If you’re craving a dessert that’s effortlessly delicious yet looks like you spent hours in the kitchen, you’re going to adore this Easy Oreo Pie Recipe with Chocolate Cookie Crust Recipe. It’s the perfect blend of rich creaminess and chocolatey crunch, wrapped up in a buttery cookie crust that holds everything together beautifully. Whether you’re making this for a family gathering, a friend’s celebration, or just a sweet treat on a weeknight, this pie hits all the right notes. Every bite brings that classic Oreo flavor in a luscious, dreamy form that’s irresistible and sure to become a favorite in your repertoire.
Ingredients You’ll Need
Keeping things simple is part of the charm in this recipe. Each ingredient plays a key role in developing the perfect texture and flavor balance, from the crunchy chocolate cookie crust to the smooth, fluffy filling. Let’s look at what you need to whip up this delicious dessert.
- Oreo cookies for crust: 24–26 Oreos crushed into fine crumbs create a sturdy, chocolate-packed base.
- Unsalted butter: 5 tablespoons melted to bind the crust crumbs into a perfect sandy texture.
- Oreo cookies for filling and topping: 16 cookies chopped or crushed to add delightful chunks of Oreo throughout.
- Cream cheese: 8 ounces softened to room temperature for a silky, tangy richness in the filling.
- Powdered sugar: 1/2 cup adds just the right amount of sweetness and smooth texture to the base mix.
- Pure vanilla extract: 1 teaspoon enhances the flavor depth with a warm, aromatic note.
- Heavy whipping cream: 1 1/2 cups cold to whip into fluffy peaks that lighten the filling.
- Granulated sugar: 1/3 cup sweetens the whipped cream for balance.
- Pinch of salt: Optional, but it works wonders to cut sweetness and enhance all the flavors.
- Extra Oreos or chocolate shavings: For garnish to make your pie look absolutely irresistible.
How to Make Easy Oreo Pie Recipe with Chocolate Cookie Crust Recipe
Step 1: Make the Crust
Start by turning 24 to 26 Oreo cookies into fine crumbs using a food processor. If that’s not an option, no worries—just crush them in a zip-top bag with a rolling pin. Then mix the crumbs with 5 tablespoons of melted butter until the texture resembles damp sand, perfect for pressing into the pie dish. This forms the delicious, chocolate cookie crust that’s firm yet tender, setting the stage for the creamy filling.
Step 2: Press the Crust
Pour the crumb mixture into a 9-inch pie dish and press it firmly into the bottom and up the sides using the flat bottom of a measuring cup or your fingers. Getting a tight, even pack here ensures the crust stays together when you slice the pie, creating a perfect base for the luscious filling that’s on its way.
Step 3: Chill the Crust
Place the crust in the refrigerator for 20 to 30 minutes. This chilling step is crucial for helping the butter solidify and the crust to crisp up, which balances the creaminess of the filling and keeps each slice neat and tidy.
Step 4: Whip the Cream
In a cold bowl, beat 1 1/2 cups of heavy cream with 1/3 cup of granulated sugar until medium-stiff peaks form. This whipped cream will add lightness and a melt-in-your-mouth texture to the filling. Remember not to overbeat or it can become grainy, so watch carefully as it thickens.
Step 5: Make the Cream Cheese Base
In a separate bowl, beat 8 ounces of softened cream cheese with 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until the mixture is incredibly smooth and creamy. This creates the rich, tangy backbone for the filling that perfectly balances the sweet Oreos.
Step 6: Fold It Together
Gently fold the whipped cream into the cream cheese mixture in two batches, using a spatula and being careful to keep everything airy and light. This step is where the filling becomes luscious and fluffy, creating the dreamy consistency you want for your pie.
Step 7: Add the Cookies
Fold in about 10 to 12 chopped or crushed Oreos to the filling. You can keep the chunks big for a satisfying crunch or crush them finer if you prefer a more uniform texture. These cookie pieces really elevate the flavor and add fun surprises in every slice.
Step 8: Fill the Crust
Spoon the creamy Oreo mixture evenly into your chilled chocolate cookie crust and smooth the top with a spatula. The visual contrast between the dark crust and the creamy filling is already making this pie hard to resist.
Step 9: Chill to Set
Refrigerate the pie for at least 4 hours, or even better, overnight. This resting time helps the filling firm up and meld the flavors, so when it’s time to serve, each slice holds together beautifully with that perfect creamy texture.
Step 10: Garnish and Serve
Just before serving, top the pie with extra crushed Oreos or chocolate shavings. This final flourish adds both texture and that irresistible, ice-cream-parlor look that will have everyone asking for seconds. For the cleanest slices, use a sharp knife and wipe the blade between cuts.
How to Serve Easy Oreo Pie Recipe with Chocolate Cookie Crust Recipe
Garnishes
A little garnish goes a long way here. Sprinkle extra crushed Oreos or delicate chocolate shavings on top to enhance both the flavor and the presentation. A dollop of whipped cream or a drizzle of chocolate sauce can also add an elegant touch if you’re feeling fancy.
