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This Oreo pie is everyone’s dream: creamy and packed with Oreos. And, best of all, it’s super easy to make as it only calls for five ingredients and requires no baking. I can throw this entire Oreo pie together in well under 30 minutes.
For more fantastic, no-bake pie recipes, make sure you also try our jello pie, peanut butter pie or chocolate pudding pie.
EVEN MORE PIE RECIPES
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Ingredients Needed to make this Recipe
This pie is creamy and Oreo flavored, but the whipped topping and cream cheese mixture used for the filling keeps it light and saves it from becoming overly rich. In fact, the filling is the best part of the whole pie.
For the Oreo crust:
- 25 Oreo cookies (the wafers and fillings)
- 5 tbsp unsalted butter (melted)
For the Oreo pie filling:
- 8 oz cream cheese
- 3/4 cup powdered sugar
- 2 cups whipped topping (thawed)
- 10 Oreo cookies (chopped)
INGREDIENT SUBSTITUTIONS:
CRUST: If you want to save yourself time, you can also purchase a pre-made Oreo pie crust from the store.
Making this Oreo Pie
STEP ONE: Crush the Oreo cookies in a food processor, or you can place them in a Ziploc bag and bash them with a rolling pin. You will be using both the filling as well as the wafers, so you can crush the entire cookie together.
STEP TWO: Mix the crushed Oreo cookies with the melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate. It helps to use the bottom of a glass cup for this.
STEP THREE: Place the crust in the fridge to give it time to set while you make the filling.
STEP FOUR: In a large bowl, beat together the cream cheese and powdered sugar until soft. Fold in the whipped topping, followed by the chopped Oreo cookies. I like to leave some of the Oreo pieces a bit bigger, but also include the tiny crumbs!.
STEP FIVE: Remove the pie crust from the fridge and spoon the filling into the pie crust. Smooth the top. place the entire pie in the fridge to chill for at least an hour before serving.
hOW TO serve:
When serving my Oreo cream pie, I like to add a little bit of extra whipped topping to each piece and then garnish it with an Oreo that’s been cut in half. It not only looks really great, but it’s the perfect extra topping for each piece of the pie.
If you are a chocolate lover, you can also consider drizzling a small amount of chocolate sauce over the top of each piece. Keep it light as to not overpower the pie, but it adds a nice garnish and taste.
Storing this recipe
You should always store your Oreo cream pie in the refrigerator. The cream cheese and whipped topping base of the filling need to be refrigerated to hold.
If you are using a pre-made pie crust, they usually come with a plastic lid you can put over top. Just pop that on and put it in the fridge! If not, you can use plastic wrap to cover your pie and put it in the fridge.
There is just something about Oreos that I can’t resist. I love cookies ‘n cream everything and I have to refrain from actually buying Oreos, for risk of eating the entire package myself. This Oreo pie is one of my all-time favorite sweet treats, as anything with Oreos tends to be. I can’t wait to see if it becomes one of your favorites, too.
More Recipes you’ll love
- Easy Apple Pie
- Strawberry Cream Cheese Pie
- Chocolate Peanut Butter Lasagna
- Lemon Lush
- Butterscotch Haystacks
No Bake Oreo Pie
Ingredients
For the Oreo crust:
- 25 Oreo cookies the wafers and fillings
- 5 tbsp unsalted butter melted
For the Oreo pie filling:
- 8 oz cream cheese
- 3/4 cup powdered sugar
- 2 cups whipped topping thawed
- 10 Oreo cookies chopped
Instructions
For the Oreo crust:
- Crush the Oreo cookies in a food processor. Or place them in a Ziploc bag and bash with a rolling pin.
- Mix the crushed cookies with melted butter.
- Press into the bottom and up the sides of a 9-inch pie plate. I like to use the bottom of a glass cup for this.
- Place in the fridge as you make the filling.
For the Oreo pie filling:
- In a large bowl beat the cream cheese and powdered sugar together until soft.
- Fold in the whipped topping, followed by the chopped Oreo cookies.
- Spoon the filling into the pie crust then smooth the top.
- Place in the fridge to chill for at least an hour before serving.
Just found this recipe and am adding it to our Thanksgiving dessert table! Can’t wait t try!