This Oreo pie recipe turns two sleeves of everyone’s favorite cookie into a creamy, no-bake dessert that comes together in one bowl.
A buttery Oreo crust holds a fluffy cream cheese filling loaded with chopped cookie pieces, and the whole thing sets up in the fridge while you do literally nothing else.
It’s the kind of dessert you can throw together on a random Tuesday or bring to a potluck and still walk away with an empty pie plate.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
If you’ve already got a crust on hand, this pairs just as well with my Oreo pie crust recipe if you want to prep that piece a day ahead.
Why You’ll Love This Oreo Pie Recipe
This is the pie you make when you want maximum payoff for minimum effort.
No oven, no water bath, no worrying about a cracked filling. Just crush, mix, chill, and slice.
- No oven required, so your kitchen stays cool
- Only 6 main ingredients, most of which you probably already have
- Ready to assemble in about 20 minutes of hands-on work
- Kid-friendly and always a hit at parties and potlucks
- Easy to make a day ahead, since it needs to chill anyway
You might also enjoy: Cream Cheese Pie Recipe
Ingredients
Everything here is easy to find at any grocery store, and the ingredient list stays short on purpose.
For the crust:
- 24 Oreo cookies, finely crushed (about 2 cups of crumbs)
- 5 tablespoons unsalted butter, melted
For the filling:
- 8 oz cream cheese, softened to room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping, thawed and divided
- 15 Oreo cookies, coarsely chopped
For the topping:
- Reserved whipped topping from above
- 6 Oreo cookies, crushed, for garnish
- 2 tablespoons chocolate syrup, for drizzling (optional)
Read Also: Chocolate Cream Cheese Pie Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, though a couple of tools make the process faster and the crust more even.
- 9 inch pie plate
- Food processor (or a zip top bag and rolling pin)
- Electric hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
For a different base, my graham cracker crust recipe works with this same filling if you want to switch things up.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, based on what has actually made the process easier in my own kitchen.
1. Oreo Original Cookies, Family Size Pack
Buying a family size pack means you will have plenty of cookies for the crust, the filling, and the garnish without running short mid recipe.
It also means you have a few extra cookies on hand for snacking while you work, which is never a bad thing.
2. Glass Pie Plate with Lid
A glass pie plate lets you see how evenly your crust is pressed in, and one with a lid makes storing leftovers in the fridge much easier.
I use mine for nearly every no-bake pie I make.
3. Handheld Electric Mixer
Beating the cream cheese smooth by hand is a real workout, and a handheld mixer gets you there in under a minute with zero lumps.
It is also small enough to store in a drawer, so it earns its keep for more than just this recipe.
4. Offset Icing Spatula
Smoothing the filling into an even layer is so much easier with an offset spatula than the back of a spoon.
It also comes in handy for spreading the whipped topping without dragging up cookie crumbs from underneath.
Another favorite: No Bake Chocolate Pie Recipe
Step-by-Step Instructions: How to Make Oreo Pie
1. Crush the Cookies for the Crust
- Add 24 Oreo cookies, cream filling and all, to a food processor.
- Pulse until the cookies turn into fine, even crumbs with no large chunks left.
- If you don’t have a food processor, seal the cookies in a zip top bag and crush them with a rolling pin until fine.
- Pour the crumbs into a medium mixing bowl.
2. Mix the Crust and Press It Into the Pan
- Pour the 5 tablespoons of melted butter over the Oreo crumbs.
- Stir with a fork or spatula until every crumb looks moistened and the mixture resembles wet sand.
- Pour the mixture into your 9 inch pie plate.
- Use the bottom of a measuring cup or a flat glass to press the crumbs firmly into the bottom and up the sides of the plate, packing it as evenly as you can.
3. Chill the Crust
- Place the pressed crust in the refrigerator.
- Let it chill for at least 30 minutes so it firms up and holds together when you slice the finished pie.
- Use this time to prepare your filling.
4. Beat the Cream Cheese Filling
- In a large mixing bowl, add the 8 oz of softened cream cheese.
- Using your electric hand mixer, beat the cream cheese on medium speed until it is completely smooth with no lumps, about 1 to 2 minutes.
