A crunchy chocolate cookie crust with a creamy, cookies-and-cream filling topped with fluffy whipped cream.
This Homemade Oreo Cookie Cream Pie is an irresistible dessert featuring a chocolate cookie crust, a luscious cookies-and-cream filling, and a fluffy whipped cream topping. It's a nostalgic treat that's always a crowd-pleaser.
Why you'll want it now, The combination of crunchy, creamy, and fluffy textures makes this pie a must-have for any Oreo lover.
Why this recipe works
The chocolate cookie crust provides a crunchy contrast to the creamy filling, while the whipped cream adds a light, airy finish. The crushed Oreo cookies in the filling give it a rich, cookies-and-cream flavor that's simply addictive.
Equipment
9-inch (23 cm) pie pan
Mixing bowls
Electric mixer with whisk attachment
Spatula
How to make it
Preheat the oven to 350°F (175°C).
In a bowl, combine the crushed Oreo cookies and melted butter until the mixture resembles wet sand.
Press the mixture into the bottom and up the sides of a 9-inch (23 cm) pie pan to form the crust.
Bake the crust for 10 minutes, then let it cool completely on a wire rack.
In a large bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Set aside.
In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Fold the whipped cream into the cream cheese mixture until fully combined.
Gently fold in the crushed Oreo cookies until evenly distributed.
Pour the filling into the cooled crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours to set.
Before serving, whip the remaining heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream over the chilled pie and garnish with additional crushed Oreo cookies.
This Homemade Oreo Cookie Cream Pie is sure to become a family favorite. Enjoy each creamy, crunchy, and nostalgic bite!
How you'll know it's ready
The pie is ready when the filling is firm to the touch and holds its shape when sliced.
Convection oven? (and if you don't have one)
Since this pie is mostly no-bake, the oven type doesn't matter for the brief crust baking step. Follow the temperature as written.
Frosting, filling & glaze notes
The whipped cream should be soft and billowy, creating gentle peaks when spooned onto the pie.
Troubleshooting
If the crust is too crumbly, add an extra tablespoon of melted butter.
If the filling is too soft, make sure the cream cheese is properly softened before mixing.
If the whipped cream topping is too runny, whip it longer until it reaches soft peaks.
Storage
Store leftovers in the refrigerator for up to 3 days. Cover with plastic wrap to keep the pie fresh.
Make ahead
Prepare the crust and filling a day in advance and refrigerate. Add the whipped cream topping just before serving.
Variations
Use mint-flavored Oreos for a refreshing twist.
Add a layer of chocolate ganache between the crust and filling.
Sprinkle crushed nuts on top for added texture.
Frequently asked questions
Can I use store-bought Oreo crust?
Yes, a store-bought Oreo crust can be used for convenience, but making it from scratch gives a fresher taste.
How do I soften cream cheese quickly?
Leave it at room temperature for about 30 minutes, or microwave it in 10-second intervals until soft.
Can I freeze this pie?
Yes, you can freeze the pie without the whipped cream topping for up to 1 month. Thaw in the refrigerator before serving.
What if I don't have an electric mixer?
You can whip the cream by hand with a whisk, though it will take more time and effort.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
