This Oreo Pie is a dreamy, no-bake dessert that combines creamy indulgence with the irresistible crunch of everyone’s favorite cookie. With just 15 minutes of prep and a few hours to chill, you’ll have a showstopping treat that’s perfect for any occasion. The velvety filling, rich with chocolatey Oreo flavor, contrasts beautifully with the buttery, crumbly crust for a texture that’s pure bliss.
Each slice is a decadent escape, offering a harmonious blend of sweet, smooth, and slightly salty notes. Whether you’re hosting a gathering or treating yourself, this pie delivers pure comfort in every bite. Its luscious layers and satisfying richness make it a dessert that’s as unforgettable as it is easy to create.
Ingredients for Oreo Pie
- For the Crust:
- 25 Oreo cookies
- 4 Tablespoons (55 g) butter, melted (salted or unsalted is fine)
- For the Filling:
- 1 ½ cups (354 ml) heavy cream, cold
- 1 cup (125 g) powdered sugar, divided
- 16 oz cream cheese, softened (see note)
- ¼ cup (56 g) sour cream
- 1 teaspoon vanilla extract
- 15 Oreo cookies, broken into pieces (see note)
- Whipped cream for topping (optional)
Step-by-Step Instructions
- Prepare the Crust:
- Place 25 Oreo cookies in the basin of a food processor and pulse in 1-second intervals until you have fine crumbs.
- Pour the crumbs into a large mixing bowl and add the melted butter. Use a spoon or spatula to mix until all crumbs are coated.
- Press the mixture firmly into the bottom and up the sides of a 9.5” pie plate. Place the crust in the refrigerator while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, combine the heavy cream and ½ cup (62g) of powdered sugar. Use an electric mixer to beat until stiff, fluffy peaks form. Set aside.
- In a separate large mixing bowl, combine the cream cheese, remaining powdered sugar (about 63g), sour cream, and vanilla extract. Mix until smooth and well-combined.
- Gently fold the whipped cream into the cream cheese mixture until uniform.
- Add the broken Oreo pieces and gently fold until well distributed.
- Assemble and Chill:
- Pour the filling into the prepared pie crust, cover with plastic wrap, and chill in the refrigerator for at least 6 hours (preferably overnight) and up to 4 days before enjoying. The pie may also be frozen.
- If desired, top with whipped cream before serving.
Creative Toppings and Garnishes
Take your Oreo Pie to the next level with fun and delicious toppings! Try drizzling melted chocolate or caramel sauce over the whipped cream for a decadent touch. Crushed Oreo crumbs, mini chocolate chips, or even a sprinkle of sea salt can add texture and flavor. For a festive twist, add colorful sprinkles or edible glitter for special occasions.
Perfect Pairings for Serving
This Oreo Pie is rich and creamy, so balance it with lighter accompaniments. Serve with a scoop of vanilla ice cream or a dollop of fresh berries for a refreshing contrast. A cup of hot coffee or cold milk complements the dessert perfectly, making it an ideal treat for any gathering or cozy night in.
Storage and Freezing Tips
Store your Oreo Pie covered in the refrigerator for up to 4 days. If you’d like to freeze it, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving. The crust may soften slightly, but the flavor will still be amazing!
Time-Saving Hacks
Short on time? Use store-bought whipped cream instead of making your own to save a few minutes. You can also prepare the crust and filling a day ahead and assemble the pie just before chilling. If you’re in a rush, freeze the pie for 2-3 hours instead of refrigerating overnight—it’ll still set beautifully!
Equipment Essentials
For this recipe, a food processor is key for creating the perfect Oreo crust. If you don’t have one, place the cookies in a zip-top bag and crush them with a rolling pin. An electric mixer is also essential for whipping the cream and blending the filling smoothly. A 9.5” pie plate works best for even distribution of the crust and filling.
Oreo Pie
Ingredients
For Crust
- 25 Oreo cookies
- 4 Tablespoons butter melted (salted or unsalted is fine)
For Filling
- 1 ½ cups heavy cream cold
- 1 cup powdered sugar divided
- 16 oz cream cheese softened (see note)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 15 Oreo cookies broken into pieces (see note)
- Whipped cream for topping optional
Instructions
- Place cookies in the basin of a food processor and pulse in 1-second intervals until you have fine crumbs.
- Pour crumbs into a large mixing bowl and pour melted butter overtop. Use a spoon or spatula to mix together cookie crumbs and butter until all crumbs have been coated.
- Pour into a 9.5” pie plate and press firmly into the bottom and up the sides. Place pie crust in the refrigerator while you prepare the filling.
- Pour heavy cream into a large mixing bowl and add about ½ cup (62g) powdered sugar.
- Use an electric mixer to beat until you have stiff, fluffy peaks. Set aside.
- In a separate large mixing bowl, combine cream cheese, remaining powdered sugar (about 63g), sour cream, and vanilla extract until smooth and well-combined.
- Add whipped cream to cream cheese mixture and use a spatula to gently fold together until mixture is uniform.
- Add broken Oreo pieces and gently fold together until well distributed. Pour filling into prepared pie crust, cover with plastic wrap, and chill in the refrigerator for at least 6 hours (preferably overnight) and up to 4 days before enjoying (pie may also be frozen). If desired, top with whipped cream before serving.