If you love Oreos, then you’re going to have to make this cookies and cream pie which will definitely become one of your favorite desserts. It has a crunchy Oreo pie crust and a creamy filling packed with pieces of Oreo cookies and only requires simple ingredients. It is unbelievably addictive and so easy to make which I think makes it the perfect dessert. It’s the perfect no-bake treat to make over the weekend as it takes some time to set up. For more delicious pie recipes, check out my french silk pie recipe, easy banoffee pie, or homemade chocolate pie.
What You Need to Make This Recipe
Oreos — feel free to use regular or double-stuffed Oreos for this recipe. Do not scrape off the filling in the cookies as you need them to bind the crust together.
Butter — the melted butter will harden and stiffen the crust once it chills. Do not use salted butter or the crust will taste salty. There’s no salt added to this Oreo cream pie, so you can’t simply omit salt to make up for it.
Heavy whipping cream — you must use heavy whipping cream to make the whipped cream. Regular dairy will not whip up as well as heavy cream in comparison, and you want the whipped cream to keep the filling light and fluffy. Do not use cool whip.
Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. The tang from the cream cheese helps balance out the sweetness of the cookies.
Powdered sugar — this sweetens the whipped cream and helps stabilize it. If you do not have any on hand, see my post on how to make powdered sugar.
How to Make Oreo Pie
1. Make the homemade Oreo pie crust by combining the fine crumbs of finely ground Oreos with melted butter. Press the mixture into the bottom and sides of the pie pan. Freeze while preparing the filling.
2. Roughly chop 20 Oreos and set them aside.
3. In a large bowl, beat the cream on medium-high speed until stiff peaks form, about 2 minutes.
4. In another large bowl, beat the cream cheese, powdered sugar, and vanilla on medium-high speed until smooth. Gently fold in the whipped cream.
5. Add the chopped Oreos to the cream cheese mixture and gently combine.
6. Spoon the filling into the frozen crust.
7. Using an offset spatula, spread the filling into an even layer. Loosely cover, and refrigerate until set, at least 6 hours or up to 2 days.
8. When ready to serve, top with additional whipped cream and Oreos if desired.
Pro Tips for Making This Recipe
- Use your favorite piping tip for decorating the top of the Oreo pie with whipped cream. See my guide on homemade whipped cream for more tips and tricks to get the perfect whipped topping.
- One family-size package of Oreos is perfect for this Oreo cream pie recipe and a few snack Oreos!
- For perfect clean slices, run your knife until hot water between cuts.
- If you don’t have a food processor for making the oreo cookie crust, place the Oreos in a large zip-top bag, seal, and crush the Oreos with a rolling pin until finely crumbled. Place the Oreo crumbs in a bowl and mix in the melted butter with a spatula. Try to crush the Oreos as finely as possible, so the pie crust is uniform. A blender will work in a pinch as well, or buy a pre-made Oreo pie crust.
- For a more decadent Oreo pie, drizzle hot fudge on top before serving.
- To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.
- An easy way to press the pie crust into the pan is using the bottom of a mug or measuring cup. Use a firm, but gentle pressure as the crumbs won’t stick together if pressed too lightly.
- Add some homemade sprinkles for a pop in color.
- As this is a no-bake Oreo pie, I highly recommend using real vanilla extract for the best-tasting pie.
- Serve this Oreo dessert with a scoop of ice cream to really take it to the next level.
Frequently Asked Questions
Can I make this ahead of time?
You can make the pie crust ahead of time or the entire pie ahead of time. Keep the pie crust chilled for up to 3 days or frozen for up to 3 months. If freezing, make sure to wrap in plastic tightly around the crust and then cover in tin foil to avoid freezer burn. You can use pie weights to help flatten the plastic wrap up against the pie crust.
Can I freeze the whole pie?
If you’re planning to freeze the entire no bake Oreo pie for another day, skip adding the whipped cream on top as it’s easier to wrap. Whipped cream freezes surprisingly well so you can freeze slices of pie without having to scrape off any of the toppings. You’ll just risk squishing the whipped cream with plastic wrap.
What are some variations?
Oreo’s come in all kinds of flavors, so feel free to use whatever flavor you’re craving! Some of my favorite Oreo cream pie variations are Golden Oreos, hazelnut Oreos, mint Oreos, and chocolate and marshmallow Oreos.
If you love this recipe try these out!
If you’ve tried this Oreo Pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Oreo Pie
Video
Equipment
- Food processor (optional - see notes)
- Stand or electric mixer
- Pie plate
Ingredients
For the Crust:
- 24 Oreos regular or Double Stuf
- ¼ cup unsalted butter melted
For the Filling:
- 1 cup heavy whipping cream (240mL)
- 1 package cream cheese room temperature (8-oz.)
- ¾ cup powdered sugar
- 1½ teaspoon vanilla extract
- 20 Oreos chopped, plus more for garnish
- Whipped cream for serving
Instructions
For the Crust:
- Lightly spray a 9-inch pie pan with cooking spray.
- In a food processor, process the Oreos until finely ground, about 30-45 seconds. Place in a medium bowl, and stir in the melted butter until well combined. Press the mixture into the bottom and sides of the pie pan. Freeze while preparing the filling, or at least 30 minutes and up to 3 days.
For the Filling:
- In a large bowl, beat the cream on medium-high speed until stiff peaks form, about 2 minutes.
- In another large bowl, beat the cream cheese on medium-high speed until smooth and fluffy on medium-high, about 2 minutes. (No need to clean beaters between the cream and cream cheese.) )Add the confectioners’ sugar and vanilla, beating until smooth, about 1 minute. Gently fold in the whipped cream and chopped Oreos until combined. Spoon the filling into the frozen crust, spreading it into an even layer. Loosely cover, and refrigerate until set, at least 6 hours or up to 2 days.
- When ready to serve, top with additional whipped cream and Oreos, if desired.
Notes
- Use your favoring piping tip for decorating the top of the Oreo pie with whipped cream. See my guide on homemade whipped cream for more tips and tricks.
- One family-size package of Oreos is perfect for this Oreo cream pie recipe and a few snack Oreos!
- For perfect clean slices, run your knife until hot water between cuts.
- If you don’t have a food processor for making the crust, place the Oreos in a large zip-top bag, seal, and crush the Oreos with a rolling pin until finely crumbled. Place in a bowl and mix in the melted butter with a spatula. Try to crush the Oreos as finely as possible, so the pie crust is uniform. A blender will work in a pinch as well, or buy a pre-made Oreo pie crust.
- For a more decadent Oreo pie, drizzle hot fudge on top before serving.
- To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.
- An easy way to press the pie crust into the pan is using the bottom of a mug or measuring cup. Use a firm, but gentle pressure as the crumbs won’t stick together if pressed too lightly.
- Add some homemade sprinkles for a pop in color.
- As this is a no-bake Oreo pie, I highly recommend using real vanilla extract for the best-tasting pie.
