No Bake Oreo Pie – Recipe Girl®
This No Bake Oreo Pie recipe begins with an Oreo crust and has a creamy, delicious, sweet cookies and cream filling. It’s topped with plenty of real whipped cream and Oreo cookies.
Definitely one of my all time favorite desserts, this is such an easy pie to make because it’s no-bake and there is no oven required at all. You only need 7 simple ingredients, and Cool Whip is not one of them. My version of a no bake Oreo pie uses real whipped cream instead of the fake stuff. It’s so much more delicious!
If you are a fan of cookies and cream desserts, then you’ll love my recipes for cookies ‘n cream ice cream, cookies and cream frosting, cookies and cream cookies and cookies and cream cheesecake bars. I’m obviously a little drawn to the Oreo desserts! One of my favorites is to make the classic Oreo Truffles with the mint Oreos!
Ingredients Needed for Cookies and Cream Pie:
- Oreo Cookies: Buy a family-size package of Oreo cookies. That will be enough for making this Oreo pie, and then you’ll have some extras for snacking! You can buy the Oreos with the regular filling or you can get the ones with the double stuff filling.
- Butter: Use unsalted butter. Since the butter is used for the crust, you don’t want your Oreo crust to taste salty.
- Whipping Cream: Make sure you use HEAVY whipping cream. That’s the type of cream that will whip up to a thick texture and is going to make the filling super creamy and delicious. Don’t use Cool Whip.
- Cream Cheese: The cream cheese in the filling makes it taste like a cheesecake filling! Use full-fat cream cheese. Make sure it’s at room temperature before mixing. Just take it out of the fridge for 30 minutes to one hour before using.
- Plain Greek Yogurt: This is added to the filling too. You can also use sour cream.
- Powdered Sugar: It will sweeten the filling and help to stabilize the whipped cream.
- Vanilla Extract: Splurge and use pure vanilla extract. It will make a difference in the flavor!
How to make a No Bake Oreo Pie:
In a food processor, you’ll process 24 Oreos into fine crumbs. Then you’ll drizzle in the melted butter. If you don’t have a food processor, just add the Oreos to a large freezer zip baggie and smash the heck out of them until they turn into fine crumbs. Then combine them with the butter. Add the Oreo mixture to a pie plate and press it into the pie plate with the bottom of a glass. Then you can move the Oreo pie crust to the freezer while you make the filling.
The next step is whipping the heavy cream with an electric mixer. You want to whip it to stiff peaks so it’s nice and thick.
In a separate bowl, use the electric mixer to combine the cream cheese, powdered sugar and vanilla. Crush 9 Oreo cookies, and stir them into the filling. Then fold in the whipped cream. That’s the fabulous filling for this Oreo Pie. Add it to the Oreo crust, and smooth the top. Refrigerate.
When ready to serve, use an electric mixer to whip the rest of the heavy whipping cream to stiff peaks. Transfer the whipped cream to a piping bag with a piping tip, and pipe the whipped cream decoratively around the edge of the pie. If you don’t have a piping bag, it’s ok to just spread the whipped cream on top of the pie. Place whole Oreos on top to decorate. Alternatively, you can crumble them on top of the pie.
Recipe Tips
- You can certainly use a store-bought Oreo crust, but making it homemade is super easy to do, and it will taste so much better.
- No need to remove the cream filling from the Oreos for any part of this recipe.
- Use any flavor of Oreos to make this no bake Oreo pie. Try Golden Oreos or Mint Oreos!
- Use gluten free Oreos to make a gluten free Oreo pie.
- Drizzle hot fudge on top for an extra chocolatey twist!
- When cutting slices, dip your cutting knife into hot water and wipe with a paper towel between slicing to get nice, clean slices.
- Refrigerate any leftovers for up to 5 days.
- Make ahead instructions: You can make this pie ahead of time up to two days. Cover with plastic wrap and refrigerate until ready to add the garnishes. To freeze, wrap it well with plastic wrap and then wrap it in foil. Freeze for up to 3 months. Then you can defrost it in the refrigerator overnight and then add the garnishes on top.
How do you make an Oreo Pie with Cool Whip?
Make the Oreo crust as directed in my recipe. For the filling, use an electric mixer to combine 8 ounces of cream cheese, 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Mix until creamy. Then fold in the Cool Whip. That’s your filling. It’s really not that much easier to make than my recipe with real whipped cream. But you can certainly choose to make either filling.
What you will love about this recipe:
- It’s probably one of the easiest dessert recipes you’ll ever make.
- Even though it’s an easy dessert to make, it’s pretty impressive looking!
- If you are a fan of cream pies, you’ll definitely love this one. You might also like to try a couple more creamy pie recipes. My chocolate cream pie recipe is a great one, and so is my lemon sour cream pie.
PREPARE THE CRUST:
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Add the 24 OREO cookies to the bowl of a food processor. Process into fine crumbs. Then drizzle in the melted butter, and pulse until the crumbs combine with the butter. Press the crumb mixture into the bottom and sides of a deep-dish, 9-inch pie plate. Put it into the freezer while you prepare the filling.
PREPARE THE FILLING:
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Add the heavy cream to a large bowl. Use an electric mixer to beat the cream to stiff peaks (1 or 2 minutes). Set the whipped cream aside.
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In a separate bowl, use the electric mixer to combine the cream cheese, powdered sugar and vanilla until smooth and well-combined. Transfer the mixture to the bowl with the whipped cream, and use a rubber spatula to fold them together.
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Add 9 OREO cookies to a zip baggie, and use a rolling pin or meat mallet to smash the cookies into small pieces. Stir the crushed cookies into the filling mixture. Scrape the filling into the frozen crust, and smooth the top. Refrigerate.
ADD THE TOPPING:
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In a medium bowl, use an electric mixer to whip the heavy cream to stiff peaks. Add the whipped cream to a piping bag with a decorative tip, and pipe swirls along the edge of the pie (alternately, you can just spoon dollops of the whipped cream onto the pie). Place a whole OREO into each swirl of cream. Refrigerate until ready to serve.
Serving: 1slice, Calories: 566kcal, Carbohydrates: 29g, Protein: 6g, Fat: 49g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 142mg, Sodium: 240mg, Potassium: 147mg, Fiber: 0.2g, Sugar: 26g, Vitamin A: 1820IU, Vitamin C: 0.4mg, Calcium: 96mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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