Oreo Pie Recipe

An Oreo pie with dollops of whipped cream piped on top.

Beyond easy, my Oreo Pie is a must-try if you’re looking for a showstopping dessert that doesn’t take a lot of effort. Creamy, rich, and loaded with cookies and cream flavor.

Course Dessert

Cuisine American

Prep Time 15

Chill Time 6

Total Time 6 15

Servings servings / 1 (9-inch) pie

Calories 590kcal

Author John Kanell

Equipment

Food processor (optional - see notes)
Stand or electric mixer
9-inch pie plate

Ingredients

For the Crust:

24 Oreos (275g)
¼ cup unsalted butter melted (56g)

For the Filling:

1 cup heavy whipping cream (240mL)
1 (8-ounce/226g) block cream cheese room temperature
¾ cup confectioners’ sugar (90g)
1½ teaspoons vanilla extract
20 Oreos chopped, plus more for garnish (230g)
Whipped cream for serving

Instructions

For the Crust:

Lightly spray a 9-inch pie pan with cooking spray.
In the bowl of a food processor, process the Oreos until finely ground, about 30-45 seconds. Place in a medium bowl, and stir in the melted butter until well combined. Press the mixture into the bottom and sides of the pie pan. Freeze while preparing filling, or at least 30 minutes and up to 3 days.

For the Filling:

In a large bowl using a handheld electric mixer, beat the cream on medium-high speed until stiff peaks form, about 2 minutes.
In another large bowl, beat the cream cheese on medium-high speed until smooth and fluffy, about 2 minutes. (No need to clean beaters between the cream and cream cheese.) Add the confectioners’ sugar and vanilla, beating until smooth, about 1 minute. Gently fold in the whipped cream and chopped Oreos until combined. Spoon the filling into the frozen crust, spreading it into an even layer. Loosely cover and refrigerate until set, at least 6 hours or up to 2 days.
When ready to serve, top with additional whipped cream and Oreos, if desired.

Video

Notes

An easy way to press the pie crust into the pan is to use the bottom of a glass or measuring cup. Make sure it has a flat, smooth bottom. Use firm but gentle pressure when pressing the crumbs into the pie pan, as the crumbs won’t stick together if pressed too lightly. Pressing too hard can force the cup through the crumbs and form holes.
Topping ideas: Add sprinkles to the top to add a festive touch for any holiday. (You can even make homemade sprinkles!) Scatter chocolate curls, mini chocolate chips, or crushed Oreos on top. Drizzle with hot fudge sauce or chocolate ganache.
If you don’t have a food processor for making the crust, place the Oreos in a large zip top bag and seal. Crush with a rolling pin until finely crumbled.

Nutrition

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