Oreo Pie is a no bake dessert that Oreo fans will love!
Easy to make with simple ingredients, it features a homemade oreo crust and rich oreo filling!
The question is.. is there such a thing as too many oreos? I think not :)
Everyone who had a piece of this no bake oreo pie could not get enough. The only question was “can I have some milk?” not “next time can you make this with less oreos?”
I mean, they are America’s favorite cookie for a reason!
You will need 2 packages of oreos to make this oreo pie. No judgement, okay?
1 entire package is used to make the oreo crumb crust, then you’ll need to use 12 oreos from the second package for the filling, plus more oreos for the top of the pie. Lots of oreos for the top of the pie!
This easy dessert starts with an oreo cookie crust and is paired with a creamy filling thats loaded with oreo crumbs and crushed oreo pieces. Oreo lovers will crazy for this sweet treat. I can guarantee it will become one of their favorite pies!
To skip a few steps and save time, you can use a store-bought oreo pie crust or any pre-made pie crust.
Why we love this pie
- easy to make with only a handful of ingredients
- no bake – one less thing to put in the oven during the holidays!
- customize the crust – stick with the oreo pie crust or use a graham cracker pie crust
- perfect combination of chocolate and oreos for the holiday season or any special occasions
What You’ll Need
- 2 packages oreos – 14.3 oz each
- unsalted butter
- 2 packages cream cheese – 8 oz each cream cheese, you can use original or 1/3 less fat
- powdered sugar – also called confectioners sugar
- vanilla extract
- Cool Whip – 8 oz
- semi-sweet chocolate chips
- heavy whipping cream
How to make oreo pie
LAYER #1 – OREO CRUST
In a blender or food processor, pulse 1 package of oreos into crumbs. You need exactly 36 oreos – both Oreo brand and generic store brand seem to have 36 in one 14.3 oz package, so buy whichever is cheaper!
Combine the crumbs with melted butter and press the oreo mixture into the pie plate using the bottom of a measuring cup.
LAYER #2 – OREO FILLING
Beat the cream cheese, powdered sugar, vanilla extract and 12 crushed oreos together.
Gently mix in the cool whip.
Spread the filling over the oreo crust.
LAYER #3 – CHOCOLATE GANACHE
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. Pour chocolate ganache on top of the filling.
LAYER #4 – OREOS
Chop as many oreos as you want and put them on top of the pie. I like to line the outside edge of my pie with oreos that stick up for a fancy presentation.
Then refrigerate or freeze the pie until set, at least 2 hours.
Storage Tips
This pie can be kept in the fridge or the freezer. In the fridge the pie is softer and the filling is light. But it also tastes amazing out of the freezer.
Now that I’ve made this pie a few times, I’ve discovered that I prefer it frozen rather then just refrigerated. Be sure to cover the entire pie in a layer of plastic wrap for best results while storing.
Even when “frozen” the filling is still creamy and easy to cut through, the only thing that gives a little trouble to cut through is the oreo crust. But I figure I can dish out a little elbow grease for a piece of pie.
Can This Oreo Pie Be Made Ahead of Time?
Yes. You can make this pie ahead of time. This recipe makes for an amazing Thanksgiving pie. Assemble the pie then wrap it really well in plastic wrap and store it in the freezer for up to 3 months.
To thaw: place the wrapped pie in the fridge overnight.
Time Required
- 5 minutes to make the crust
- 5 minutes to make the filling
- 10 minutes to make the chocolate ganache and add the oreos
- 1-2 hours to chill in the fridge or freezer
Gluten Free Oreo Pie
It was really easy to make this no bake oreo pie gluten free by using gluten free oreos. You can buy gluten free oreos at the grocery store or on amazon. All of the other ingredients in the recipe are naturally gluten free.
Pro Tips
- Blend the entire oreo (the cream and the cookies) when making the crust.
- To decorate the top of the pie with oreos, cut several oreos in half. Place the halves around the outside of the pie. Add more chopped oreos to the center.
- For clean pie slices, wipe your knife between each cut.
Recipe FAQ
What type of chocolate did you use?
To make the chocolate ganache, I used semi-sweet chocolate chips. Feel free to use milk chocolate or dark chocolate chips too.
Does oreo pie need to be refrigerated?
Yes. The recipe contains cream cheese and cool whip, which need to be stored in the fridge for best results.
How long does oreo pie last in the fridge?
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!
Can you freeze no bake oreo pie?
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 Desserts
Oreo Pie
Ingredients
- 2 packages oreos – divided, listed in instructions, 14.3 oz each
- 1 stick butter, melted (1/2 cup)
- 2 packages cream cheese, softened, 8 oz each
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 container Cool Whip, 8 oz, thawed
- 1 ½ cups chocolate chips
- ½ cup heavy whipping cream
Instructions
Oreo Crust
- Process 1 entire package of oreos in a food processor until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter. Press this mixture evenly into a 10 inch pie pan. Place in 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 12 oreos. Mix in the the chopped oreos and cool whip and stir with a spatula until mixed. Spread this mixture on the crust and place in the freezer for 30 minutes.
Chocolate Ganache
- 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.
Topping
- 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.
Notes
- Use gluten free oreos to make this a gluten free no bake oreo pie!
- Adding the oreos to the top of the pie (after the chocolate ganache) is optional!