Calling all serious Oreo fans! Oreo Pie is the ultimate dreamy way to enjoy your favorite cookie-pie style. It starts with a homemade Oreo crust, topped with a sweet, airy layer of creamy Oreo filling packed with just the right amount of Oreo flavor. And if you need even more Oreo goodness, top it off with extra Oreo pieces for a final dessert.
While we're on the subject of the Oreo crust, you can change it up and try it with us Traditional pie crust or Graham Cracker Crust instead of
Why our recipe?
- Homemade Oreo Crust using just 2 ingredients.
- Heavy cream is used instead of cool whip for the best flavor!
- Experiment with different flavors of Oreos for some extra fun pie creations.
This pie is perfect for any occasion—whether it's a birthday, the holidays, or you're just craving an Oreo-filled treat. With its easy, no-bake filling, you can whip it up. Come to the dark side—we have Oreo Pie!
Material notes
- Oreos: You will need a total of 36 Oreos for both the pie crust and the filling. No need to remove the cream filling – just crumble the entire cookie. You can use any flavor of Oreo you like.
- Butter: Unsalted or salted butter is fine. Just make sure the butter is completely melted before adding in the crushed Oreos.
- Cream Cheese: We use regular but you can also use light or low fat.
- Powdered Sugar: It makes the Oreo filling sweet without being cloying.
- Heavy Cream: Both heavy whipping cream and heavy cream will work because they have the right fat content for whipping.
Top ideas
Chocolate or Caramel Drizzle: Drizzle caramel sauce or chocolate sauce on top. You can also use melted chocolate for a little extra sweetness!
Chopped Nuts: Chopped peanuts, almonds or walnuts add well and give the pie some crunch.
Chopped Pretzels: If you want a non-nut crunch, chopped pretzels are a great option!
Peanut Butter: Drizzle some melted peanut butter on top for a rich, nutty-chocolate flavor combo.
Sprinkle: Add some festivity or color with some fun sprinkles.
Storage instructions
Keep in fridge Leftover pie in a covered container for 2-3 days.
to coagulate, Wrap the pie tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Store in the refrigerator for up to 3 months. To thaw, simply transfer the pie to the refrigerator and let it thaw overnight, or at room temperature for 1 hour.
