No Bake Oreo Pie

the side view of a slice of oreo pie being lifted out of a pie dish

4.45 from 123 ratings

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!

Prep Time30

Chill Time6

Course: Dessert

Cuisine: American

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Servings: servings

Author: Beth

Equipment

Ingredients

Crust

14.3 oz package Oreos 36 Oreos
6 Tbsp (86g) unsalted butter melted

Filling

16 oz cream cheese, softened 2 packages
1 cup (113g) powdered sugar
1 tsp vanilla extract
8 oz (226g) Cool Whip thawed
14.3 oz package Oreos 36 Oreos

Stabilized Whipped Cream

2 oz cream cheese softened
½ cup (56g) powdered sugar
2 cups (473ml) cold heavy whipping cream 1 pint
1 tsp vanilla extract

Chocolate Ganache (optional, for the top)

1 ½ cups (255g) chocolate chips
½ cup (118ml) 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.
14.3 oz package Oreos, 6 Tbsp (86g) unsalted butter

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.
16 oz cream cheese, softened, 1 cup (113g) powdered sugar, 1 tsp vanilla extract
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.
14.3 oz package Oreos, 8 oz (226g) Cool Whip
*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.
2 oz cream cheese, ½ cup (56g) powdered sugar, 2 cups (473ml) cold heavy whipping cream, 1 tsp vanilla extract

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.
1 1/2 cups (255g) chocolate chips, 1/2 cup (118ml) heavy whipping cream

Video

Notes

Use gluten free oreos to make this a gluten free no bake oreo pie!

Nutrition