Cookies and Cream Pie
This Cookies and Cream Pie is a show-stopping no-bake dessert that takes almost zero effort. It features a buttery Oreo crust, a creamy cookies-and-cream cheesecake filling, and a cloud of whipped cream on top. No oven required for the filling, just fridge time to set up while you go about your day.
Equipment
- Food processor or zip-lock bag and rolling pin
- 9-inch pie dish
- Stand mixer or electric hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Piping bag with star tip optional, for decorating
- Plastic wrap or pie cover
- Sharp knife for slicing
Ingredients
- 24 Oreo cookies whole, with filling
- 5 tablespoons unsalted butter melted
For the Cookies and Cream Filling
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups heavy whipping cream cold
- 12 Oreo cookies roughly chopped
For the Whipped Cream Topping
- 1 cup heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
For Garnish
- 6 Oreo cookies halved or whole, for decorating
Instructions
- Preheat oven to 350°F (175°C). Pulse 24 whole Oreos in a food processor until fine crumbs form. Mix crumbs with melted butter until evenly moistened, then press firmly into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then cool completely.
- Beat 1 1/2 cups cold heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the refrigerator.
- Beat softened cream cheese on medium speed until smooth and lump-free, about 2 minutes. Add powdered sugar and vanilla, and beat again until well combined, about 1-2 minutes.
- Gently fold one-third of the whipped cream into the cream cheese mixture to loosen it, then fold in the remaining whipped cream. Add roughly chopped Oreos and fold gently until evenly distributed.
- Pour the filling into the cooled crust and spread evenly. Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight until set.
- Shortly before serving, beat 1 cup cold heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Pipe rosettes around the edge of the pie or spread over the top.
- Press halved Oreo cookies into the whipped cream rosettes for garnish. Slice with a sharp knife, running it under warm water and wiping clean between cuts. Serve chilled.
Notes
- Full-fat cream cheese is essential: Low-fat or reduced-fat cream cheese has more moisture and less fat, which will prevent the filling from setting up firmly and can result in a runny pie. Always use full-fat block-style cream cheese.
- Softening cream cheese properly: Cold cream cheese will leave lumps in your filling no matter how long you beat it. Pull it out of the fridge at least 1 hour before you start.
- Keep cream cold: Cold heavy whipping cream whips faster and holds its peaks better. If your kitchen is warm, chill your mixing bowl in the freezer for 10 minutes before whipping.
- Fold gently: The lightness of this filling depends on the air in your whipped cream. Rough or fast folding will deflate it and leave you with a dense pie. Use slow, deliberate strokes.
- Chill overnight for best results: Six hours is the minimum, but overnight chilling gives you a firmer, cleaner-slicing pie that holds its shape beautifully when plated.
- Bake the crust: While you can skip this step and just freeze the crust for 30 minutes, baking it makes it significantly sturdier and less crumbly.
- Store-bought crust shortcut: A store-bought Oreo pie crust works perfectly fine as a time-saving shortcut if you're short on time.
- Make-ahead dessert: This pie is perfect for making 1 to 2 days in advance. Make the crust and filling, assemble the pie, and keep it covered in the fridge. Wait to add the whipped cream topping and Oreo garnishes until just before serving.
- Storage: Keep covered in the refrigerator for up to 4 days. The cookie pieces in the filling will soften over time, which many people actually prefer.
- Freezing instructions: You can freeze the whole pie or individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1sliceCalories: 580kcalCarbohydrates: 52gProtein: 6gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 110mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 36gVitamin A: 15IUCalcium: 7mgIron: 28mg
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