This Cookies and Cream Pie is packed with crunchy Oreo cookie crust and a creamy, dreamy filling loaded with chopped Oreos in every bite. The whole thing comes together without much fuss, and you don't even need to turn on the oven for long. I first made this pie for a summer potluck, and it disappeared so fast I barely got a slice.
If you're craving something sweet and satisfying, you might also love these Healthy Heart Shaped Brownies or this Easy Lemon Blueberry Tart or this Delicious Pumpkin Brownies Recipe for when you want something a little lighter.
This no-bake dessert with Oreos sets up beautifully in the fridge, so you can make it the night before and let it chill while you handle everything else.
Why You'll Love This Cookies and Cream Pie
This Cookies and Cream Pie checks all the boxes. It's easy enough for beginners but impressive enough to bring to a gathering. The creamy dessert with Oreos requires simple ingredients you can grab at any grocery store, and the no-bake pie with whipped cream means you won't heat up your kitchen.
The filling is light and airy from the whipped cream, but still rich from the cream cheese. Those chopped Oreos throughout give you something to chew on with every forkful. And that Oreo cookie crust pie base? It's buttery, crunchy, and holds together perfectly when you slice it.
You can make this ahead, which is huge for busy schedules. It also freezes well if you want to prep even further in advance. Kids love it, adults love it, and it's always one of the first desserts to disappear at potlucks.
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Cookies and Cream Pie Ingredients
Here's what you'll need to make this Cookies and Cream Pie filling and crunchy crust.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust:
Oreo cookies: You'll use 22 regular Oreos (not Double-Stuf) for the base. The cream filling adds sweetness and helps the crust hold together when mixed with butter.
Unsalted butter: Melted butter binds the cookie crumbs and creates that classic pressed-crust texture. Starting with unsalted lets you control the saltiness.
For the Filling:
Heavy cream: Cold heavy whipping cream whips up into stiff peaks that give the filling its light, fluffy texture. Make sure it's really cold for the best volume.
Cream cheese: Full-fat brick cream cheese (not the spreadable kind) creates the rich, tangy base for the filling. Let it soften to room temperature so it beats smooth without lumps.
Confectioners' sugar: Powdered sugar dissolves easily into the cream cheese and sweetens the filling without making it gritty. It also helps stabilize the whipped cream.
Vanilla extract: Pure vanilla adds warmth and rounds out the sweetness. A little goes a long way here.
Chopped Oreos: These 12 whole cookies get folded into the filling for that signature cookies and cream flavor and texture. Chop them into chunks, not dust.
Optional for Topping:
Whipped cream: Homemade whipped cream on top makes the pie look bakery-pretty and adds an extra layer of creaminess.
How to Make Cookies and Cream Pie
This Cookies and Cream Pie comes together in just a few simple steps.
Preheat your oven: Set the temperature to 350°F (177°C) so it's ready when you need it for the crust.
Make the Oreo crust: Toss 22 Oreos (cream filling and all) into a food processor or blender and pulse until you have fine crumbs, about 2 cups worth. Pour the crumbs into a large bowl, add the melted butter, and stir until the mixture looks thick and wet with no dry spots. Press this into an un-greased 9-inch pie dish, packing it firmly into the bottom and up the sides with your hands. Bake for 10 minutes, then set it aside to cool completely while you make the filling.
Whip the cream: Using a hand mixer or stand mixer, beat the cold heavy cream on medium-high speed for about 4 minutes. You're looking for stiff peaks that hold their shape when you lift the beaters. Set this aside for now.
Beat the cream cheese mixture: In another bowl, beat the softened cream cheese on medium speed until it's smooth and creamy with no lumps. Add the confectioners' sugar and vanilla extract, then keep beating until everything is fully combined and the mixture looks fluffy.
Fold everything together: Gently fold the whipped cream and chopped Oreos into the cream cheese mixture using a silicone spatula. Move slowly and carefully so you don't deflate all that air you just whipped into the cream. The filling should look light and studded with cookie pieces.
Assemble and chill: Spread the filling into the cooled Oreo pie crust, smoothing the top with an offset spatula. Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight if you can wait. If you're in a rush, you can freeze it for at least 4 hours instead.
Serve: When you're ready to serve, add a dollop of homemade whipped cream on top if you want. Slice with a sharp knife, wiping it clean between each cut so your slices look neat and pretty.
Smart Swaps and Substitutions
If you want to change things up, here are some options that work well.
Different cookies: Try using chocolate graham crackers, Nutter Butters, or even vanilla wafers for the crust. Just keep the same ratio of cookies to butter.
Lighter filling: You can use reduced-fat cream cheese and lighter whipped topping if you want to cut some calories. The texture will be slightly different but still tasty.
Flavor variations: Add a tablespoon of instant coffee to the filling for a cookies and coffee vibe, or swirl in some peanut butter for extra richness.
Gluten-free version: Use gluten-free chocolate sandwich cookies for both the crust and the filling. The technique stays the same.
Toppings: Instead of whipped cream, try chocolate ganache, caramel drizzle, or crushed Oreos on top for different looks and flavors.
