This Cookies and Cream Pie is everything you want in a no-bake dessert: creamy, crunchy, and packed with Oreo flavor in every bite. The first time I made this pie, I was looking for something quick to bring to a potluck, and honestly, I wasn't expecting much. But when I sliced into that first piece and saw the layers of crushed cookies folded into that fluffy cream cheese filling, I knew I'd found something special. It comes together so easily with just a handful of ingredients, and the hardest part is waiting for it to chill.
If you love simple desserts that taste bakery-quality, you'll want to try this alongside my Funfetti Cookie Sandwiches or Molten Cookie Dough Cupcakes for your next gathering.
What Makes This Cookies and Cream Pie So Good
There's a reason this Cookies and Cream Pie has become one of my go-to recipes. It's a no-bake pie recipe that doesn't require any fancy techniques or hard-to-find ingredients. You get a buttery, crunchy Oreo pie crust that bakes up golden and crisp, then a filling that's equal parts tangy cream cheese and sweet whipped cream with chunks of Oreos folded right in. It's rich without being heavy, and every forkful has that perfect cookies and cream flavor you crave.
You can make this Cookies and Cream Pie a day or two ahead, which means less stress when you're hosting. It sits in the fridge, getting even better as the flavors meld together. Whether you're bringing it to a barbecue or serving it after Sunday dinner, this chocolate dessert pie always gets compliments.
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Cookies and Cream Pie Ingredients
Here's everything you need to make this Cookies and Cream Pie with Oreos. The ingredient list is short and straightforward, and you can find everything at your local grocery store.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust:
- Oreo cookies (not Double-Stuf): These get pulsed into fine crumbs to form the base of your crust. The regular Oreos work best here because they have just the right balance of cookie to cream filling.
- Butter, melted: Binds the cookie crumbs together and helps the crust bake up crisp and sturdy.
For the Filling:
- Cold heavy cream or heavy whipping cream: Whips up into stiff peaks to give the filling that light, fluffy texture.
- Full-fat brick cream cheese, softened to room temperature: Adds richness and tanginess to balance the sweetness. Make sure it's softened so it blends smoothly without lumps.
- Confectioners' sugar: Sweetens the filling and helps create that smooth, creamy consistency.
- Pure vanilla extract: Adds warmth and depth to the flavor.
- Whole Oreos, chopped : These get folded into the filling for extra texture and bursts of cookie flavor in every bite.
Optional Topping:
- Homemade whipped cream: A dollop on top makes the pie look bakery-pretty and adds an extra layer of creaminess.
How to Make Cookies and Cream Pie
This Cookies and Cream Pie comes together in a few simple steps, and the process is so easy you'll want to make it all the time.
Preheat oven: Preheat your oven to 350°F (177°C) so it's ready when you need it.
Make the crust: Pulse 22 Oreos in a food processor or blender until you have fine crumbs, about 2 cups or 250g. Pour the crumbs into a large bowl and mix with the melted butter until the mixture looks thick and wet, almost like wet sand. Press it firmly into a 9-inch ungreased pie dish, packing it evenly across the bottom and up the sides to form a solid crust. Bake for 10 minutes, then let it cool completely before you add the filling.
Make the filling: Using a hand mixer or stand mixer, beat the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. You'll know it's ready when the cream holds its shape and doesn't slide off the beaters. Set it aside. In the same mixer, beat the softened cream cheese on medium speed until it's smooth and creamy with no lumps. Add the confectioners' sugar and vanilla extract, and beat until everything is fully incorporated and fluffy. Gently fold the whipped cream and chopped Oreos into the cream cheese mixture with a spatula until well combined, being careful not to deflate the whipped cream.
Assemble the pie: Spread the filling into the cooled crust and smooth the top with an offset spatula so it looks neat and even.
Chill: Cover the pie tightly with plastic wrap or foil and refrigerate for at least 6 hours, or up to 2 days. If you're in a hurry, you can freeze the pie for 4 hours to speed up the setting process.
Optional topping: If you want to make the pie extra special, garnish with whipped cream using a piping bag and Ateco 849 piping tip for decorative swirls.
Slice and serve: When you're ready to serve, slice the pie with a sharp knife. For neat, clean slices, wipe the knife clean between cuts.
Equipment For Cookies and Cream Pie
Here's what you'll use to make this Cookies and Cream Pie from start to finish:
- Food Processor: For pulsing the Oreos into fine crumbs.
- 9-inch Pie Dish: The perfect size for this recipe.
- Hand or Stand Mixer: To whip the cream and beat the cream cheese until smooth.
