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An Oreo pie with dollops of whipped cream piped on top.
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Oreo Pie

This delightful no-bake Oreo Pie is so creamy, rich, and delicious. It comes together quickly and easily with only a few simple ingredients!
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 625kcal

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
  • 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.

Nutrition

Calories: 625kcal | Carbohydrates: 61g | Protein: 6g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 407mg | Potassium: 217mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1047IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 6mg