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Find out why this oreo pie has been a hit in multiple pie contests, according to my readers! This homemade oreo pie hits all the marks: incredibly easy to make yet seriously impressive presentation, and irresistibly tasty too!
I made this pie! (delicious) When you mix whip topping and cream cheese together the filling sets up perfectly for slicing without freezing. Just in case you don’t have freezer room. (happens alot in my house)
-Betty
Oreo Cream Pie for this win!
This easy oreo pie gets rave reviews every single time. What’s better? I love a good no bake pie recipe. This one starts with a homemade oreo crust that is filled with a creamy, rich oreo filling. If you prefer a different crust or want to skip a few steps, you can also use a store-bought oreo pie crust
If you’re looking for the original version with chocolate ganache on top, that portion of the recipe is still included in the recipe card!
Why You’ll Love Cookies and Cream Pie
Oreo cookies in a creamy filling inside of crunchy oreo pie crust, what’s not to love? Here are a few more reasons why this will be one of your favorite desserts:
- Super easy recipe
- Impressive presentation
- Easy homemade oreo pie crust, or customizable with your favorite crust
- Only a handful of simple ingredients
- No bake dessert – saves time and oven space!
Oreo Pie Recipe Ingredients
With just a handful of ingredients, this oreo dessert will win you and your family and friends over! Get the full recipe with measurements and ingredients in the recipe card below.
Crust
- Oreos
- Unsalted butter: melted
Pie Filling
- Cream cheese: softened
- Powdered sugar
- Vanilla extract
- Cool Whip: thawed
- Oreos
Stabilized Whipped Cream
- Cream cheese: softened
- Powdered sugar
- Heavy whipping cream: cold
- Vanilla extract
Oreo Cream Pie Recipe Variations
Your whole family will love this bake oreo cream pie! If you want to make some tweaks, here are a few options:
- Swap the crust: If you’re pressed for time or just prefer a different type of crust, you can easily swap for a pre-made oreo pie crust or any other of your favorite pre-made pie crust. Just be sure to follow the package directions for that specific crust.
- Gluten Free Oreo Pie: Simply use gluten free oreos to make this no bake oreo pie recipe gluten free.
- Chocolate Chips: In this recipe I use semi-sweet chocolate chips, but feel free to use dark chocolate chips or milk chocolate instead.
How to Make Oreo Pie
Even though this pie looks incredibly impressive, this easy oreo pie recipe is actually very easy to make when you follow my step-by-step guide below. Get the full recipe with ingredients and measurements in the recipe card below.
Crust
- Prep oreos. In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.
- Mix oreos and butter. In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.
- Transfer crumbs to pie pan. Transfer the crumbs to a 9 or 10 inch pan. Use the bottom of a measuring cup or drinking glass to pack / tamp the crumbs evenly and tightly into and up the sides of the pan. Place in the fridge until ready to use.
Pie Filling
- Mix base of filling. In a large mixing bowl, beat the cream cheese with an electric mixer until well blended. Add the powdered sugar and vanilla extract, beat again.
- Cut and mix in oreos. Chop 20 oreos. Mix in the chopped oreos and cool whip, stir with a spatula until mixed. Spread this mixture on the crust. Loosely cover and refrigerate for 6 hours. Alternatively, you can cover and store in the freezer for a frozen pie.
Whipped Cream
- Chill tools. Before serving, place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Mix base of whipped cream. Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
- Mix in remaining ingredients. Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Top the pie. Pipe the whipped cream on top of the pie. Top with oreos or crushed oreos. Store in the refrigerator until ready to serve.
Total Time Required
This easy pie recipe starts with the crunchy oreo crust, then the creamy pie filling and finally the topping. Here’s the breakdown of how long each step takes:
- Making the oreo cookie crust: 5 minutes
- Making the filling: 5 minutes
- Making the topping & topping the pie with oreos: 10 minutes
- Chill time: At least 1-2 hours to chill in the fridge or freezer
No Bake Oreo Pie Storage
This is the perfect dessert to make ahead of time, because it can be kept in the refrigerator or freezer. If kept in the refrigerator, the pie is softer and the filling is lighter when served. If kept in the freezer (my preference), be sure to cover the pie with a layer of plastic wrap before freezing. This keeps well in the freezer for up to 3 months. When ready to enjoy, thaw the wrapped pie in the refrigerator overnight.
