Oreo Pie
This super-easy quick cream Oreo Pie recipe comes together beautifully in just 15 minutes, then sets up in the fridge for an hour before serving. It's the perfect light and fluffy cookies and cream dessert for any occasion! Everyone always goes crazy over it, because it tastes so amazing, plus, who doesn't love Oreos included in dessert?
Course: Dessert
Keyword: cookies, cream cheese, cream pie, no bake, Oreos, pie
Servings: 8 Servings
Calories:
Author: Kim Lange
Oreo Crust
- 25 Oreo cookies include the filling of the cookies
- 5 tablespoons unsalted butter melted
Oreo Pie Filling
- 8 ounces cream cheese
- ¾ cup powdered sugar
- 2 cups whipped topping
- 10 Oreo cookies chopped
Optional Garnishes
- Chopped Oreo cookies or crumbles on top
- 1 -2 cups Whipped topping
Oreo Crust
Crush Oreos in food processor or place them in a zip-loc bag and crush with a rolling pin. Mix together the crushed Oreos with the melted butter and then press in to a 9-inch pie plate up the sides and the bottom of the pan.) Using the bottom of a measuring cup helps to compact the crust easier.)
Place crust in the fridge for 30 minutes to set as you make the filling or bake for 10 minutes until set for a slightly toasted taste and crunchier set of the baked crust. Let cool before adding in filling.
Oreo Filling
In a large bowl, beat the cream cheese and powdered sugar together until creamy and soft.
Fold in the whipped topping, followed by the coarsely chopped Oreos.
Spoon the filling into the pie crust then smooth the top.
- Freezing: This pie can be frozen for 2-3 months if you first cover it in plastic wrap and then wrap it again in aluminum foil. Allow it thaw in the fridge overnight before topping with freshly whipped cream and serving.
- Storage: The pie will keep for 2-3 days in the fridge.