- Add the 3/4 cup of powdered sugar and the 1 teaspoon of vanilla extract.
- Beat again until fully combined and fluffy, scraping down the sides of the bowl as needed.
5. Fold in the Whipped Topping and Chopped Oreos
- Set aside about 1 cup of the whipped topping to use later for garnishing the top of the pie.
- Add the remaining whipped topping to the cream cheese mixture.
- Using a rubber spatula, gently fold the whipped topping in until no white streaks remain. Fold rather than stir so the mixture stays light and airy.
- Add the 15 coarsely chopped Oreo cookies and fold them into the filling until they are evenly distributed.
6. Fill the Chilled Crust
- Remove the crust from the refrigerator.
- Spoon the cream cheese and Oreo filling into the crust.
- Use your offset spatula or the back of a spoon to smooth the top into an even layer, making sure it reaches all the way to the edges of the crust.
7. Chill the Pie Until Set
- Cover the pie loosely with plastic wrap.
- Refrigerate for at least 4 hours, though overnight gives you the cleanest slices.
- Do not skip this step. The filling needs the full chilling time to firm up enough to slice neatly.
8. Garnish and Serve
- Right before serving, spread or pipe the reserved whipped topping over the top of the pie.
- Sprinkle the 6 crushed Oreo cookies evenly over the whipped topping.
- Drizzle with the 2 tablespoons of chocolate syrup if using.
- Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices.
Tips for The Best Oreo Pie
A few small details make the difference between a good Oreo pie and a great one.
- Make sure the cream cheese is fully softened before beating, or you will end up with small lumps in the filling
- Fold the whipped topping in gently rather than stirring, to keep the filling light instead of dense
- Chop the Oreos for the filling by hand instead of pulsing them in the food processor, so you keep some texture
- Give the pie the full chill time before slicing, since a rushed pie will not hold its shape
- Dip your knife in warm water and wipe it dry before each slice for clean, bakery-style cuts
These same tricks work well for my chocolate pudding pie recipe, since both rely on a properly chilled, no-bake filling.
Serving Suggestions
Oreo pie is rich, so a small slice goes a long way, though nobody will blame you for going back for seconds.
It pairs beautifully with something warm and cozy to balance out the cold, creamy filling.
- A scoop of vanilla ice cream melting slightly against a warm slice
- A tall glass of cold milk for dunking, the way you would with the cookies themselves
- Fresh berries on the side to cut through the richness
- A dusting of extra cocoa powder for a more grown-up presentation
On a chilly evening, I love serving this alongside a mug of Cookies and Cream Hot Chocolate for the ultimate cookies and cream moment.
Variations of Oreo Pie
Once you have the base recipe down, it is easy to switch things up depending on what you are craving.
- Peanut butter Oreo pie: swap in peanut butter Oreos and add 1/4 cup of creamy peanut butter to the filling
- Mint Oreo pie: use mint Oreos and add a few drops of mint extract for a cool, refreshing twist
- Ganache topped Oreo pie: pour a warm chocolate ganache over the chilled filling before adding the whipped topping
- Gluten free Oreo pie: use gluten free chocolate sandwich cookies in both the crust and filling
- Mini Oreo pies: divide the crust and filling among a muffin tin lined with cupcake liners for individual servings
Read Also: Mississippi Mud Pie Recipe
Storage and Reheating
This pie needs to stay cold, so proper storage matters more than it does for baked pies.
- Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 4 days
- For longer storage, freeze the pie without the whipped topping garnish for up to 2 months, wrapped tightly in plastic wrap and foil
- Thaw a frozen pie overnight in the refrigerator before adding fresh whipped topping and serving
- This pie is never reheated, since it is meant to be served cold straight from the fridge
The same storage approach works well for my French silk pie recipe, since both are no-bake, cream-based pies.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands you use, but here is a general estimate per slice, based on 8 slices per pie.