Tips for the Best Oreo Pie
- Use the whole oreo: When making the crust, use the entire oreo (the cream and the cookies).
- Oreo topping: Use several oreos cut in half to decorate the outside of the top of the pie, and then add more chopped oreos to the center.
- Clean slices: Wipe your knife clean with a damp cloth between each cut for clean pie slices.
Oreo Pie FAQs
Yes. The recipe contains cream cheese and cool whip, which need to be stored in the fridge for best results.
When covered and stored properly, this pie will last for up to 5 days in the fridge. However, it’s so good, you might eat the whole thing right away!
Yes. You can either freeze the pie to enjoy it as a frozen dessert or you can freeze the pie to store it for later. To freeze, assemble the pie then wrap it really well in plastic wrap and store it in the freezer for up to 3 months.
Yes. You can either freeze the pie to enjoy it as a frozen dessert or you can freeze the pie to store it for later. To freeze, assemble the pie then wrap it really well in plastic wrap and store it in the freezer for up to 3 months.
More Oreo Recipes
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No Bake Oreo Pie
Ingredients
Crust
- 14.3 oz package oreos, 36 oreos
- 6 tbsp unsalted butter, melted
Filling
- 2 packages cream cheese, softened, 8 oz each
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 container Cool Whip, 8 oz, thawed
- 14.3 oz package oreos, 36 oreos
Stabilized Whipped Cream
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- 1 pint cold heavy whipping cream, 2 cups
- 1 tsp vanilla extract
Chocolate Ganache (optional, for the top)
- 1 ½ cups chocolate chips
- ½ cup heavy whipping cream
Instructions
Oreo Crust
- In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs. In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.Transfer the crumbs to a 9 or 10 inch pan. Use the bottom of a measuring cup or drinking glass to pack / tamp the crumbs evenly and tightly into and up the sides of the pan. Place in the fridge until ready to use.
Filling
- In a large mixing bowl, beat the cream cheese with an electric mixer until well blended. Add the powdered sugar and vanilla extract, beat again.
- Chop 20 oreos. Mix in the chopped oreos and cool whip, stir with a spatula until mixed. Spread this mixture on the crust. Loosely cover and refrigerate for 6 hours. Alternatively, you can cover and store in the freezer for a frozen pie.
- *Note – you can top the pie with whipped cream swirls or chocolate ganache.
WHIPPED CREAM
- Before serving, Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes. Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy. Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. Pipe the whipped cream on top of the pie. Top with oreos or crushed oreos. Store in the refrigerator until ready to serve.
Chocolate Ganache (optional – original recipe)
- Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the pie. Before the chocolate hardens, add oreos to the top. Start by adding the halved oreos around the edges, placing them as close or as far apart as you want. Then add chopped oreos to the center of the pie. Cover the pie with tinfoil and return to the freezer or fridge for 1-2 hours. Before serving, remove the pie from the freezer and let it sit for a few minutes to make cutting it easier. Cover and freeze or refrigerate any leftovers.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
This was a hit for my son’s birthday. He’s not a big cake fan but loves oreos. This was perfect for him and everyone else loved it! I will definitely be making it again. One thing I did switch up was the ganache. I did a 1/3 cup chocolate chips and 1/3 heavy cream. And drizzled it all over the top and I still had plenty left over.
best thing for thanksgiving, do you possibly have a brownie-like recipe?
I’m a little confused because the ingredients for the filling says 36 Oreos but in the instructions it says chop 20 Oreos. Can you clarify?
Hi Ragan! I put 20 oreos in the filling and use the remaining to top the pie!
I agree with another poster, tastes way too much like cream cheese. I definitely would use less next time.