No-Bake Oreo Pie Recipe

Southern Living No Bake Oreo Pie in the pie plate to serve — Photo:
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Active Time:

25 mins

Total Time:

6 hrs 40 mins

Servings:

No-bake Oreo pie recipe is an absolute dream for cookies and cream lovers—rich, decadent, and intense. Plus, it’s super easy to make using just seven readily available ingredients. The crust holds up well despite not being baked, and the filling is creamy, light, and packed with bits of cookies for an irresistible texture.

No-Bake Oreo Pie Ingredients

This ingredient list might look long, but a No-Bake Oreo Pie uses several ingredients in multiple places, so really, it's quite easy. Here's what you'll need to make this chilled dessert.

For the no-bake Oreo pie crust:

Sandwich cookies (like Oreos): You're going to use cookies in each layer, so grab the big package.
Unsalted butter: This adds richness and helps hold the crust together.
Kosher salt: A hint of salt balances the sweetness of the cookies.

To make the cream cheese filling:

Heavy whipping cream: Turn it into whipped cream. In a pinch, you can use frozen whipped topping that has thawed.
Cream cheese: This adds richness and body.
Powdered sugar: For sweetness and to thicken the filling.
Vanilla extract: Helps round out all flavors.
More sandwich cookies: Crush them and fold them into the filling.

For the topping and decorations:

Heavy whipping cream: Finish with dollops of whipped cream.
Powdered sugar: Stabilize the whipped cream a bit with the powdered sugar.
More sandwich cookies: Crunch a few up and sprinkle on top.

Note that you’ll need a total of 41 sandwich cookies, so you’ll need to purchase a family-size pack or two regular-size packs.

Southern Living No Bake Oreo Pie ingredients — Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

How To Make Oreo Pie

Not only can you make this dessert without turning on the oven, it's quick and easy to make. The longest part is letting the filling chill for a few hours. Be sure to plan ahead for that.

The full recipe (with ingredients and amounts) is below, but here's a brief recap:

Step 1. Make the crust: Process cookies in a food processor until they are fine crumbs. Then add melted butter and salt. Transfer the mixture to a pie plate, and press the crumbs evenly up the sides and into the bottom. Transfer it uncovered to the freezer and freeze until the crust is hardened.
Step 2. Prepare the filling: Beat the cream until stiff peaks form. Beat the cream cheese, sugar, and vanilla in a separate large bowl on high speed until smooth and creamy. Fold the whipped cream into the cream cheese mixture until well combined. Then fold in the crushed cookies.
Step 3. Fill crust: Transfer the filling to the crust and smooth it into an even layer. Cover loosely with plastic wrap, and chill for at least six hours.
Step 4. Make topping, and finish: To prepare the topping, beat the cream and sugar until stiff peaks form, and then transfer the topping to a piping bag, Decorate the pie with topping and crushed cookies and serve immediately.

Cooking Tips for No-Bake Oreo Pie

For the filling, it’s best to have cookie pieces of varying sizes, from small and bite size down to coarse crumbs. Try placing the cookies in a sturdy zip-top bag and crushing them with a rolling pin; this method gives you more control over the sizes of the pieces, compared to using the food processor.

Make sure you chill the pie for the full six hours at minimum. (It will be too soft if you rush it.)

For neat and clean slices when serving, run your knife under hot water, then wipe dry it before slicing. Repeat in between every cut.

And to make this recipe completely your own, you can swap out any flavor of sandwich cookie you like.

Southern Living No Bake Oreo Pie with a slice out to serve — Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

How To Store No-Bake Oreo Pie

Any leftover pie will keep in the refrigerator for five days if tightly covered. You can also cover the crust with plastic wrap and store it in the freezer for up to three weeks before making the pie.

No-Bake Oreo Pie Serving Suggestions

Serve with ice cream, or drizzle with chocolate sauce. You can even use a paper-lined cupcake tin instead of a pie plan to make individual desserts for easy serving on the go.

How To Decorate Oreo Pie

Get as creative as you like when decorating your no-bake Oreo pie. Try using a small closed star nozzle to pipe rosettes around the edge—or give it any other unique take you desire.

More No-Bake Dessert Recipes

Need other dessert ideas that don't require the oven? Consider these favorites:

Editorial contributions by Alesandra Dubin.

Ingredients

Crust

24 cream-filled chocolate sandwich cookies (about 10 oz.) (such as Oreos) (from 1 [25 1/2-oz.) pkg.)
4 Tbsp. unsalted butter, melted
1/8 tsp. kosher salt

Filling

1 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, very softened
1 cup (about 4 oz.) powdered sugar
1 tsp. vanilla extract
15 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.) pkg.), coarsely crushed (about 2 cups)

Topping

3/4 cup heavy whipping cream
2 Tbsp. powdered sugar

Additional ingredient

2 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.] pkg.), finely crushed

Directions

Turn cookies into crumbs:

Process cookies in a food processor until crushed into very fine crumbs, about 45 seconds.

Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Add butter and salt:

With food processor running, add melted butter and salt; process until well combined, about 10 seconds.
Make Crust:

Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly up sides and into bottom of pie plate. Transfer, uncovered, to freezer; freeze until Crust is hardened, about 15 minutes.

Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Make whipped cream:

Beat cream in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Make Filling:

Beat cream cheese, sugar, and vanilla in a separate large bowl with an electric mixer on high speed until very smooth and creamy, about 45 seconds.

Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Add whipped cream and cookies:

Carefully fold whipped cream into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined.

Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Fold in coarsely crushed cookies until evenly distributed.

Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Transfer Filling to chilled Crust:

Smooth filling into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in refrigerator until Filling is completely firm, at least 6 hours or up to 24 hours.

Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Prepare the Topping:

Beat cream and sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Transfer Topping to a piping bag.

Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Decorate pie:

Decorate pie as desired with Topping. Sprinkle pie with finely crushed cookies, and serve immediately.

Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley