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Oreo Pie

Why This Oreo Pie Has My Heart

SO many Oreos. True to its name, this Oreo pie is LOADED with Oreos. The filling is made with Oreo crumbs and chopped Oreos, the crust is made from Oreos, and I decorated it with even more Oreos. SO good!
(Almost) no bake. This pie is so close to being a no bake pie, but I did end up baking the pie crust. It’s just for 8-10 minutes but I do find that baking the crust helps it stay together much better when slicing than a no bake crust.
Super easy to make. This Oreo pie is crazy easy to make. Each part comes together in just a few simple steps. The hardest part is waiting for it to chill and firm up before diving in!

Recipe Ingredients

Besides the Oreos found in every layer of this pie, there are just a handful of other basic ingredients needed. Scroll down to the recipe card below for the exact measurements.

Overhead view of ingredients needed to make Oreo pie

Oreo Crust

Oreo crumbs – I use regular Oreos, not the double stuffed ones, to make the crumbs.
Unsalted butter – Melted butter holds the crumbs together.

Oreo Filling

Cream cheese – Use full-fat brick-style cream cheese for this recipe. It helps ensure the filling is the right consistency and not too thin. Let it come to room temperature ahead of time.
Sugar
Vanilla extract
Heavy whipping cream – Make sure it stays cold until it’s added to the recipe. The whipped cream helps to add volume and lightness to the filling.
Powdered sugar – Sweetens the filling and keeps it stable.
Oreos – Both Oreo crumbs and chopped Oreos are added to the filling. You’ll need about 23 Oreos total for this part of the recipe.

Whipped Cream Topping

Heavy whipping cream – It should be cold, otherwise it won’t whip up properly.
Powdered sugar – Sweetens and stabilizes the whipped cream so it won’t wilt – ever.
Vanilla extract
Oreos – I like to add extra Oreos and Oreo crumbs to the top of the pie as well.

How To Make Oreo Pie

This pie is crazy easy to make and it comes together pretty quickly too! Just remember that it needs to chill for 3-4 hours before serving. You can find the printable version of the instructions in the recipe card below.

Make the crust

Prep. Grease the pie pan. Preheat the oven to 325F.
Make the crust. Combine the Oreo crumbs and melted butter in a bowl. Press evenly into the bottom and up the sides of the pie pan.
Bake. Bake for 8-10 minutes. Allow to cool completely before adding the filling.

Oreo crumbs and butter in a bowl — Combine the Oreo crumbs and butter.

Oreo crust pressed into a pie pan — Combine the Oreo crumbs and butter.

Make the filling

Make the cream cheese mixture. Beat the cream cheese and sugar until combined and smooth. Beat in the vanilla and then set aside.
Add the whipping cream. In another bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form. Add half to the cream cheese mixture and gently fold then repeat with the remaining whipped cream.

Cream cheese in a mixing bowl — Beat the cream cheese and sugar until smooth.

Whipped cream mixed in with cream cheese in a mixing bowl — Beat the cream cheese and sugar until smooth.

Add the Oreos. Fold in the Oreo crumbs and chopped Oreos.
Chill. Add the Oreo filling to the cooled pie crust. Refrigerate for 3-4 hours, until firm.

Oreo pie filling in a mixing bowl — Fold in the Oreos.

Oreo pie filling in a pie crust — Fold in the Oreos.

Finish it off

Make the whipped cream. Whip the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Decorate. Pipe the whipped cream around the edge of the pie (I used Ateco tip 844). Finish with additional chopped Oreos and Oreo crumbs as desired.

Tips for Success

This Oreo pie is pretty simple and straightforward to make but there are a few important things I’ve found helpful to keep in mind while making it.

Cool the pie crust. The Oreo pie crust should be completely cool before adding the filling. If it’s warm, it will melt/deflate the filling. If I’m in a rush and need to speed up the cooling process, I’ll pop it in the fridge for freezer for 5-10 minutes.
Don’t overmix the filling. Fold in the whipped cream and Oreos until everything is evenly combined. Overmixing can cause the whipped cream to deflate and the filling will lose its volume.
Use COLD heavy cream. The heavy whipping cream in both the filling and the whipped topping should be cold. I keep mine in the fridge until I’m ready to use it.
Chill before decorating. The filling needs at least 3-4 hours to firm up and chill. The pie should be fully set before adding the whipped topping and final Oreos.

Proper Storage

Keep Oreo pie covered in the fridge (or in an airtight container) until ready to serve. It’s best enjoyed within 3-4 days. If you’d like to freeze it, cover it well and freeze for up to 3 months. Thaw in the fridge before serving.

Watch How To Make It

Read Transcript

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Recipe

Oreo Pie

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Author: Lindsay Conchar
Prep Time: 45 minutes
Chill Time: 3 hours
Total Time: 3 hours 45 minutes
Yield: 8-10 servings
Category: Dessert
Method: No Bake
Cuisine: American

Description

This Oreo Pie is loaded with Oreos in every bite, from the crust to the filling. That sweet cookies and cream flavor is in every single bite of this light, easy-to-make pie!