Oreo Pie

Oreo Pie is a dreamy dessert for every Oreo lover! With a rich, creamy filling and a buttery Oreo crust, this no-bake pie is as simple as it is delicious.

Perfect for parties, holidays, or just because, this pie satisfies every sweet tooth with layers of chocolatey goodness. It’s easy to make and even easier to enjoy.

Kitchen Equipment Needed

• Food processor or rolling pin (to crush Oreos)
• Mixing bowls
• Electric hand mixer or stand mixer
• Spatula
• 9-inch pie dish

Ingredients

For the Crust

• 24 Oreo cookies (with filling)
• 5 tbsp unsalted butter, melted

For the Filling

• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 12 Oreo cookies, crushed

For the Topping (Optional)

• 6 Oreo cookies, halved or crushed
• Whipped cream

Directions

1. Prepare the Crust
   • Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
   • In a mixing bowl, combine the crushed Oreos with melted butter and mix until well combined.
   • Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate for 30 minutes.
2. Make the Filling
   • In a chilled bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Set aside.
   • In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • Gently fold the whipped cream into the cream cheese mixture until fully combined.
   • Fold in the crushed Oreos.
3. Assemble the Pie
   • Spread the filling evenly into the chilled crust. Smooth the top with a spatula.
   • Decorate with Oreo halves or crushed Oreos and dollops of whipped cream as desired.
4. Chill
   Refrigerate the pie for at least 4 hours, or until set. For best results, chill overnight.
5. Serve
   Slice and serve chilled. Enjoy this rich and creamy Oreo delight!

Prep Time

20 minutes

Chill Time

4 hours

Total Time

4 hours 20 minutes

Nutrition (Per Slice – Serves 8)

• Calories: 420
• Protein: 5g
• Carbohydrates: 39g
• Fat: 27g
• Sugar: 23g

Expert Tips

• Crust Tip: Press the crust firmly into the dish to ensure it holds together. A flat-bottomed measuring cup works well for this.
• Customize: Add a drizzle of chocolate syrup or sprinkle mini chocolate chips on top for extra flair.
• Make Ahead: This pie can be made up to 2 days in advance.

FAQs

Can I use pre-made Oreo crust?
Yes, a store-bought Oreo crust works perfectly if you’re short on time.

Can I freeze Oreo Pie?
Absolutely! Wrap the pie tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

What can I use instead of cream cheese?
Mascarpone cheese can be a substitute for a milder flavor, but the texture may differ slightly.

Storing & Reheating

• Storage: Keep the pie covered in the refrigerator for up to 5 days.
• Reheating: This pie is served cold, so no reheating is needed!

Substitutions & Variations

• Cookies: Try golden Oreos or mint Oreos for a fun twist.
• Filling Flavor: Add a tablespoon of cocoa powder to the filling for a chocolate boost.
• Dairy-Free Option: Use coconut cream instead of heavy cream and dairy-free cream cheese for a vegan-friendly version.

Oreo Pie

Oreo Pie is a dreamy dessert for every Oreo lover! With a rich, creamy filling and a buttery Oreo crust, this no-bake pie is as simple as it is delicious.

Print Recipe Pin Recipe

Equipment

• - Food processor or rolling pin (to crush Oreos)
• Mixing bowls
• - Electric hand mixer or stand mixer
• Spatula
• 9-inch pie dish

Ingredients

  

• #### For the Crust
• - 24 Oreo cookies with filling
• - 5 tbsp unsalted butter melted
• #### For the Filling
• - 1 cup heavy whipping cream
• - 8 oz cream cheese softened
• - 1/2 cup powdered sugar
• - 1/2 tsp vanilla extract
• - 12 Oreo cookies crushed
• #### For the Topping Optional
• - 6 Oreo cookies halved or crushed
• - Whipped cream

Instructions

 

• **Prepare the Crust**
• - Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
• - In a mixing bowl, combine the crushed Oreos with melted butter and mix until well combined.
• - Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate for 30 minutes.
• **Make the Filling**
• - In a chilled bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Set aside.
• - In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• - Gently fold the whipped cream into the cream cheese mixture until fully combined.
• - Fold in the crushed Oreos.
• **Assemble the Pie**
• - Spread the filling evenly into the chilled crust. Smooth the top with a spatula.
• - Decorate with Oreo halves or crushed Oreos and dollops of whipped cream as desired.
• **Chill**
• Refrigerate the pie for at least 4 hours, or until set. For best results, chill overnight.
• **Serve**
• Slice and serve chilled. Enjoy this rich and creamy Oreo delight!