If you’re looking for an easy, no-bake dessert, you need to try this no-bake oreo pie. It’s chocolatey, creamy and so satisfying.
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Oreo Recipes
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How to Make No-Bake Oreo Pie
- Make the Crust. Crush the Oreos into fine crumbs and mix them with the melted butter until it looks like wet sand. Press the mixture firmly into the bottom and up the sides of an 8-inch pie dish. Chill the crust in the fridge while you prepare the filling.
- Make the Filling. In a cold bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese, sugar, and vanilla together until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, then stir in the chopped Oreos until everything’s well mixed.
- Assemble and Chill. Spoon the filling into the chilled crust and spread it out evenly. Smooth the top with a spatula, then refrigerate for at least 4 hours, or until the pie is firm and set. Add some extra whipped cream or crushed Oreos on top before serving if you like.
No-Bake Oreo Pie Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: I usually make this pie a day or two before I need it. Once it’s set, I cover it and keep it chilled in the fridge. Right before serving, I’ll add some whipped cream and a few extra crushed Oreos on top. It’s an easy dessert to have ready when you’ve got company coming.
To Store: I keep the pie covered in the fridge, and it stays good for a few days. It tastes best cold, straight from the refrigerator. Honestly, it somehow gets even creamier after sitting overnight.
To Freeze: If I make an extra pie, I freeze it before adding any toppings. I wrap it in plastic wrap first, then foil to keep it fresh. Thaw it in the fridge overnight when ready to east.
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Ingredients
For the pie crust:
- 24 Oreo cookies
- 5 tbsp unsalted butter, melted
For the filling:
- 1 cup cold heavy cream
- 1 cup 8 oz cream cheese, softened to room temperature
- 3/4 cup confectioners’ sugar
- 1 tsp vanilla extract
- 12 whole Oreos, chopped
Instructions
- To make the crust, place 24 Oreo cookies in a food processor and pulse into fine crumbs.
- Stir in 5 tbsp melted unsalted butter until evenly moistened.
- Press firmly into the bottom and sides of an 8-inch pie dish.
- Chill in the refrigerator while preparing the filling.
- To make the filling, in a cold bowl, whip 1 cup heavy cream until stiff peaks form.
- In another bowl, beat 1 cup softened cream cheese with 3/4 cup confectioners’ sugar and 1 tsp vanilla until smooth.
- Fold the whipped cream into the cream cheese mixture until combined.
- Stir in 12 chopped Oreos.
- Spread filling evenly into the chilled crust.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until set.
- Decorate as you wish, just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
