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Oreo Pie

Cookies & Cream Pie

This Oreo pie recipe combines a buttery crushed-cookie crust with a thick cream cheese and whipped cream filling loaded with chopped Oreos. You can bake the crust for stability or prepare a no bake cookies and cream pie with Oreos when you want an easy chilled dessert. The result gives you a reliable Oreo cream cheese pie for potlucks, holidays, and late-night cravings without complicated pastry work.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours 40 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 22 regular Oreo cookies (not Double-Stuf)
  • 5 Tablespoons (71g) unsalted butter melted
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 8 ounces (226g) full-fat brick cream cheese softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 12 whole Oreos chopped (about 1.5 cups, or 135g)
  • optional for topping: homemade whipped cream

Equipment

  • Food processor
  • Hand mixer
  • 9-inch pie dish
  • Rubber spatula

Method
 

  1. Preheat to 350°F (177°C).
  2. In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an un-greased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed. Bake for 10 minutes. Allow to cool as you prepare the filling.
  3. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
    Add the confectioners’ sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  4. Using your mixer on low speed or a silicone spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  5. Spread filling into cooled crust. Use an offset spatula to smooth down the top.
  6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen, though.
  7. Feel free to garnish the pie with whipped cream. I used Ateco 849 piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  8. Cover and store leftover pie in the refrigerator or freezer for up to 5 days.

Recipe Notes

Make Ahead & Freezing:
Make the pie up to 2 days ahead and refrigerate. The crust can also be baked 1–2 days ahead, cooled, covered, and refrigerated before adding the filling. For longer storage, cover and freeze the pie for up to 3 months. Thaw for 1–2 hours in the refrigerator or at room temperature before slicing, or enjoy it slightly frozen.
Oreos:
Use 22 regular Oreos for the crust and 12 for the filling. A standard 14.3-ounce package usually contains about 36 cookies, leaving extras for additional chopped Oreos or decoration. Regular, peanut butter, or mint Oreos work well. Avoid Double Stuf.