Make this simple, creamy, and dreamy Oreo pie with a crunchy crust. This no-bake recipe requires few ingredients and is perfect for any gathering.
Author:Noah Maxwell
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:8 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups Oreo cookie crumbs (about 25 cookies)
1/4 cup unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream, cold
1 cup crushed Oreo cookies (for mixing in)
1/2 cup whipped topping (like Cool Whip), thawed (optional, for topping)
Extra Oreo cookie crumbs for garnish
Instructions
Prepare the crust: Mix the 1 1/2 cups of Oreo cookie crumbs with the melted butter until fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
Make the cream cheese base: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
Whip the cream: In a separate, chilled bowl, beat the cold heavy whipping cream until stiff peaks form.
Combine fillings: Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
Fold in cookies: Gently fold in the 1 cup of crushed Oreo cookies.
Assemble the pie: Spoon the filling evenly into the chilled Oreo crust. Smooth the top with a spatula.
Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
Garnish and serve: Before serving, top the pie with whipped topping (if using) and sprinkle with extra Oreo cookie crumbs. Slice and serve cold.
Notes
For an even richer flavor, use all cream cheese and skip the whipped topping.
If you do not have a food processor, place cookies in a zip-top bag and crush them with a rolling pin.
This pie sets best when chilled for 6 hours or overnight.