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Oreo Cream Pie

This no bake Oreo cream pie comes together in minutes! From its Oreo cookie crust to its creamy Oreo filling, this recipe is a total keeper!!

image of an oreo cream pie decorated with sprinkles and buttercream that's been sliced with a sharp knife to help remove the perfect first slice

Substitutions & Swaps – Oreo Pie Crust

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

  • Oreo Cookie Crumbs – I like to use crushed Oreo cookies to make the crust. This can easily be done in a food processor or you can crush the cookies in a ziploc bag with a rolling pin. You can also use crushed graham crackers in a pinch!
  • Granulated Sugar – Adding granulated sugar to the crust helps solidify the crust once it’s baked and makes a more stable crust.
  • Salted Butter – To keep things simple I use salted butter to make the crust. If you only have unsalted butter, add about 1/4 tsp of salt into the crust mixture.
image of an oreo pie crust being made and pressed into a pie pan using a metal measuring cup

Substitutions & Swaps – Oreo Cream Pie Filling

  • Heavy Cream – You can use heavy whipping cream or double cream if you can’t find heavy cream at your grocery store.
  • Cream Cheese – This recipes tastes best with full-fat cream cheese. I find using cream cheese that comes in brick form works best. However, you can use low fat cream cheese or Neufchatel cheese in its place and the recipe will still set just fine.
  • Powdered Sugar – I think this pie has just the right amount of sweetness, but you can increase or decrease the amount of powdered sugar by a few Tablespoons based on your preferences.
  • Vanilla Extract – Vanilla extract helps enhance the other flavors in this oreo cream pie. If you don’t have any on hand it can be omitted.
  • Chopped Oreo Cookies – Adding chopped Oreos into the filling of this pie really packs it with Oreo flavor. If you don’t have enough Oreos you can omit these.
  • Rainbow Sprinkles – These are totally optional but I love the pop of color they add! If you chose to add them, I recommend using rainbow jimmies, they bleed their color the least compared to other types of sprinkles like nonpareils.

Making This No Bake Oreo Pie in Advance

This pie can be stored in the fridge or freezer for up to 5 days. Store slices in an airtight container or cover the pie pan tightly with plastic wrap and foil to keep it fresh.

When you’re ready to enjoy the frozen pie, place it in the fridge overnight, then unwrap and enjoy it the following day. Wait to add the chocolate drizzle and other toppings until you’re ready to cut into it.

image of an oreo cream pie being chilled in the fridge to help it set

How to Make the Best Oreo Pie

  • Use your favorite flavor of Oreos! Any type of Oreo will work in this recipe other than double stuffed.
  • Keep an eye on your whipped cream as you whip it up.  It can curdle quite quickly, so don’t leave it unattended as it mixes.
  • Use the bottom of a metal measuring cup or a meat pounder to create a flat, even crust.
  • Room temperature cream cheese mixes up best, so be sure to set the cream cheese out 1-2 hours before you plan to use it. If you forget, unwrap the block of cream cheese and heat it in the microwave for 15 seconds to quickly bring it to room temperature.
  • Beat your cream cheese on medium high speed before adding the other ingredients! This helps to prevent lumps from forming.
  • Make sure your pie crust is fully cooled before covering and chilling the pie. Otherwise condensation can build as the pie chills.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then cut into the pie. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
image of an oreo cream pie decorated with sprinkles and buttercream

Let Me Know What You Think!

If you make this Oreo cream pie recipe I’d love to hear what think of it by leaving a rating below.

Be sure to tag me on social media @chelsweets and use the #chelsweets so I can see your amazing creations.

image of a slice of oreo cream pie decorated with sprinkles and a chocolate drizzle

Other Recipes You Might Like

Yield: 12

Oreo Cream Pie

image of an oreo cream pie decorated with sprinkles and buttercream

From its Oreo cookie crust to its creamy Oreo filling, this no bake Oreo cream pie is an Oreo lover's dream!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 25 minutes

Ingredients

Oreo Cookie Crust

  • 2 cups oreo cookie crumbs - about 24 cookies with centers (200 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 cup or 4 Tbsp salted butter, melted (56 grams)