Side Dishes
This pie is a star in itself, but pairing it with fresh fruit like raspberries or strawberries provides a refreshing contrast. A scoop of vanilla ice cream or a small glass of cold milk complements the richness perfectly, turning each bite into an indulgent moment.
Creative Ways to Present
Want to wow your guests? Serve this pie in individual clear cups layered with extra cookie crumbs and whipped cream for a fun parfait style. Or use mini Oreo cookies to rim the pie plate with crushed cookie edges. Presentation can elevate this simple pie into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly in the refrigerator. This pie stays fresh and creamy for up to 3 days. Just be sure to cover it well to prevent it from absorbing any fridge odors and to maintain that beautiful texture.
Freezing
If you want to keep this delight for longer, you can freeze the pie wrapped tightly in plastic wrap and aluminum foil for up to 1 month. When ready to enjoy, thaw it overnight in the fridge for the best flavor and texture.
Reheating
This dessert is best served chilled, so reheating isn’t recommended. However, letting the refrigerated pie sit out at room temperature for 10 to 15 minutes before serving can soften the filling slightly, making it easier to slice and even more pleasurable to eat.
FAQs
Can I use double-stuffed Oreos for this Easy Oreo Pie Recipe with Chocolate Cookie Crust Recipe?
While you can use double-stuffed Oreos, the extra filling might make the crust too soft. Regular Oreos provide the right balance of cookie and filling to create a firm crust and tasty texture.
Do I need a food processor to crush the Oreos for the crust?
Not at all! Crushing Oreos in a zip-top bag with a rolling pin works just as well and is a great option if you don’t have a food processor handy.
Can I make this pie dairy-free?
Substituting dairy ingredients here is tricky because both the cream cheese and heavy cream are essential for the texture and flavor. You might explore dairy-free cream cheese and coconut cream alternatives, but results may vary.
How long should I refrigerate the pie before serving?
A minimum of 4 hours is needed to let the filling set properly, but overnight is ideal for the best texture and flavor melding.
Can I prepare this pie a day ahead for a party?
Absolutely! This Easy Oreo Pie Recipe with Chocolate Cookie Crust Recipe is perfect for making ahead. Prepare it the day before and keep it chilled until ready to serve for a stress-free dessert.
Final Thoughts
This Easy Oreo Pie Recipe with Chocolate Cookie Crust Recipe is a total game changer when you want an impressive dessert without a ton of fuss. It combines the classic Oreo cookie magic with silky creaminess and a crumbly, chocolatey crust that everyone will love. I can’t wait for you to try it and see how it quickly becomes one of your favorite go-to treats to share with loved ones.
Print
Easy Oreo Pie Recipe with Chocolate Cookie Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Easy Oreo Pie Recipe with a chocolate cookie crust is a creamy, crowd-pleasing dessert perfect for any occasion. Featuring a no-bake Oreo crust and a luscious cream cheese and whipped cream filling studded with Oreo pieces, it’s simple to prepare and irresistibly delicious.
Ingredients
Crust
- 24–26 Oreo cookies (regular, not double-stuffed)
- 5 tablespoons unsalted butter, melted
Filling
- 16 Oreo cookies, chopped or crushed
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups cold heavy whipping cream
- 1/3 cup granulated sugar
- Pinch of salt (optional)
Garnish (Optional)
- Extra Oreos or chocolate shavings
Instructions
- Make the crust. Add 24–26 Oreos to a food processor and pulse into fine crumbs. Pour in the melted butter and pulse until the mixture looks like damp sand. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin, then mix with butter in a bowl.
- Press the crust. Pour the mixture into a 9-inch pie dish. Use the bottom of a measuring cup to press it firmly into the bottom and up the sides. A tight, even pack helps the crust hold together.
- Chill the crust. Refrigerate for 20–30 minutes to set while you prepare the filling. This keeps the crust crisp once the creamy filling goes in.
- Whip the cream. In a cold bowl, beat the heavy cream and granulated sugar until medium-stiff peaks form. Don’t overbeat; you want it fluffy and smooth. Set aside.
- Make the cream cheese base. In another bowl, beat the softened cream cheese, powdered sugar, vanilla, and a pinch of salt until very smooth and creamy, about 1–2 minutes. Scrape the bowl so there are no lumps.
- Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and a light hand to keep it airy.
- Add cookies. Fold in about 10–12 chopped or crushed Oreos. You can chop them coarsely for bigger chunks or crush them finer for a smoother texture.
- Fill the crust. Spoon the filling evenly into the chilled crust and smooth the top with a spatula.
- Chill to set. Refrigerate for at least 4 hours, or overnight for the cleanest slices. This helps the filling firm up and the flavors meld.
- Garnish and serve. Top with more crushed Oreos or chocolate shavings right before serving. Slice with a sharp knife, wiping the blade between cuts for neat slices.
Notes
- Use regular Oreos (not double-stuffed) for the crust for the best texture.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Chilling the crust before adding the filling keeps it crisp and stable.
- Do not overbeat the whipped cream to prevent it from becoming grainy or turning to butter.
- Let the pie chill for at least 4 hours, preferably overnight, for best texture and flavor development.
- For cleaner slices, wipe your knife between each cut.
