This Oreo pie features an Oreo crust with a smooth and creamy Oreo filling. It’s incredibly rich, delicious, and easy to make!
So naturally I thought it would be perfect to share this simple Oreo pie recipe too! It’s adapted from my no-bake Oreo cheesecake recipe, but scaled down and adjusted to fit a regular pie dish.
If you’re looking for a simple recipe that will wow your guests this Thanksgiving, this is one recipe you need to try!
Ingredient Notes & Substitutions
- Oreos: The most important ingredient in this recipe! You will need at least 34 Oreos, plus some extra for topping or decorating. I prefer to buy a family size package, that way I have plenty to make this pie. Either regular or Double Stuf Oreos will work.
- Butter: As with most of my recipes, I prefer to use unsalted butter. It would be fine to use salted butter for the crust if that’s all that you have on hand though.
- Cream Cheese: This helps to create a stable filling that’s easy to slice. Make sure that you stick with brick-style cream cheese and avoid using spreadable or whipped cream cheese.
- Powdered Sugar: When it comes to no-bake fillings, I prefer powdered sugar because it sweetens and thickens the filling.
- Heavy Whipping Cream: Make sure to use a heavy cream that’s at least 36% fat so that it thickens and whips up properly.
- Vanilla Extract: I highly recommend sticking with pure vanilla extract.
How To Make An Oreo Pie
Make The Pie Crust
- Mix together the crust: Add the Oreos to a food processor and process until you have fine crumbs. If you don’t have a blender or food processor, then a rolling pin and plastic bag work just fine! Scoop those crumbs into a mixing bowl and stir in some melted butter.
- Press the crust into the pan: Scoop the mixture into a 9-inch pie plate and use the bottom of a measuring cup to help firmly press it in the bottom and up around the sides of the dish.
- Bake: This step is technically optional, so if you want to make this recipe completely no-bake then you can skip it. However, baking the crust for about 10 minutes will make it sturdier and much easier to slice.
Note: For more details on how to make the pie crust, feel free to refer to my Oreo pie crust recipe. I promise, it’s easier than you think!
Make The Filling & Assemble
- Mix the cream cheese, powdered sugar, and vanilla together: You can use either a stand mixer fitted with the paddle attachment, or a large mixing bowl and a handheld mixer for this step. Make sure to stop as needed and scrape down the sides of the bowl.
- Beat the heavy cream to stiff peaks: Pour the heavy whipping cream in a separate mixing bowl. Mix the heavy cream until it reaches a stiff peak consistency, in other words, the peaks of the whipped cream stand straight up when you lift the beaters out of the bowl.
- Fold in the whipped cream and Oreos: Add half of the whipped cream to the cream cheese mixture and gently fold it in, then fold in the remaining whipped cream. You can also mix the whipped cream in on low speed with your mixer until just combined, just make sure not to over mix it. Then, gently fold in the chopped Oreos.
- Add the filling to the pie crust and chill: Scoop the filling into the cooled pie crust and smooth it out. Cover the pie with plastic wrap and let it chill in the fridge for at least 6 hours (overnight is even better).
- Decorate: I love to pipe some swirls of whipped cream around the edges and add some mini or chopped Oreos on top.
While this Oreo pie recipe is really fantastic as is, there are some simple ways that you can really change it up! Here are a few ideas:
- Add a layer of ganache on top: I recommend using the 1:1 ratio in my post on how to make chocolate ganache.
- Make mini pies: Line a muffin pan with cupcake liners, press the crust into the pan, and pipe or spoon the filling on top.
- Use a different type of Oreo: Any kind of Oreo will work just fine here! Some other flavors that would be really delicious – golden, carrot cake, mint, or peanut butter Oreos.
- Make it gluten-free: Swap out the regular Oreos for gluten-free Oreos instead. All of the other ingredients should naturally be gluten-free, but make sure to double check just in case!
- Let the pie crust cool completely before adding the filling. If the crust is still too warm, the filling may not set up properly.
- Make sure your cream cheese is softened to room temperature. This will ensure that the filling is smooth and creamy!
- Don’t over mix the whipped cream. You only want to fold in the whipped cream until just combined. Over mixing can cause the whipped cream to deflate and the filling won’t set up.
- Don’t remove the cream filling from the Oreos! You will be using the whole Oreo for the crust and filling.
- 24 Oreos
- 4 tablespoons unsalted butter melted (60 grams)
No-Bake Oreo Pie Filling
- 8 ounces brick-style cream cheese softened (226 grams)
- ⅔ cup powdered sugar (80 grams)
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream (240 ml)
- 10 Oreos chopped
- Homemade whipped cream
- Mini or regular Oreos chopped
- To make the Oreo crust: Preheat the oven to 350°F (180°C).
- Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and mix until well combined.
- Scoop the mixture into a 9-inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish. If needed, use the bottom of a measuring cup to help pack the crust into the pie dish.
- Bake for 10 minutes. Remove from the oven and set aside to cool completely.
- To make the Oreo pie filling: Using a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until well combined, stopping to scrape down the sides of the bowl as needed. Set aside.
- Pour the heavy whipping cream in a separate mixing bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form.
- Add half of the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined, then fold in the remaining whipped cream. Gently fold in the chopped Oreos.
- Scoop the filling into the cooled pie crust crust and carefully spread it around into one even layer.
- Cover with plastic wrap and transfer to the fridge to chill for at least 6 hours or overnight.
- If desired, pipe whipped cream around the edges and top with the Oreos right before serving.