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This no-bake Oreo pie is an easy recipe that will put a smile on everyone’s face! An Oreo cookie crust is paired with a cookies-and-cream filling for a cool, creamy, decadent pie.
If you grew up thinking that classic pecan pie and fruit pies were your only pie options, think again.
Don’t get me wrong; I love a slice of homemade cherry pie or apple crumb pie, but during the summer I really love cool and creamy pies.
I’m talking about pie recipes like no-bake s’mores pie, lemon icebox pie, or rich peanut butter pie. These pies require very little to no baking and are served chilled, so they are both a satisfying sweet treat and cool you down on a hot summer day.
This Oreo pie is my new favorite no-bake pie. It’s a dream for anyone who loves cookies and cream ice cream and wants those same flavors in pie form!
What is Oreo pie?
This Oreo pie is a combination of a chocolate Oreo crust with a creamy filling that is packed with chopped Oreo cookies. The pie is finished with whipped cream and more cookies for a pretty (and delicious) garnish.
The filling for the pie is similar to the filling for my no-bake Oreo cheesecake, but with the addition of chopped Oreos.
The pie is sweet, creamy, a little bit tangy from the cream cheese, and the perfect refreshing dessert to enjoy all summer long.
How to make this Oreo pie
Oreo pie is an easy recipe to keep up your sleeve anytime you need a simple but satisfying dessert to serve to guests or take to a party.
Ingredients you’ll need
In addition to being easy to make, the ingredients list for this recipe is pretty short. You’ll need:
- 45 Oreo cookies (divided use)
- 6 tablespoons melted unsalted butter
- 8 ounces room-temperature cream cheese
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 8 ounces thawed Cool Whip
I used a family-size pack of Oreos for this recipe, which gave me plenty of cookies for both the crust and the filling. You’ll want to crush 30 of the cookies for the crust and coarsely chop the remaining 15 for the filling.
Save some of the leftover cookies to garnish the pie before serving.
Make sure your cream cheese is at room temperature before making the filling. I have some tips for softening cream cheese quickly if you forgot to set it out ahead of time.
If you run out of powdered sugar in the middle of making this pie, make a quick powdered sugar substitute and save yourself a trip to the grocery store.
Making this pie
Start by making the crust for your Oreo pie. Combine the crushed cookies and melted butter in a bowl until well combined.
Press the crumbs into the bottom and up the sides of an ungreased 9-inch pie plate. Pop the pie pan into the freezer for 20 minutes to set the crust.
While the crust is chilling, use a mixer to beat the cream cheese, powdered sugar, and vanilla on medium speed for 3 minutes. Switch to a spatula and fold in the whipped topping until well combined.
Now fold in the chopped Oreos and spread the filling into the prepared crust.
Cover and refrigerate the pie for at least 3 hours before serving.
If you’d like, garnish the pie with more whipped topping or homemade whipped cream and extra Oreo cookies before serving.
Storage tips
This Oreo pie can be kept covered in the refrigerator for up to 3 days. I recommend waiting to garnish it until just before serving.
You can also freeze it if you like. Cover the pie tightly with a layer of plastic wrap followed by heavy-duty foil. Freeze the pie for up to 2 months.
Let the frozen pie thaw in the refrigerator overnight before serving or serve it right from the freezer for an extra-refreshing treat.
FAQs
If you don’t want to use Cool Whip in this recipe, I recommend using stabilized whipped cream instead.
Even though regular whipped cream will work, it doesn’t hold up as well over time as whipped topping or stabilized whipped cream.
Here is my favorite trick for getting super clean slices of desserts like this Oreo pie or frozen cheesecake:
Dip a large chef’s knife in very hot water or run it under very hot water for a few seconds. Immediately wipe it dry with a clean towel. The knife will be warm enough to cleanly slice through the cold pie!
Dip the knife back in the hot water for each slice, wiping it dry each time.
Nope! Simply pop the whole cookies in a zip-top bag and use a rolling pin to crush them. Or you can use a mini food processor to finely crush them. Your choice!
Oreo Pie
Ingredients
For the crust
- 30 Oreo cookies crushed
- 6 tablespoons unsalted butter melted
For the filling
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- 1 ½ teaspoons pure vanilla extract
- 8 ounces frozen whipped topping Cool Whip or Truwhip, thawed
- 15 Oreos coarsely chopped
For topping
- Additional whipped topping and Oreos if desired
Instructions
- In a medium bowl, combine the crushed Oreos and melted butter until thoroughly combined. Press the crumbs into the bottom and up the sides of an ungreased 9-inch pie plate. Place the pan into the freezer for 20 minutes to set.
- In a large bowl with an electric mixer on medium speed, beat cream cheese, powdered sugar and vanilla for 3 minutes. Use a rubber spatula to fold in the whipped topping until thoroughly combined. Gently fold in the chopped Oreos. Evenly spread the mixture into the prepared pan. Cover and refrigerate for at least 3 hours before serving.
- If desired, top with additional whipped topping and Oreos.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves this cookies and cream Oreo pie. Super easy to make. I wouldn’t change a thing.
I love hearing that, Nancy. Thanks for stopping by and sharing!