Oreo Pie
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.
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
Ingredients
For the crust
- 24 Oreo cookies about 2 cups of crumbs, finely crushed
- 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 optional, for drizzling
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 340kcalCarbohydrates: 34gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 240mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 8IUCalcium: 6mgIron: 10mg
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