Oreo Cream Pie Filling

  • 1 ¼ cups heavy cream or heavy whipping cream, cold (300 grams)
  • 3 Tbsp granulated sugar (38 grams)
  • 1 cup full-fat cream cheese, softened to room temperature (228 grams)
  • 3/4 cup powdered sugar (90 grams)
  • 1 tsp imitation vanilla extract (4 grams)
  • 1 cup roughly chopped Oreo cookies - about 8 cookies with centers (90 grams)
  • 1/2 cup rainbow sprinkles – optional (90 grams)

Optional Garnish

  • 1/4 cup dark chocolate chips or chopped chocolate, melted (40 grams)
  • Whipped cream
  • 1/4 cup chopped oreos (30 grams)
  • 1/4 cup rainbow sprinkles (45 grams)

Equipment / Tools Needed

Instructions

Oreo Cookie Crust

  1. Preheat oven to 350 F or 175 C.
  2. Using a food processor or a rolling pin, crush 24 oreo cookies until they have a fine crumb. Pour in 1/4 cup granulated sugar and 4 Tbsp melted butter and pulse until the cookie crumbs look moist.
  3. Pour the cookie mixture into a 9-inch pie pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust covering the bottom and sides of the pan.
  4. Bake for 9-10 minutes then remove from the oven. Place the pan on a wire rack to cool.

Oreo Cream Pie Filling

  1. While the cookie crust bakes and cools make the Oreo pie filling.
  2. Use a hand mixer or a stand mixer and whisk attachment to whip 1 ¼ cups of cold heavy cream and 3 Tbsp granulated sugar on medium-high speed, until they have medium peaks. Keep a close eye on your whipped cream to avoid over mixing it.
  3. In a separate bowl, beat 1 cup of full-fat cream cheese on medium-high speed until smooth and creamy.
  4. Add 3/4 cup powdered and 1 tsp vanilla and beat on medium-high speed until combined and smooth. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
  5. Fold the whipped cream, 1 cup of chopped Oreos and ½ cup of rainbow sprinkles into the cream cheese mixture with a rubber spatula until combined. Be gentle as you fold the filling, so that you don't overmix / deflate the whipped cream.
  6. Pour the filling into the cooled crust and use an offset spatula to smooth. Cover and refrigerate the pie for a 3-4 hours or overnight to allow it to set.
  7. When you're ready to enjoy this Oreo pie, remove it from the fridge and drizzle melted chocolate over the top of pie. Top with whipped cream and chopped Oreos.
  8. Use a sharp, warm knife to cut into the chilled pie. Clean the knife after each cut to get perfect slices.
  9. Leftover pie can be kept in the fridge or freezer for up to 5 days in an airtight container.

Notes

Making This Oreo Pie in Advance

This pie can be stored in the fridge or freezer for up to 5 days. Store slices in an airtight container or cover the pie pan tightly with plastic wrap and foil to keep it fresh.

When you're ready to enjoy the frozen pie, place it in the fridge overnight, then unwrap and enjoy it the following day. Wait to add the chocolate drizzle and other toppings until you're ready to cut into it.

How to Make the Best Oreo Cream Pie

  • Keep an eye on your whipped cream as you whip it up.  It can curdle quite quickly, so don’t leave it unattended as it mixes.
  • Room temperature cream cheese mixes up best, so be sure to set the cream cheese out 1-2 hours before you plan to use it. If you forget, unwrap the block of cream cheese and heat it in the microwave for 15 seconds to quickly bring it to room temperature.
  • Beat your cream cheese on medium high speed before adding the other ingredients! This helps to prevent lumps from forming.
  • Make sure your pie crust is fully cooled before covering and chilling the pie. Otherwise condensation can build as the pie chills.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then cut into the pie. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
  • Use your favorite flavor of Oreos! Any type of Oreo will work in this recipe other than double stuffed.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 423Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 103mgSodium 227mgCarbohydrates 56gFiber 1gSugar 47gProtein 5g
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Terry

Wednesday 17th of March 2021

Hi. What is the cream you pipe on before the chocolate. I don’t see it in the recipe

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