Description
This no-bake Oreo Pie features a crunchy chocolate cookie crust filled with a fluffy cream cheese mixture loaded with chopped Oreos. It is an easy make-ahead dessert with rich cookies-and-cream flavor.
Ingredients
24 Oreos (275g)
¼ cup unsalted butter, melted (56g)
1 cup heavy whipping cream (240mL)
1 (8-ounce/226g) block cream cheese, at room temperature
¾ cup confectioners’ sugar (90g)
1½ teaspoons vanilla extract
20 Oreos, chopped (230g), plus additional Oreos for garnish
Whipped cream, for serving
Cooking spray, for preparing the pie pan
Instructions
- Lightly coat a 9-inch pie pan with cooking spray.
- Place 24 Oreos in a food processor and pulse for 30 to 45 seconds, or until finely crushed.
- Transfer the Oreo crumbs to a medium bowl and stir in the melted butter until evenly moistened.
- Firmly press the crumb mixture across the bottom and up the sides of the prepared pie pan. Freeze for at least 30 minutes while preparing the filling.
- Pour the heavy whipping cream into a large bowl and beat with an electric mixer on medium-high speed for about 2 minutes, until stiff peaks form.
- In a separate large bowl, beat the room-temperature cream cheese for about 2 minutes, until smooth and fluffy.
- Add the confectioners’ sugar and vanilla extract to the cream cheese and beat until smooth and fully combined.
- Gently fold the whipped cream into the cream cheese mixture until uniform and no visible streaks remain.
- Fold in the chopped Oreos until evenly distributed throughout the filling.
- Spoon the filling into the chilled Oreo crust and spread it into an even layer.
- Loosely cover and refrigerate for at least 6 hours, or until the filling is firm and fully set.
- Before serving, garnish with whipped cream and additional chopped or whole Oreos. Slice and serve cold.
Notes
The crust can be prepared ahead and kept frozen for up to 3 days.
The assembled pie can be refrigerated for up to 2 days before serving and leftovers keep well covered in the refrigerator for about 3 to 4 days.
For the firmest filling, whip the heavy cream to stiff peaks and chill the assembled pie for the full 6 hours.
For an extra chocolate variation, add melted and cooled semisweet chocolate to the cream cheese mixture.
For a peanut butter variation, beat creamy peanut butter into the cream cheese mixture and reduce the confectioners’ sugar slightly if desired.
Mint Oreos or Golden Oreos can be substituted for classic Oreos for different flavor variations.
For mini pies, divide the crust and filling among individual dessert cups or small pie dishes.
The pie can be frozen whole or in individual slices. Freeze without the final whipped cream and Oreo garnish, then thaw in the refrigerator before serving.
If a food processor is unavailable, crush the Oreos in a sturdy resealable bag with a rolling pin.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540 kcal
- Sugar: 36 g
- Sodium: 330 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