- Calories: approximately 340 per slice
- Total Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Sugar: 22g
- Protein: 4g
- Sodium: 240mg
For a lighter dessert option, you might also like: Chocolate Fudge Pie Recipe
Health Benefits of Key Ingredients
This is very much a treat, but a few of the ingredients do offer some nutritional upside worth mentioning.
- Cream cheese provides calcium and a small amount of protein, which supports bone health
- Vanilla extract contains trace antioxidants that come from the vanilla bean itself
- Cocoa in the Oreo cookies contains flavanols, plant compounds linked to heart health in moderate amounts
- Butter, in small quantities, supplies fat soluble vitamins like vitamin A
If you want another dessert that leans into chocolate flavor while keeping things simple, try my chocolate mousse pie recipe next.
FAQs About Oreo Pie
1. Can I use a store bought Oreo crust instead of making my own?
Yes, a store bought Oreo crust works fine if you are short on time.
Just know that a homemade crust will be slightly thicker and have a bit more of that fresh cookie flavor.
2. Why is my filling runny instead of firm?
This usually happens when the pie has not chilled long enough.
Give it the full 4 hours, or ideally overnight, before slicing.
3. Can I make this pie ahead of time?
Absolutely, and it actually works in your favor.
You can make the full pie up to 2 days ahead and keep it covered in the refrigerator until you are ready to serve.
4. Do I need to remove the cream filling from the Oreos before crushing them?
No, you can crush the entire cookie, filling included.
The cream filling actually helps bind the crust together.
5. Can I freeze Oreo pie?
Yes, this pie freezes well for up to 2 months if wrapped tightly.
Just hold off on adding the whipped topping garnish until after it has thawed.
Oreo Pie
Ingredients
- 24 Oreo cookies about 2 cups of crumbs, finely crushed
- 5 tablespoons unsalted butter melted
- 8 oz cream cheese softened to room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping thawed and divided
- 15 Oreo cookies coarsely chopped
- Reserved whipped topping from above
- 6 Oreo cookies crushed, for garnish
- 2 tablespoons chocolate syrup optional, for drizzling
Equipment
- Food processor or a zip top bag and rolling pin
- 9-inch pie plate
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Offset icing spatula optional, for smoothing filling
Method
- Crush 24 Oreo cookies with filling included in a food processor until you have fine, even crumbs. Mix the crumbs with melted butter until moistened.
- Pour the crust mixture into a 9 inch pie plate and press firmly into the bottom and up the sides. Chill the crust in the refrigerator for at least 30 minutes.
- Beat softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Set aside 1 cup of whipped topping for garnish. Gently fold the remaining whipped topping into the cream cheese mixture, then fold in 15 coarsely chopped Oreo cookies.
- Spoon the filling into the chilled crust and smooth the top with an offset spatula. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, spread or pipe the reserved whipped topping over the pie. Sprinkle with crushed Oreos and drizzle with chocolate syrup if desired. Slice and serve cold.
Nutrition
Notes
- Make sure the cream cheese is fully softened before beating to avoid lumps in the filling.
- Fold the whipped topping in gently rather than stirring to keep the filling light and airy.
- Chop the Oreos for the filling by hand instead of using a food processor to keep some texture.
- Give the pie the full chill time before slicing, as a rushed pie will not hold its shape.
- Dip your knife in warm water and wipe it dry before each slice for clean, bakery-style cuts.
- Store covered in the refrigerator for up to 4 days. Do not freeze with the whipped topping garnish.
- To freeze, omit the whipped topping garnish and wrap tightly for up to 2 months. Thaw overnight in the fridge before adding fresh topping.
- For a gluten-free version, use gluten-free chocolate sandwich cookies in both the crust and filling.
- Try variations: swap in peanut butter Oreos with 1/4 cup creamy peanut butter, or use mint Oreos with mint extract.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Oreo pie recipe proves that the best desserts are not always the most complicated ones.
A handful of simple ingredients and a little patience in the fridge get you a pie that tastes like it took way more effort than it did.
Give it a try this week and let me know how it turns out in the comments below, or share a photo if you make it your own with one of the variations above.
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- Butterscotch Pie Recipe
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- Chocolate Peanut Butter Pie Recipe
- No Bake Cheesecake Recipe
