Oreo Pie

This Oreo pie is a dream come true for any cookie lover! With its rich, creamy filling loaded with plenty of Oreos and a buttery cookie crust, every bite is pure indulgence.

If you’re a fan of Oreos, you’re in for a treat with this decadent Oreo Pie! This no-bake dessert features a luscious, creamy filling studded with chunks of everyone’s favorite cookies, all nestled in a buttery Oreo crust. Perfect for any occasion, this easy-to-make pie will quickly become a go-to favorite for satisfying your sweet tooth!

Why You’ll Love This Oreo Pie Recipe

• Rich and creamy. This irresistible pie is loaded with Oreos in both the crust and the smooth, creamy filling.
• Make-ahead friendly. With the needed chill time, this is a great dessert for making in advance.
• Crowd-pleaser. The timeless appeal of Oreos makes this pie a hit with everyone!
• Easy to make. This recipe is simple enough for novice bakers, yet delicious enough for seasoned dessert makers. And bonus points for being no-bake!

What You’ll Need

See the recipe card below for the full recipe, including ingredient quantities and complete instructions.

• Oreos – You’ll need Oreo cookies for the crust and the filling. For the crust, grind them finely with a food processor or by crushing them in a zip-top bag with a rolling pin. For the filling, roughly chop them. You can also use more cookies for garnishing when serving. To accommodate for garnishing, I usually opt for the family size package.
• Unsalted butter
• Heavy cream – Either heavy cream or heavy whipping cream will work. If you’d rather use a store-bought whipped topping (like Cool Whip), you’ll need about 2 cups.
• Cream cheese – Use full-fat cream cheese that comes in blocks. Be sure to let it come to room temperature so it will mix easily and smoothly.
• Confectioners’ sugar – Also labeled as powdered sugar or 10X sugar.
• Vanilla extract

How to Make Oreo Pie

• Make the crust. Combine the cookie crumbs and melted butter, and press into the bottom and up the sides of a 9-inch pie plate.
• Make the filling. Whip the cream to stiff peaks. In a separate bowl, beat the cream cheese, confectioners’ sugar, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture, and then fold in the chopped cookies.
• Assemble and chill. Spread the pie filling in the crust. Refrigerate at least 4 hours before serving.

Variations and Serving Suggestions

• Whipped cream. Top the pie with whipped cream for an extra bit of decadence. If you plan to store the pie with the whipped cream, I recommend using stabilized whipped cream.
• More Oreos. Add crushed cookies, cookie pieces, cookie crumbs, or even mini Oreos on top. Keep in mind that the cookies will soften over time, so add that garnish just before serving.
• Oreo variations. Try making this pie with another variety of Oreos, like peanut butter or mint. Just keep in mind that the different cookie fillings may affect your crust, so add most of the butter and then add more as needed until the crust mixture is the right consistency.
• More chocolate. Drizzle slices with a simple chocolate ganache or even hot fudge sauce for a bigger chocolate flavor.

How to Store

Keep the pie covered or in an airtight container in the refrigerator. It should keep up to 3 days, although it will be at its best within the first day or two.

Can This Pie Be Frozen?

To freeze your Oreo pie, first, wrap it tightly with plastic wrap, then cover it with a layer of aluminum foil or place in a freezer-safe container to prevent freezer burn. Store it in the freezer for up to 2 months. When you’re ready to serve, let the pie thaw in the refrigerator for a few hours or overnight. For best results, add any fresh toppings, like whipped cream or additional cookies, just before serving.

Share this: