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Oreo Pie Recipe

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A no‑bake, creamy, rich Oreo pie with a chocolate cookie crust and smooth filling—perfect for dessert lovers.

Ingredients

Scale
  • 24 Oreo cookies (about 1¼ cups cookie crumbs)
  • 5 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream, cold
  • 1 tsp pure vanilla extract
  • 8–10 Oreo cookies, chopped (for filling)
  • Extra Oreo cookies, halved or crushed (for garnish)

Instructions

  1. Line a 9‑inch pie dish with parchment paper and set aside.
  2. Separate 24 Oreos and crush halves in a food processor until fine crumbs; reserve the cream centres for another use.
  3. Mix crumbs with melted butter until evenly moistened. Press firmly into bottom and up the sides of the prepared pie dish. Chill in fridge for 15 minutes.
  4. In a bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until fully combined.
  5. In a separate bowl, whip heavy cream to stiff peaks.
  6. Fold whipped cream into cream‑cheese mixture gently until no streaks remain.
  7. Stir in the chopped Oreos for crunch and flavour.
  8. Pour filling into chilled crust, smoothing the top with a spatula.
  9. Refrigerate for at least 4 hours or overnight to set firmly.
  10. Before serving, garnish with halved or crushed Oreos around the edge.

Notes

  • Ensure cream cheese is at room temperature for smooth mixing.
  • Chill time is essential for firm slicing—overnight chilling is best.
  • Leftovers keep well in the fridge, covered, up to 3 days.
  • For variation, swirl in chocolate sauce or melted white chocolate before chilling.

Nutrition

Find it online: https://ukfinda.com/oreo-pie-recipe/