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No-Bake Oreo Pie

Single slice of easy oreo pie on a plate with whipped cream.
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This No-Bake Oreo Pie is a creamy, icebox-style dessert made with a handful of ingredients. It is super easy to make and perfect for making ahead.

Ingredients

For Oreo Crumb Crust:

  • 2 cups (290 grams) Oreo cookie crumbs (from about 19 cookies), more as needed
  • 3 tablespoons (40 grams) unsalted butter, melted, more as needed
  • 2 tablespoons (25 grams) granulated sugar

For Oreo Filling:

  • 8 ounces (227 grams) cream cheese, softened
  • ⅓ cup (65 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse kosher salt (see note)
  • 1 cup (227 grams) heavy cream
  • 15 Oreo cookies, crushed

For Optional Garnish:

  • ¾ cup (113 grams) chopped chocolate or high-quality chocolate chips
  • ¼ teaspoon coarse kosher salt
  • ½ cup (113 grams) heavy cream

Instructions

Prepare the Oreo Crumb Crust:

  1. In a bowl, mix together the Oreo crumbs, melted butter, and sugar. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more Oreo crumbs until it’s the correct consistency.
  2. Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.
  3. If baking: Bake in a preheated 350ºF oven for 10 minutes. If freezing: freeze for 30 minutes for a no-bake pie option. 

Prepare the Filling and Assemble:

  1. Using an electric mixer with the whisk attachment, whip the softened cream cheese, sugar, vanilla extract, and salt on medium speed until completely smooth, about 2 minutes, scraping down the sides of the bowl halfway through.
  2. With the mixer running, slowly add in the cream. Once added, stop and scrape down the sides of the bowl to ensure no cream cheese is stuck to the bottom of the bowl. Whip on medium speed until the cream is thickened and the whisk leaves visible trails behind as it drags through the mixture.
  3. Use a rubber spatula to fold in the crushed Oreos to the cream cheese mixture.
  4. Transfer the  filling to the prepared pie crust and smooth over the top.
  5. Chill the pie in the refrigerator for at least 4 hours to set up. The pie will keep, without garnish, in the refrigerator for 2-3 days or in the freezer for up to 3 months.
  6.  

Add the Garnish (optional):

  1. Garnish the pie when ready to serve, or up to 24 hours before.
  2. In a heatproof bowl, combine the chopped chocolate and salt.
  3. Heat the cream in a small saucepan on the stovetop until just simmering around the edges.
  4. Pour the hot cream over the chocolate, making sure the chocolate is completely submerged. Let the mixture sit, undisturbed, for 2 minutes.
  5. Gently stir the cream into the chocolate until the chocolate is melted and fully combined.
  6. Immediately pour the warm chocolate ganache on top of the pie. For a beautiful smooth finish, pick up the pie plate and tilt it to use gravity to send the chocolate ganache to the edges of the crust. Alternatively, use an offset spatula to glide the chocolate ganache to the edges.
  7. Pipe or spoon whipped cream on top, and decorate with additional Oreos, if desired.

Equipment

Notes

A food processor is the best way to make Oreo crumbs. If you choose to do it by hand instead, make sure to get the Oreos smashed into very fine pieces. Big chunks of Oreo can make the crust too crumbly. You can use any type of chocolate sandwich cookie you like, including gluten-free. Just know that the amount of butter the crust will require will vary depending on the brand you use!

Baking a crumb crust makes it more stable and introduces additional flavor. However, the pie crust can be frozen instead of baked for a truly no-bake pie. It won’t be as stable or crisp, but it will still work if need be. Freeze the shaped pie shell while making filling, then once cold, add the filling to it.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

This pie tastes delicious as it is, but an Oreo pie is a great canvas for other flavors as well. If you wanted to mix things up feel free to add in some other flavor elements like mint extract or espresso powder. See the section in the article above labeled “Optional Flavors” for more ideas and suggested quantities.

Find it online: https://everydaypie.com/no-bake-oreo-pie/