Equipment For Cookies and Cream Pie
Food processor or blender: This turns your Oreos into fine crumbs quickly and evenly. A blender works if you don't have a food processor.
Hand mixer or stand mixer: You need something with power to whip the cream properly and beat the cream cheese smooth. Whisking by hand will take forever and tire out your arm.
9-inch pie dish: A standard pie dish is the perfect size for this Cookies and Cream Pie. Glass or ceramic both work great.
Silicone spatula: Essential for folding the filling together gently without deflating it.
Offset spatula: Makes smoothing the top of the pie much easier, though a regular butter knife works in a pinch.
Plastic wrap or aluminum foil: Covers the pie while it chills so it doesn't pick up any fridge odors.
Piping bag (optional): If you're getting fancy with the whipped cream topping, a piping bag with a star tip makes pretty swirls.
Storing Your Cookies and Cream Pie
This best Cookies and Cream Pie keeps well in the fridge for up to 5 days. Just make sure it's covered tightly with plastic wrap or foil so it doesn't absorb any smells from other foods.
For longer storage, you can freeze the whole pie for up to 2 months. Wrap it really well in plastic wrap, then again in foil, and pop it in the freezer. When you're ready to eat it, let it thaw in the fridge for a few hours. The texture holds up surprisingly well.
Individual slices freeze great too. Wrap each slice separately and you've got grab-and-go desserts ready whenever you need them. Just let them sit at room temperature for about 10 minutes before eating if you want them slightly softened.
Expert Tips
Use room temperature cream cheese. Cold cream cheese will give you lumps no matter how much you beat it. Let it sit on the counter for about an hour before you start.
Don't skip the crust baking step. Ten minutes in the oven helps the crust firm up and stay crunchy even after the filling goes in. It also brings out a deeper, toastier Oreo flavor.
Whip the cream to stiff peaks. If your whipped cream is too soft, the filling won't hold its shape properly. You want peaks that stand up straight when you lift the beaters out.
Fold gently. When you're combining the whipped cream with the cream cheese mixture, use a light hand. Overmixing will deflate the filling and make it dense instead of fluffy.
Chill long enough. Six hours feels like forever, but it's worth the wait. The filling needs that time to set up properly so it slices clean instead of oozing everywhere.
FAQ
What is Dolly Parton's favorite Cookies and Cream Pie?
Dolly has mentioned loving banana pudding and coconut cream pie, though she's a fan of many classic Southern desserts. Her tastes lean toward creamy, comforting pies that remind her of home cooking.
What is the filling in a Cookies and Cream Pie?
Cookies and Cream Pie filling typically combines cream cheese, whipped cream, and sugar for a light, fluffy texture. Chopped cookies get folded in to add crunch and flavor throughout. Some versions use pudding mix or Cool Whip instead.
Does McDonald's have cookies and cream pie?
McDonald's has offered a cookies and creme pie in some locations, though availability varies by region and season. It's not a permanent menu item everywhere, so check with your local restaurant to see if they carry it.
What exactly are cookies and cream?
Cookies and Cream Pie refers to vanilla-flavored ice cream or desserts with chunks of chocolate sandwich cookies (usually Oreos) mixed in. The combination of creamy vanilla and crunchy chocolate cookies creates that signature flavor people love.
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Cookies And Cream Pie
Ingredients
Crust:
- 22 regular Oreo cookies not Double-Stuf, including cream filling
- 5 Tablespoons 71g unsalted butter, melted (for binding crumbs)
Filling:
- 1 cup 240ml cold heavy cream or heavy whipping cream (chilled for whipping)
- 8 ounces 226g full-fat brick cream cheese, softened (for smooth texture)
- ¾ cup 90g confectioners’ sugar (for sweetness)
- 1 teaspoon pure vanilla extract for flavor
- 12 whole Oreos chopped (about 1.5 cups, or 135g) (for mix-in texture)
- Optional for topping: homemade whipped cream for garnish
Instructions
- Preheat the oven to 350°F (177°C).
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To make the crust: In a food processor, pulse the 22 Oreos into fine crumbs, including the cream filling. You should have about 2 cups (250g) of crumbs. Pour the crumbs into a large bowl. Add melted butter and stir to combine until the mixture is wet and crumbly. If there are any large chunks, break them apart. Pour the mixture into a 9-inch pie dish and firmly press it into the base and up the sides.
- Bake the crust for 10 minutes. Remove from oven and set aside to cool completely.
- To make the filling: In a mixer, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
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In a separate mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla, beating until combined. If there are lumps, continue beating until smooth.
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Carefully fold the whipped cream and chopped Oreos into the cream cheese mixture using a spatula. Do this slowly to avoid deflating the whipped cream.
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Spread the filling evenly into the cooled crust. Use an offset spatula to smooth the top.
- Cover the pie with plastic wrap or aluminum foil. Refrigerate for at least 6 hours (or up to 2 days). The longer it sets, the better it will firm up. For faster setting, freeze for at least 4 hours.
- Optional: Top with homemade whipped cream before serving. Serve by cutting into slices with a clean knife, wiping between slices for neat pieces.
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