Cookies and Cream Pie
This Cookies and Cream Pie combines a luscious Oreo Pie Crust with a velvety, cream cheese and whipped cream filling, delivering a perfect blend of cookies and cream goodness.
Why This Recipe Works
- Flavor. This cookies n cream pie is bursting with Oreo flavor all topped on an oreo cookie crust! The best pie for all Oreo lovers.
- Texture. The smooth cream cheese and whipped cream is a perfect creamy filling to complement the crunchy Oreo pieces.
- Easy. This no bake cookies and cream pie is super easy to make! The no bake filling comes together in no time at all then just needs to chill before serving.
- Oreos: You’ll need 2 1/3 cups of Oreo crumbs for the crust then additional Oreos that will be chopped and folded into the pie filling.
- Heavy Cream: Using cold heavy cream will help the homemade whipped cream whip up better. You’ll get a better flavor and result using fresh whipped cream rather than cool whip.
- Cream Cheese: Make sure the cream cheese is very much at room temperature so it is smooth when beaten for the cream cheese filling. Use full fat cream cheese for best texture and flavor.
- Powdered Sugar: Sift the powdered sugar for best results.
- Make the crust. Combine 2 1/3 cups Oreo crumbs, 5 tablespoons melted butter in a small bowl. Transfer to a 9-inch pie plate and press mixture into the bottom and sides of the pan. Bake at 350ºF for 8-10 minutes. Remove and let cool completely.
- Make the cookies and cream pie filling. To the bowl of a stand mixer whip 1 cup heavy cream and beat on medium-high speed until stiff peaks form. Remove and set aside. To the bowl add 8 oz cream cheese and mix until smooth, removing all lumps. Add 3/4 cup powdered sugar and 1 tsp vanilla extract and mix until fully combined. Scrape down the sides of the bowl.
- Combine whipped cream with cream cheese mixture. Add the whipped cream and 2 cups chopped Oreos to the bowl with the cream cheese mixture. Fold in with a rubber spatula.
- Add filling to pie crust. Transfer the filling to the cooled pie crust. Smooth the Oreo cream pie into an even layer. Cover with plastic wrap and chill for 4-8 hours.
The longer you chill the pie the better it will set up. You can also freeze the pie for 3-4 hours, just keep in mind the pie crust will be harder to cut and eat when frozen.
When crushing the Oreos for the crust, make sure to leave the filling in. This will add extra flavor and help bind the crumbs.
To make your own Oreo crumbs, add the full oreo (filling included) to a food processor and pulse until fine crumbs form. No food processor? No problem! Place the oreos in a ziplock bag and crush with a rolling pin
Opt for full-fat cream cheese for a richer and creamier filling.
The pie needs to chill for at least 4-8 hours to set properly and develop its full flavor, so plan accordingly.
Whip the heavy cream until stiff peaks form to achieve a light and airy texture in the filling.
If you want to really make this a no bake cookies and cream pie, then you can opt for chilling the pie crust instead of baking it.
If you don’t have a stand mixer you can use a large bowl and an electric mixer.
Make Ahead, Storing, and Freezing
Make-Ahead Directions: You can make the Cookies and Cream Pie ahead of time and store it in the refrigerator. Prepare the pie as instructed and cover it with plastic wrap. It can be stored in the fridge for up to 2 days before serving.
Storing Instructions: To store leftover pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days.
Freezing Instructions: While it’s possible to freeze this pie, it’s best enjoyed fresh. If you need to freeze it, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. Thaw the pie in the refrigerator before serving.
Yes, you can use a store-bought Oreo pie crust, but making the homemade oreo pie crust is worth the effort for the best flavor and texture.
While you can use light cream cheese, keep in mind that it may result in a slightly less creamy and rich filling.
Yes, you can use a non-dairy alternative like coconut cream for the heavy cream, but it may slightly alter the flavor and texture of the pie. It may also lose its texture after some time.
Absolutely! Feel free to customize your pie with extra toppings to suit your taste. Top with extra whipped cream or fudge sauce!
More Oreo Desserts
Cookies and Cream Pie
- 2 1/3 cups Oreo crumbs - finely crushed, about 24 Oreos (not double stuff). Leave the filling in the Oreo when crushing.
- 5 tablespoons butter - melted
- 1 cup heavy cream - cold
- 8 oz cream cheese - full-fat brick, softened to room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups Oreos - chopped, about 15 Oreos
- Make the crust: Preheat the oven to 350°F. Place the Oreo cookies (do not remove the cream filling) in a food processor and pulverize until fine crumbs. Alternatively, you can place the Oreo cookies in a Ziplock bag and use a rolling pin to crush the Oreo’s until they are fine crumbs. Transfer the crumbs to a medium sized bowl.
- Add the melted butter to the Oreo crumbs, stir to combine. Transfer the mixture into an ungreased 9 inch pie plate and use your hands or the bottom of a cup or glass measuring cup to press the crumbs into the bottom and up the sides of the pan.
- Bake for 8 – 10 minutes. Let cool completely before filling.
- Make the filling: Using a stand mixer fitted with a whisk attachment, or hand beaters, whip the heavy cream on medium-high speed until stiff peaks form. Set aside.
- In a medium bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream the cream cheese on medium speed until smooth. You don’t want any lumps (thus having it at room temperature is important). Once smooth add the powdered sugar and vanilla extract and mix again until fully combined. Use a rubber spatula to scrape down the sides of the bowl throughout this process.
- Add the whipped heavy cream and chopped Oreos to the cream cheese mixture and either mix on low speed until combined, or use a rubber spatula and fold until combined.
- Transfer this filling to the cooled pie crust. Smooth into an even layer then cover with plastic wrap and chill in the refrigerator for 4-8 hours, and up to 2 days. The longer you chill the pie the better it will set up. You can also freeze the pie for 3-4 hours, just keep in mind the pie crust will be harder to cut and eat when frozen.
- When ready to eat, remove the pie from the fridge, use a sharp knife to cut into slices. Enjoy!
- Store leftover pie in the fridge for 4 days.