Marry This Oreo Pie Recipe is a creamy and easy recipe, which is made with chocolate sandwich cookies and cream cheese. It’s a great choice for parties, ready in about 20 minutes, plus chilling time.
Jump to RecipeOreo Pie Recipe Ingredients
- 1 (19.1-oz.) package chocolate sandwich cookies, such as Oreos (family size), divided
- 5 Tbsp. salted butter, melted
- 1 cup heavy whipping cream
- 8 oz. cream cheese, room temperature
- 1/4 cup sour cream, room temperature
- 3/4 cup powdered sugar
- 1 tsp. vanilla extract
- Whipped cream, for serving
How To Make Oreo Pie Recipe
- Make the crust: In a food processor, pulse 25 of the cookies until they form fine crumbs. Add the melted butter and pulse to combine. Press the mixture firmly into the bottom and up the sides of a buttered 9-inch deep-dish pie plate. Freeze for at least 15 minutes.
- Whip the cream: In the bowl of an electric mixer, beat the heavy cream on medium-high speed until stiff peaks form, about 1 to 2 minutes. Transfer the whipped cream to a separate large bowl.
- Make the cream cheese base: In the same mixer bowl, beat the room temperature cream cheese, sour cream, powdered sugar, and vanilla on medium-high speed until light, fluffy, and smooth, about 1 minute.
- Combine the filling: Gently fold the cream cheese mixture into the bowl with the whipped cream.
- Add the cookies: Reserve 8 of the remaining cookies for garnish. Lightly crush the other 9 cookies and fold them into the cream cheese filling.
- Fill and chill: Transfer the filling to the chilled pie crust and smooth the top. Cover and refrigerate for at least 4 hours, or overnight, until the pie is firm.
- Decorate and serve: Just before serving, press the 8 reserved cookies into the top of the pie. Slice and serve with extra dollops of whipped cream.
Recipe Tips
- How to get a non-soggy crust? Freezing the crust for at least 15 minutes before adding the filling is the key. This helps the butter firm up and creates a solid barrier that prevents the creamy filling from making the bottom soft.
- Can I make this pie ahead of time? Absolutely! This is a perfect make-ahead dessert. You can prepare the pie and let it chill in the refrigerator for up to 2 days. Add the final whole cookie decorations just before you plan to serve it for the best look.
- How do I get a light and fluffy filling? The secret is to use room temperature cream cheese and sour cream, which allows them to beat into a smooth, lump-free base. Then, gently fold in the whipped cream to keep all the air you incorporated.
- What if I don’t have a food processor? You can easily make the crust without one. Place the cookies in a large, sealed zip-top bag and crush them with a rolling pin or a heavy can. Then, mix the crumbs with the melted butter in a bowl.
What To Serve With Oreo Pie
This is an incredibly rich and decadent pie that is perfect on its own.
- A tall glass of cold milk
- A hot cup of black coffee or an espresso
- A scoop of vanilla bean or cookies-and-cream ice cream
How To Store Oreo Pie
- Refrigerate: This pie must be stored in the refrigerator because of the cream cheese filling. Cover it loosely with plastic wrap, and it will keep for up to 4 days.
Oreo Pie Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 32g
- Saturated Fat: 18g
- Sodium: 380mg
- Fiber: 2g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, to save time you can use a pre-made 9-inch deep-dish chocolate cookie crust.
The filling needs adequate time to set. Ensure your cream cheese is at room temperature so it blends smoothly, and that you whip the heavy cream to stiff peaks. Most importantly, the pie must chill for at least 4 hours to become firm enough to slice cleanly.
Yes, Oreo pie freezes very well. Wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Let it thaw in the refrigerator for several hours before slicing and serving.
Try More Recipes:
Oreo Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings20
minutes480
kcalThe ultimate no-bake dessert for cookie lovers, featuring a crunchy Oreo crust and a light, fluffy, and creamy cookies-and-cream filling.
Ingredients
1 (19.1-oz.) package Oreos, divided
5 Tbsp. salted butter, melted
1 cup heavy whipping cream
8 oz. cream cheese, room temperature
1/4 cup sour cream, room temperature
3/4 cup powdered sugar
1 tsp. vanilla extract
Directions
- Crush 25 cookies, mix with melted butter, and press into a 9-inch deep-dish pie plate. Freeze for 15 minutes.
- Whip heavy cream to stiff peaks and set aside.
- In a separate bowl, beat cream cheese, sour cream, powdered sugar, and vanilla until smooth and fluffy.
- Gently fold the cream cheese mixture into the whipped cream.
- Crush 9 more cookies and fold them into the filling.
- Pour the filling into the chilled crust and refrigerate for at least 4 hours until firm.
- Decorate with the remaining 8 whole cookies before serving.
Notes
- Using room temperature cream cheese and sour cream is crucial for a smooth, lump-free filling.
- The pie must be thoroughly chilled for at least 4 hours to ensure the no-bake filling sets properly.
- Freezing the crust before adding the filling is the secret to keeping it crisp.
- This is a perfect make-ahead dessert for parties and gatherings.
