Oreo Pie Recipe

After just one bite of our Oreo Pie, I’m sure you’ll agree that it’s pure cookies and cream bliss. It’s the perfect dessert for birthday parties, potlucks, or to treat yourself and your family to a deliciously decadent dessert.

It’s a cookie lover’s dream come true, featuring a buttery crust and a velvety filling packed with Oreos, topped with homemade whipped cream. And you guessed it, a whole Oreo cookie.

 

Oreo Pie might not have come from a dusty old cookbook, but it’s earned its spot as a modern classic. It’s simple to make, endlessly crowd-pleasing, and celebrates the most beloved and legendary cookie on the planet.

This is one of those desserts that looks fancy, but the hardest part is simply finding the willpower not to eat it straight from the bowl.

I’ve served this Oreo dessert at everything from casual dinners to special occasions, and there’s never a crumb left.

If you’re after more rich, crowd-pleasing pies that never make it past the first round of seconds, check out my Peanut Butter Pie and French Silk Pie. Both start with that rich, chocolatey Oreo base, then forge their own paths to dessert glory.

Ingredients for Oreo Pie

Gather the ingredients needed to make our Oreo Pie recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.

Can I Change Up the Recipe?

Sure! This recipe is already packed with flavor, but there’s always room to make it your own.

We made the filling with full-fat cream cheese and heavy whipping cream for that ultra-smooth, velvety texture, but you can use reduced-fat cream cheese and a store-bought whipped topping like Cool Whip if you’re looking to cut a corner or two.

If you don’t have Double Stuf Oreos, regular Oreos work just fine. For a little twist, try peanut butter Oreos in the filling, or swap the crust with a chocolate graham cracker base if you’re short on cookies.

For an extra pop of sweetness and texture, try folding in mini chocolate chips. You can use milk, dark, or white chocolate, or try a different flavor such as peanut butter, butterscotch, or mint.

How to Make an Oreo Pie

Preheat oven to 350 degrees F.

• Place the Oreo cookies in a food processor.
• Pulse until they become fine crumbs.
• Add the Oreo crumbs, granulated sugar, and melted butter to a large bowl.
• Mix until the texture resembles wet sand.
• Press the mixture into a 9-inch round pie dish.
• Place the pan on the center rack of the preheated oven and bake for 8-10 minutes until slightly puffed.
• Remove the pan from the oven and place it on a wire rack to cool completely.

• Chop 10 Oreos into very small pieces, set aside until needed.
• Put 8 Oreos into the bowl of a food processor and pulse until the cookies are as crushed as possible. Set aside until needed.
• Add the heavy cream, vanilla extract, and granulated sugar to the bowl of a stand mixer fitted with the whip attachment (or a large bowl and electric mixer).
• Whip on medium-low speed, gradually increasing the speed over 8-10 minutes until stiff peaks have been achieved. Refrigerate until needed.
  *Reserve 2 cups of whipped cream for the garnish.
• Add the cream cheese and unsalted butter to the bowl of a stand mixer fitted with the paddle attachment.
• Beat on high speed until smooth and creamy (about 2 minutes).

*Whipping the cream with this method will slowly add air into the whipped cream, allowing it to hold its shape for up to 5-7 days

• Add the whipped cream to the cream cheese mixture.
• Fold together until the filling is smooth.
• Fold the prepared Oreos into the filling.
• Mix to combine.
• Spoon the filling into the cooled pie crust and smooth the top with a rubber spatula.
• Use a piping bag to decorate the pie with the reserved whipped cream. Then, place the whole Oreos around the top of the pie, one per slice.

Chill for 4-6 hours before serving (overnight is best).

There’s something almost reverent about lifting that first slice: layers of silky cream filling and crunchy Oreo crust holding together like it was always meant to be.

This Oreo Pie is a great make-ahead dessert and stores well for up to 4-5 days. Cover the whole pie with plastic wrap and refrigerate to keep the creamy filling fresh and the crunchy Oreo cookie crust from going soft.

You can also freeze it. Wrap individual slices or the entire pie tightly in plastic wrap and place it in a freezer-safe container. Thaw overnight in the fridge for best results. Please note that the moisture content in homemade whipped cream may cause it to soften slightly once defrosted.

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