pulse 22 Oreos into a fine crumb. Add melted butter and pulse a few times to combine (or you can do this by hand in a bowl).
Pour mixture into a 10inch tart pan or 9inch pie pan. Using your hand or the bottom of a non-stick measuring cup, press crumbs into the bottom and sides of the pan, packing them in so they hold together.
Pre-bake the crust in the oven for 8 minutes, then remove and let cool while you prep the pie. Leave oven set at 350°F
Filling
Combine sweetened condensed milk, sour cream, and lemon juice. Whisk until completely smooth and thick.
Pour mixture into pie crust. Bake in oven for 8 minutes. Then remove and let cool fully on counter. Once cooled, refrigerate for at least 4 hours to set.
Topping
In the bowl of an electric mixer fitted with the whisk attachment add whipping cream, powdered sugar, and vanilla. Beat on high for 3-5 minutes, or until medium stiff peaks form.
To get the daisy look, fill a large piping bag with the whipped cream. Snip about a 1/2 inch from the bottom, you should have a fairly big opening. Pipe lines from the outside edge to the middle, overlapping as you go to create a daisy pattern. Use the back of a rounded spoon to create a divot in the middle of the whipped cream and fill with the cookie crumbs. (you can also skip this step entirely and simply smooth on your whipped cream if you'd rather!)