- Silicone Spatula: For folding the filling together gently.
- Offset Spatula: Helps you smooth the top of the pie.
- Piping Bag (Optional): If you want to add decorative whipped cream on top.
- Ateco 849 Piping Tip (Optional): Creates pretty swirls of whipped cream.
Substitutions and Variations
This Cookies and Cream Pie is pretty flexible, so here are a few ways you can customize it:
Different cookies: If you're not an Oreo fan, try using chocolate graham crackers or Nutter Butters for the crust. The filling can handle other mix-ins too, like chopped peanut butter cups or chocolate chips.
Lighter filling: Swap half of the cream cheese for Greek yogurt or mascarpone if you want a slightly tangier, lighter filling.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos to make this pie gluten-free.
Extra toppings: Drizzle some chocolate or caramel sauce over the top before serving, or sprinkle on some mini chocolate chips for extra crunch.
How to Store This Cookies and Cream Pie
This no-bake creamy dessert keeps well in the fridge, which makes it a great make-ahead option.
Refrigerator: Store the pie covered tightly with plastic wrap or foil for up to 3 days. The filling stays creamy and the crust stays crisp.
Freezer: You can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap, then in foil, and freeze. Thaw it in the fridge overnight before serving. The texture stays surprisingly good, though the crust may soften slightly.
Expert Tips
Use room temperature cream cheese. If your cream cheese is cold, it won't blend smoothly and you'll end up with lumps in your filling. Let it sit on the counter for about an hour before you start.
Don't skip the chilling time. I know 6 hours feels like forever, but the pie needs that time to set properly. If you try to slice it too early, the filling will be too soft and it won't hold its shape.
Press the crust firmly. When you're pressing the Oreo crumbs into the pie dish, really pack them down so the crust holds together when you slice the pie.
Fold gently. When you're adding the whipped cream to the cream cheese mixture, fold it in gently with a spatula instead of stirring vigorously. This keeps the filling light and fluffy.
Wipe your knife between slices. For the prettiest slices, run your knife under hot water and wipe it clean between each cut. This keeps the edges sharp and clean.
FAQ
What is Dolly Parton's favorite pie?
Dolly Parton has mentioned that her favorite pie is a classic Southern chess pie, which is sweet, custardy, and simple. It's a bit different from this cookies and cream pie, but both are rich and satisfying in their own way. If you love easy, crowd-pleasing desserts, you'll appreciate both styles.
What is the filling in a cookie pie?
The filling in this cookie pie is a mixture of whipped cream cheese, sweetened whipped cream, and chopped Oreos. It's creamy, tangy, and light, with chunks of cookies folded in for texture. The combination gives you that classic cookies and cream flavor in every bite.
Does McDonald's have a cookies and cream pie?
McDonald's has offered a cookies and cream pie in some locations, but availability varies by region and time of year. If you're craving that flavor, making this homemade version gives you full control over the ingredients and lets you enjoy it anytime without waiting for it to come back on the menu.
What is the white stuff inside of an Oreo?
The white filling inside an Oreo is a sweet cream made primarily from sugar and vegetable oils, with a hint of vanilla flavoring. It's what gives Oreos their signature taste and creamy texture. When you fold chopped Oreos into this pie filling, you get little pockets of that sweet cream throughout.
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Cookies and Cream Pie
Ingredients
Method
- Preheat your oven to 350°F (177°C).
- In a food processor or blender, pulse 22 Oreos into fine crumbs, about 250g or 2 cups packed. Pour the crumbs into a large bowl. Add the melted butter and stir until well combined. The mixture should be moist and clumpy.
- Transfer the crumb mixture to a 9-inch pie dish (un-greased). Press it firmly into the bottom and up the sides using medium pressure with your hands, making an even crust.
- Bake the crust for 10 minutes. Allow to cool while you prepare the filling.
- In a hand or stand mixer, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
- In the same mixer, beat the softened cream cheese on medium speed until smooth and creamy. Scrape down the sides as needed. Add the powdered sugar and vanilla, and beat on medium-high until fully combined and smooth.
- Slowly fold the whipped cream and chopped Oreos into the cream cheese mixture using low speed or a silicone spatula. Be gentle to avoid deflating the whipped cream.
- Spread the filling into the cooled pie crust, smoothing the top with an offset spatula.
- Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours (or up to 2 days). The longer it sets, the better the texture.
- Optionally, top with homemade whipped cream and garnish as desired before serving.
- To serve, slice with a sharp, clean knife. Wipe the knife clean between each cut for neat slices.
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