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Oreo Pie

Name: Oreo Pie
Prep time: 20 min
Total time: 4 h 20 min
Yield: 8 serving(s)
Ingredients: 1 (19.1-oz.) package chocolate sandwich cookies, such as Oreos (family size), divided; 5 tbsp. salted butter, melted; 1 c. heavy whipping cream; 8 oz. cream cheese, room temperature; 1/4 c. sour cream, room temperature; 3/4 c. powdered sugar; 1 tsp. vanilla extract; Whipped cream, for serving

There's no baking required to this cookies and cream treat.

By Erin MerharUpdated: Oct 25, 2023

4.3

8 Ratings

Jump to recipe

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

4 hrs 20 mins

Caitlin Bensel

Oreo pie is one of those no-bake desserts that's perfect for any season or occasion. It's chocolaty creaminess works just as well for a summer cookout as it does for a delicious Thanksgiving dessert! The thick, slightly tangy filling is reminiscent of cheesecake recipe, but this crowd-pleasing pie is so much easier to make. Not only can it be made a day ahead, there's no baking required!

What is Oreo pie made of?

Oreo pie starts with a chocolate-cookie crumb pie crust made of Oreos, of course! Process the cookies into crumbs, before adding melted, salted butter for a salty-sweet mix. Press this crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. This crust could be baked, but for this no-bake Oreo pie recipe—the crust is placed in the freezer to set. The filling is a mixture of whipped cream cheese, heavy cream, sour cream, powdered sugar and crushed Oreo cookies.

What is considered a deep-dish pie plate?

While regular pie plates typically have a depth of 1 1/2 inches, deep-dish pie plates are 2 to 2 1/2 inches deep. Not sure which you have? Pull out a ruler and measure! Deep-dish pie plates allow for a taller pie full of more of that glorious fluffy filling, so make sure you're using one here.

Can you use a store-bought Oreo pie crust for Oreo pie?

Since this Oreo dessert uses a deep-dish pie plate and most pre-assembled cookie crusts are made in regular pie pans, it's best to make your own here. Otherwise, you'll have a shorter pie and leftover filling. Leftover filling, of course, isn't the worst problem to have—spoon any extra into ramekins and top with Oreo crumbs for a few miniature desserts.

Why add sour cream to Oreo pie?

Like any good cheesecake recipe, sour cream adds a pleasant tanginess and smoothness to this filling. It helps to balance the sweetness of the cookies with its slight tartness.

How many Oreos make 2 cups of crumbs?

It takes 25 regular Oreo cookies, to make 2 cups of Oreo cookie crumbs. Process them finely in a food processor. Double-stuffed or holiday flavors of Oreo cookies have a different filling ratio, so it's best to use just regular Oreo cookies for this recipe. We found that using a family-sized package (19.1 oz.) was the perfect amount of Oreo cookies to make a thick, chocolaty crust, as well as pack the filling with cookies and also decorate this pie.

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Ingredients

1 (19.1-oz.) package chocolate sandwich cookies, such as Oreos (family size), divided
5 Tbsp. salted butter, melted
1 cup heavy whipping cream
8 oz. cream cheese, room temperature
1/4 cup sour cream, room temperature
3/4 cup powdered sugar
1 tsp. vanilla extract
Whipped cream, for serving

Directions

1. Step 1Place 25 cookies in the bowl of a large food processor. Process until finely crushed, about 1 minute. Add the melted butter and pulse to combine. Press the Oreo mixture firmly into the bottom and up the sides of a buttered deep-dish, 9-inch pie plate. Place in the freezer while you make the filling (at least 15 minutes).
2. Step 2In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, 1 to 2 minutes. Transfer the mixture to a large bowl and set aside.
3. Step 3In the same bowl used to beat the cream (no need to wipe it clean), combine the cream cheese, sour cream, powdered sugar, and vanilla. Using the paddle attachment, beat on medium-high speed until light, fluffy, and smooth, about 1 minute, scraping the sides and bottom of the bowl as needed. Transfer the mixture to the bowl with the whipped cream and fold to combine.
4. Step 4Reserve 8 of the remaining cookies and place the remaining 9 cookies in a zip-top plastic bag. Tap the bag with a rolling pin to lightly crush the cookies. Add to the cream cheese mixture and fold to combine.
5. Step 5Transfer the mixture to the chilled pie crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
6. Step 6Just before serving, press 8 cookies flat into the top of the pie. Slice and serve with dollops of whipped cream and a sprinkle of any extra cookie crumbs.