Cookies & cream lovers, this nostalgic Oreo pie was made for you

Oreos are a magical cookie. In our experience, adding them into dessert turns it into a five-star showstopper that is beloved by the whole family. If your childhood was spent begging for an Oreo pie from the freezer section of your local grocery store, this grown-up recipe of a nostalgic classic is for you. With an Oreo cookie crust, a sweet yet tangy filling, and a crushed Oreos topping, this dessert is for cookies-and-cream lovers only. The prep for this pie only takes 10 minutes, making it the easiest dessert to make in advance for any potluck or dinner party year-round.

What People Are Saying:

“This cheesecake is dangerous. I made one and it was gone in two days. I made two more and sliced them and froze them in individual baggies and they were perfect for a quick treat. Think I'll make one again tomorrow.” - barbara19674

How To Make Oreo Pie

INGREDIENTS

• Oreos: The star of the show here! We love Oreos because they contain dark cocoa powder, which makes them extra rich and delicious. You can experiment in this recipe by using other chocolate cookies if you’d like, or get really creative and use peanut butter cookies or any other sandwich cookie that you prefer.
• Salted Butter: While usually we recommend using unsalted butter in baking, in this recipe I chose to use salted butter because the saltiness really brings out the richness from the Oreos and balances the sweetness in the rest of the recipe.
• Powdered Sugar: Powdered sugar is ideal here because it has a super fine texture, which means it dissolves easily and doesn’t leave a grainy taste in your mouth.
• Cornstarch: Cornstarch acts as a thickening agent in this recipe so that the final result is a creamy yet sliceable pie that is fully set without having to bake it.
• Heavy Cream: Heavy cream has a high fat content, which allows it to remain sturdy when air is whipped into it. It also provides a light, fluffy texture to the whipped cream cheese, so the pie doesn’t feel dense.
• Cream Cheese: Cream cheese and Oreos are a combination as old as time. The tangy, rich cream cheese provides the perfect balance to the chocolate-y sweet cookie. Plus, the cream cheese helps this pie to set!
• Sour Cream: I chose to add a touch of sour cream to this recipe to give it a little more depth of flavor and to amp up the tanginess of this dessert!

STEP-BY-STEP INSTRUCTIONS

Get your oven ready by preheating to 350º. Then, pulse the cookies in a food processor until they become fine crumbs. Add the melted butter and continue to process until the mixture resembles wet sand. Press the mixture into the bottom and sides of your pan and then bake for about 10 minutes. Cool completely before filling!

Whisk the powdered sugar and cornstarch together in a small bowl so that the cornstarch doesn’t clump when you add it later. Then, whip heavy cream and 1/2 c of the powdered sugar mixture in a standing mixer until stiff peaks form. Transfer most of the whipped cream to a bowl, but reserve about a quarter of it for decorating.

Next, use the mixer again to beat the cream cheese, sour cream, and rest of the salted butter (not melted!) until fluffy. Add the rest of the powdered sugar mixture and whip until combined. Then, use a spatula to fold in the whipped cream and chopped Oreos.

Pour the filling into the crust and wrap the entire pan in plastic. Refrigerate for at least 6 hours, or up to 5 days. You can also freeze it at this stage for 4 hours or even up to a month. Just make sure if you freeze it, to let it thaw for 15 minutes before serving.

Decorate with reserved whipped cream and Oreos before serving!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Can I use store-bought crust? Definitely! Pre-made Oreo pie crust is no-bake, widely available, and a great alternative to making the crust from scratch.
• Can I make this ahead of time? Absolutely—once you make your pie, you can let it chill for at least 6 hours or up to 5 days in the fridge, or freeze for at least 4 hours or up to 1 month. Refrigerating the pie keeps the texture creamy and smooth, but the freezer will create a firmer, more ice cream cake-ish texture. If you opt to freeze the pie, let it sit at room temperature for 15 minutes before slicing.

Storage

Oreo pie will keep in the refrigerator wrapped in plastic wrap for up to 5 days or in the freezer for up to 1 month.

Made This?

Rate and review it below!

Yields: 12 servings

Prep Time: 15 minutes

Total Time: 6 hours 25 minutes

Ingredients

• 30 Oreo cookies
• 6 tbsp. salted butter, melted

• 1 c. powdered sugar
• 2 tsp. cornstarch
• 2 c. heavy cream
• 8 oz. cream cheese, room temperature
• 1/4 c. sour cream
• 2 tbsp. salted butter, room temperature
• 2 c. chopped Oreo cookies, plus more for topping

Directions

1. Preheat oven to 350°. In a food processor, pulse cookies until fine crumbs form. Add butter and continue to pulse until blended and crumbs hold together when pinched.
2. Press crumb mixture into bottom and up sides of a 9" springform pan.
3. Bake crust until fragrant and firm, about 10 minutes. Let cool in pan on a wire rack.

1. In a small bowl, whisk powdered sugar and cornstarch. In the large bowl of a stand mixer fitted with the whisk attachment, whip cream and 1/2 cup powdered sugar mixture on medium-high speed until stiff peaks form. Transfer whipped cream to a medium bowl. Reserve one-quarter of whipped cream in a separate container for decorating; refrigerate until ready to use.
2. In large bowl of stand mixer fitted with the paddle attachment, beat cream cheese, sour cream, and butter on medium-high speed until fluffy. Add remaining 1/2 cup powdered sugar mixture and beat until combined and smooth. Fold in whipped cream and chopped Oreos.
3. Pour cream cheese mixture into crust and wrap pan in plastic wrap. Refrigerate at least 6 hours or up to 5 days. For a firmer texture, freeze at least 4 hours or up to 1 month.
4. Before serving, decorate top of pie with reserved whipped cream and more Oreos.