No-Bake Oreo Pie – A Delightful Treat from My Baking Addiction
This no-bake Oreo pie is an easy recipe that will put a smile on everyone’s face! An Oreo cookie crust is paired with a cookies-and-cream filling for a cool, creamy, decadent pie.
If you grew up thinking that classic pecan pie and fruit pies were your only pie options, think again. While I have a fondness for homemade cherry pie or apple crumb pie, during the summer, I truly relish cool and creamy pies.
I’m referring to no-bake pie recipes like s’mores pie, lemon icebox pie, or rich peanut butter pie. These delightful creations require minimal or no baking and are chilled, providing a satisfying sweet treat while keeping you cool on hot summer days.
This Oreo pie has quickly become my favorite no-bake dessert. It’s a dream come true for anyone who adores cookies and cream ice cream and craves those same flavors encapsulated in pie form!
What is Oreo pie?
This Oreo pie combines a chocolate Oreo crust with a creamy filling that bursts with chopped Oreo pieces. It’s finished with a luscious layer of whipped cream and additional cookies, creating a beautiful and delicious garnish.
The pie’s filling mirrors that of my no-bake Oreo cheesecake, but with the delightful addition of chopped Oreos.
Sweet, creamy, and lightly tangy from the cream cheese, it’s the perfect refreshing dessert to enjoy all summer long.
How to make this Oreo pie
Oreo pie is an incredibly straightforward recipe to keep handy for any occasion where you need a simple yet satisfying dessert to serve guests or bring to a gathering.
Ingredients you’ll need
The list of ingredients for this recipe is delightfully short and easy to gather, including:
- 45 Oreo cookies (divided use)
- 6 tablespoons melted unsalted butter
- 8 ounces room-temperature cream cheese
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 8 ounces thawed Cool Whip
I suggest using a family-size pack of Oreos for this recipe to ensure you have enough for both the crust and the filling. Crush 30 cookies for the crust and chop the remaining 15 for the filling. Save some cookies for garnishing the pie before serving.
Making this pie
Start by making the crust for your Oreo pie. Combine the crushed cookies and melted butter in a bowl until thoroughly mixed.
Press this mixture into the bottom and up the sides of an ungreased 9-inch pie plate. Place the pie pan in the freezer for 20 minutes to allow the crust to set.
While the crust chills, beat together the cream cheese, powdered sugar, and vanilla in a large bowl on medium speed for about 3 minutes. Then, use a spatula to fold in the whipped topping until well combined. Gently mix in the chopped Oreos.
Spread the filling evenly into the prepared crust, cover, and refrigerate for at least 3 hours before serving. If you prefer, garnish the pie with more whipped topping or homemade whipped cream and additional Oreo cookies right before serving!
Storage tips
This Oreo pie will keep covered in the refrigerator for up to three days. I recommend waiting to add the garnish until just before serving.
If you’d like, it can also be frozen. To do this, wrap the pie tightly in plastic wrap followed by heavy-duty foil. You can freeze the pie for up to two months.
When ready to serve, thaw the frozen pie in the refrigerator overnight, or serve it chilled from the freezer for an extra-refreshing treat.
FAQs
If you prefer not to use Cool Whip, I suggest opting for stabilized whipped cream for better results over time.
How do you get such clean slices of your pie?
My favorite trick for achieving neatly sliced desserts like this Oreo pie involves dipping a large chef’s knife in hot water or running it under hot water for a few seconds. Wipe it dry, and you’ll have warm knife edges that slice through the cold pie cleanly!
Do you remove the cream filling from the Oreos before using them in the crust?
Nope! Just put the whole cookies into a zip-top bag and crush them, or use a mini food processor for finely crushed cookies.
