Oreo Pie

This Oreo pie is incredibly creamy, filled with crushed cookies and has a thick Oreo cookie crust. The recipe only requires 5 ingredients, is completely no bake, and has the most delicious cookies and cream flavor.

Course Dessert

Cuisine American

Keyword Cookies and Cream Pie, Oreo Pie

Prep Time 25

Chilling 6

Total Time 6 25

Servings pieces

Calories 452kcal

Author Fiona Dowling

Equipment

9-inch pie plate

Ingredients

Oreo Crust

24 Oreo cookies*
⅓ cup unsalted butter (76 grams) melted

Filling

1 cup whipping cream* (240 ml) 33 - 35% MF
¾ cup powdered sugar (90 grams)
8 ounces brick-style cream cheese* (680 grams) room temperature
12 Oreo Cookies crushed, chopped or a combination

To Serve/Decorate

whipped cream
Oreos

US Customary - Metric

Instructions

Oreo Crust

Add the Oreos (wafers and filling) to a food processor and pulse until fine crumbs. Alternatively, you can add the cookies to a freezer bag and crush with a rolling pin.
In a medium bowl, stir together the crushed cookies and melted butter.
Pour the mixture into a 9-inch (23 cm) pie plate. Press the mixture into the bottom and up the sides of the plate to form the crust. Place in the fridge as you make the filling.

Oreo Pie Filling

Add the whipping cream to a large bowl. Whip the cream until stiff peaks form. If the cream starts to look gritty, you've beaten it for too long. Set aside.
In a separate large bowl, beat the cream cheese and the powdered sugar until very smooth.
Using a large rubber spatula, gently fold the whipped cream into the cream cheese mixture until it looks even and you no longer see streaks of whipped cream.
Gently fold the 12 chopped/crushed Oreos into the mixture. You can either chop all 12 Oreos into small pieces, crush all 12 cookies in a food processor until they're fine crumbs, or do a combination of both. I crushed 6 in a food processor and chopped 6 into small pieces.
Spoon the batter into the prepared pie crust and smooth the top.
Place in the fridge for at least 6 hours before serving.

To Serve

Optionally, decorate the top of the pie with more whipped cream and Oreo cookies.
To slice the pie, use a sharp knife and be sure to cut all the way through the crust. The first slice will probably look a bit messy.
Store leftovers covered in the fridge. Do not let the pie sit at room temperature.

Notes

You will need 24 Oreos for the crust, 12 for the filling (I sometimes use 14 or 15), plus any extras for decorating the top of the pie. In the US, a 14.3 ounce (405 gram) package has 36 Oreos (so enough for the entire pie, without any extras for decorating the top of the pie).
You'll need 1 cup whipping cream from a carton - before whipping. Make sure your cream is cold for easier whipping.
Use full-fat, brick-style cream cheese.
Pie can be frozen - it will need to freeze for about 4 hours to firm up. A frozen pie is harder to slice however.
Nutrition information is an estimate only and based on 1 slice (without any decorations on top), assuming the pie is sliced into 10 equal pieces.
Store leftovers covered in the fridge for up to 5 days.

Nutrition