No Bake Oreo Pie
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This easy No Bake Oreo Pie is light, fluffy and made from just 7 simple ingredients. It’s perfect for birthdays, Thanksgiving or any occasion!
This No Bake Oreo Pie is such a fun and easy recipe to make when it’s too hot to turn on the oven or whenever you need a show stopping dessert! It’s light, fluffy, full of chopped Oreos and set in a homemade Oreo crust. Plus it’s super easy to make and comes together in 20 minutes with just 7 simple ingredients!
Looking for more Oreo dessert recipe? Try my Oreo Kiss Cookies Oreo Muffins, Baked Oreo Donuts or Oreo Cinnamon Rolls!
Ingredient Breakdown
Heavy cream – gets whipped to stiff peaks to make the Oreo pie filling light and fluffy.
Cream cheese – adds flavor and structure to the pie filling.
Confectioners’ sugar – sweetens the pie filling.
Vanilla extract and salt – enhances flavor.
Oreos – used in the pie crust and filling to give this pie its Oreo flavor!
Butter – melted and combined with Oreo crumbs to make the Oreo pie crust.
How To Make No Bake Oreo Pie
1. Make the Oreo Crust: place all of the Oreos in a food processor or blender then grind into fine crumbs.
2. Mix in the melted butter until completely combined.
3. Firmly press Oreo mixture into a 9-inch pie pan then transfer to the fridge while you prepare the filling. You can also bake the crust at 350°F for 8 minutes then let cool completely on a wire rack (this is what I prefer to do).
4. Make the No Bake Oreo Filling: place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
5. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar, and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy. Transfer to the fridge.
6. Use a hand mixer or a stand mixer fitted with the paddle attachment to mix the cream cheese, confectioners’ sugar, vanilla extract and salt until smooth.
7. Gently fold the whipped cream into the cream cheese mixture until combined then fold in the chopped Oreos.
8. Spread the filling into the Oreo crust then place in the fridge to chill for at least 6 hours or overnight.
9. Make the Whipped Cream Topping: place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
10. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar, and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy.
11. Use a piping bag fitted with the Wilton 1M tip to pipe 8 swirls on top of the pie. Place half of an Oreo on top of each whipped cream swirl. Store No Bake Oreo Pie covered for up to 4 days in the fridge.
Pro Tips For No Bake Oreo Pie
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Use regular Oreos in the pie crust and filling! The addition or removal of Oreo filling from using Double Stuff, Mega Stuff, Thins, etc. can throw off the texture of the pie crust and filling. You can use other flavor Oreos as long as they contain the same amount of Oreo filling as regular Oreos.
Frequently Asked Questions
Can This Oreo Pie Be Frozen?
Yes! This pie can be frozen for up to 2 months wrapped tightly in plastic wrap. Thaw in the fridge overnight.
Can This Oreo Pie Be Made Gluten Free?
Yes! To make this pie gluten free, simply swap out Oreos for Gluten Free Oreos. The rest of the ingredients in this recipe are already gluten free.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
No Bake Oreo Pie
Equipment
- 9 inch pie pan
- Food processor or blender
- Stand mixer or hand mixer
Ingredients
Oreo Pie Crust
- 22 Oreos
- 56 g (4 tbsp) melted butter
No Bake Oreo Filling
- 240 g (1 cup) heavy cream
- 8 oz cream cheese, softened
- 80 g (2/3 cup) confectioners' sugar
- 1 tsp vanilla extract
- â…› tsp salt
- 14 Oreos, chopped
Whipped Cream Topping
- 160 g (2/3 cup) heavy cream
- 30 g (1/4 cup) confectioners' sugar
- ÂĽ tsp vanilla extract
- 4 Oreos for topping, cut in half
Instructions
Oreo Pie Crust
- Place all of the Oreos in a food processor or blender then grind into fine crumbs.
- Mix in the melted butter until completely combined.
- Firmly press Oreo mixture into a 9-inch pie pan then transfer to the fridge while you prepare the filling. You can also bake the crust at 350°F for 8 minutes then let cool completely on a wire rack (this is what I prefer to do).
No Bake Oreo Filling
- Place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
- Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar, and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy. Transfer to the fridge.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to mix the cream cheese, confectioners’ sugar, vanilla extract and salt until smooth.
- Gently fold the whipped cream into the cream cheese mixture until combined then fold in the chopped Oreos.
- Spread the filling into the Oreo crust then place in the fridge to chill for at least 6 hours or overnight.
Whipped Cream Topping
- Place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
- Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar, and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy.
- Use a piping bag fitted with the Wilton 1M tip to pipe 8 swirls on top of the pie. Place half of an Oreo on top of each whipped cream swirl.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Store No Bake Oreo Pie covered for up to 4 days in the fridge.
- Nutrition: the provided nutritional information is an estimate for the entire pie. Please read my Nutrition Disclaimer for more information.
Tastes just like Cookies and Cream Icecream!!