Introduction

This Oreo Pie is a creamy, dreamy dessert that’s perfect for any occasion. With a rich cream cheese filling and crunchy Oreo crust, it’s simple to make yet impressively delicious.

The image shows a thick slice of cookies and cream pie being lifted above a whole pie in a white foil pie pan on a white marbled surface. The pie slice has three visible layers: a dark brown crumbly cookie crust at the bottom, a thick creamy filling with cookie bits mixed evenly throughout as the middle layer, and a top layer covered with finely crushed dark cookie crumbs. The slice is decorated with a swirl of white whipped cream on the left side and two whole sandwich cookies standing vertically on top at the center edge. The whole pie below is topped with a ring of evenly spaced whole sandwich cookies standing upright around the edge, interspersed with dollops of white whipped cream. The background and setting are clean and bright with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups heavy cream
1/4 cup powdered sugar (see notes)
6 oz Oreo pie crust
12 Oreos (finely chopped or crushed)
8 oz cream cheese (softened)

Instructions

Step 1: Beat the heavy cream and powdered sugar together until stiff peaks form.
Step 2: In a separate bowl, whip the softened cream cheese using a mixer until smooth.
Step 3: Gently mix the whipped cream and cream cheese together to create the filling.
Step 4: Fold in the crushed Oreos, reserving a few tablespoons for topping.
Step 5: Pour the Oreo filling into the Oreo pie crust and smooth it out evenly with a spatula.
Step 6: Sprinkle the remaining crushed Oreos on top.
Step 7: Cover the pie and refrigerate for at least 4-5 hours, preferably overnight for best results.
Step 8: Slice the pie and serve chilled.

Tips & Variations

Use a hand mixer or stand mixer for easier whipping and smoother texture.
For a chocolate twist, mix in a spoonful of cocoa powder with the cream cheese before folding in the whipped cream.
Try adding mini chocolate chips within the filling for extra crunch.
If you prefer a sweeter pie, increase the powdered sugar slightly to taste.

Storage

Store the Oreo pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture. When ready to serve, slice directly from the fridge; reheating is not necessary or recommended.

How to Serve

The image shows a round cookies and cream pie in a silver foil pan. The pie has three visible layers: a dark chocolate cookie crust at the bottom, a creamy light gray filling in the middle sprinkled with crushed cookie crumbs, and a top layer decorated with eight white swirls of whipped cream around the edge, each topped with half a chocolate sandwich cookie standing upright. The pie sits on a white wavy-edged ceramic plate, which is placed on a larger flat plate with a white marbled texture. Around the pie, there are whole and broken chocolate sandwich cookies scattered on the white marbled surface, with a white container holding a dark liquid to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie tastes even better when made ahead and chilled overnight, allowing the flavors to meld and the filling to set firmly.

What can I use if I don’t have an Oreo pie crust?

You can crush Oreos and mix them with melted butter to make your own crust. Press the mixture firmly into a pie dish and chill before adding the filling.

Oreo Pie Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

This luscious Oreo Pie combines a creamy, sweetened cream cheese and whipped cream filling with crushed Oreo cookies folded throughout, all nestled in a crunchy Oreo pie crust. It’s an easy no-bake dessert that chills to perfection, offering a rich and indulgent treat perfect for Oreo lovers and any special occasion.

Author: Clara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 slices 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

6 oz Oreo pie crust

Filling

1 1/4 cups heavy cream
1/4 cup powdered sugar (see notes)
8 oz cream cheese, softened
12 Oreos, finely chopped or crushed (reserve a few tablespoons for topping)

Instructions

Whip Cream and Sugar: Beat the heavy cream and powdered sugar together until stiff peaks form, creating a light and fluffy whipped cream base.
Whip Cream Cheese: In a separate bowl, whip the softened cream cheese using a mixer until smooth and creamy to form the filling base.
Combine Filling: Gently mix the whipped cream and whipped cream cheese together until well combined, forming a velvety filling.
Fold in Oreos: Carefully fold in the crushed Oreos into the filling mixture, reserving a few tablespoons for the pie topping.
Fill Pie Crust: Pour the Oreo filling into the prepared Oreo pie crust and smooth the surface evenly using a rubber spatula.
Add Topping: Sprinkle the reserved crushed Oreos on top of the pie for added texture and decorative appeal.
Chill: Cover the pie with plastic wrap and refrigerate for at least 4-5 hours, preferably overnight, to allow the filling to set firmly.
Serve: Slice the chilled Oreo pie into portions and serve chilled for the best taste and texture.

Notes

Powdered sugar can be adjusted depending on your preferred level of sweetness.
For best results, ensure the cream cheese is fully softened before whipping to avoid lumps.
This pie requires refrigeration for a few hours to properly set due to the no-bake nature of the recipe.
Use finely crushed Oreos to distribute texture evenly in the filling.

Keywords: Oreo pie, no bake dessert, Oreo cream pie, easy Oreo dessert, Oreo crust pie

Oreo Pie Recipe

Introduction

Ingredients

Instructions

Tips & Variations

Storage

How to Serve