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
Scale
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.
