Cookies and Cream Pie

A light and creamy Oreo Pie consists of fluffy whipped cream folded into a sweetened cream cheese mixture with chopped Oreo's mixed in. This is a really easy pie recipe and everyone loves it!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 8

Chill Time 4

Total Time 4 28

Servings servings

Calories 710kcal

Author Whitney Wright

Equipment

9" pie plate

Ingredients

Oreo Crust

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

Filling

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

Instructions

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.

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