No Bake Oreo Pie Recipe

slice of no bake oreo pie sitting on a plate with a fork

5 from 4 votes

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An easy, creamy no bake pie made with a simple Oreo cookie crust and filled with chunks of Oreo cookies.

Prep Time4 45

Total Time4 45

Recipe Author Lynn April

Servings: 10 servings

Ingredients

OREO CRUST

▢ 26 Oreos¹ crushed²
▢ 6 Tablespoons (85g) unsalted butter melted

OREO FILLING

▢ 1 cup (240mL) heavy cream plus more for topping³
▢ 8 ounces (225g) cream cheese softened to room temperature
▢ ¾ cup (90g) powdered sugar
▢ 1 and ½ teaspoons vanilla extract
▢ 12 Oreos chopped

Instructions

OREO CRUST

Place the crushed Oreos in a medium size bowl and drizzle the melted butter evenly over the cookies.
26 Oreos1, 6 Tablespoons (85g) unsalted butter
Stir to mix completely, then press evenly into the bottom and up the sides of a 9" pie plate. Chill in the refrigerator for 30 minutes.

OREO FILLING

In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream). Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
1 cup (240mL) heavy cream
In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla extract and continue beating until smooth. Scrape down the sides as necessary.
8 ounces (225g) cream cheese, ¾ cup (90g) powdered sugar, 1 and ½ teaspoons vanilla extract
Turn off the mixer and gently fold in the cold whipped cream with a large spatula until everything is combined. Pour in the chopped Oreos and mix again with the spatula until evenly dispersed.
12 Oreos
Pour the filling onto the prepared crust and spread evenly with the spatula. Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight) before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Pie can be wrapped tightly and frozen up to 2 months. Thaw in refrigerator overnight.

Notes

Oreos: you will need 38 Oreos total for this recipe. There are 39 in a standard pack, however there are fewer in the DoubleStuf pack. My best suggestion is to get the family size pack, or put fewer Oreos into the filling. Do not sacrifice Oreos in the crust or the butter ratio will be off.
Crushed Oreos: I find it easiest to put the Oreos into a food processor than to do this step by hand.
Top with homemade whipped cream: one small carton of heavy whipping cream will give you enough for this recipe + a whole batch to top your pie with. See my linked tutorial for instructions.

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.