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Cookies and Cream Pie A slice of Oreo cookies and cream pie on a green plate, topped with soft swirls of whipped cream, surrounded by whole Oreo cookies for an added touch

Cookies And Cream Pie

A creamy, dreamy Cookies And Cream Pie with a crunchy Oreo crust that sets in the fridge for a cool treat!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cookies and cream pie, dessert pie, easy pie, no bake pie, oreo pie
Prep Time: 30 minutes
Cook Time: 10 minutes
Refrigeration: 6 hours
Total Time: 6 hours 40 minutes
Servings: 8
Calories: 350kcal
Cost: Low

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).
  • 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.
    A freshly pressed Oreo cookie crust in a clear pie dish, perfectly molded and ready to be filled with a delicious filling.
  • 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.
  • 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.
    A mixing bowl containing perfectly whipped cream peaks, the fluffy texture ready to be folded into a dessert or used as a topping.
  • 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.
    A mixing bowl filled with creamy mixture and crumbled Oreo cookies, being stirred with a spatula, ready to be poured into the pie crust.
  • Spread the filling evenly into the cooled crust. Use an offset spatula to smooth the top.
    A glass pie dish filled with a smooth cream layer atop an Oreo cookie crust, ready to be set or served. The creamy texture contrasts beautifully with the dark crust.
  • 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.

Notes

This pie is a great make-ahead dessert for parties or gatherings. Let it set well for the creamiest texture!

Nutrition

Serving: 200g | Calories: 350kcal (18%) | Carbohydrates: 45g (15%) | Protein: 4g (8%) | Fat: 18g (28%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 50mg (17%) | Sodium: 250mg (11%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 30g (33%) | Vitamin A: 10IU | Calcium: 8mg (1%) | Iron: 5mg (28%)
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