This is the best Oreo pie you will ever eat! It's easy to make with 8 ingredients and tastes even better than the beloved Oreo cream pie from Village Inn (or Baker's Square).
Place Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
In a large bowl, combine Oreo crumbs, sugar and butter and press into a 9” inch round pie dish. Bake for 8 minutes until slightly puffed. Remove from oven and cool completely.
Make the filling:
Crush and chop the Oreos:
Place 10 Oreo cookies on a cutting board.
Cut the cookies into small, ¼” pieces, set aside.
Put 8 Oreos into the container of a food processor fit with an “S” blade.
You may need to pause, break apart cookies that get stuck to the blades, and continue processing.
If you don’t have a food processor, you can crush the Oreos with a rolling pin.
Set aside.
Make the Oreo filling:
In the bowl of a standing mixer or with a hand-held mixer beat whipping cream, vanilla and powdered sugar until stiff peaks form. Set aside.
In the bowl of a standing mixer or with a hand-held mixer, cream together butter, cream cheese and sea salt. Beat until well combined & smooth (about 30-60 seconds).
Fold in whipped cream until mixture is smooth.
Stir in Oreos.
Make homemade whipped cream
Use the recipe linked above to make homemade whipped cream to decorate the top of the pie.
Assemble/chill
Evenly spread the Oreo filling into the baked cooled pie crust.
Use a piping bag to decorate the pie with homemade whipped cream.
Chill for at least 3 hours before serving.
Video
Notes
Quantity of ingredients (what to buy):
This recipe uses a full, family size bag of double stuffed Oreos (30 cookies)
The recipe calls for 2 cups (1 pint) of heavy whipping cream, but I suggest buying 1 quart (4 cups) so you can make homemade whipped cream to decorate the top.
Nutrition information calculated based on this recipe making 16 servings, without the homemade whipped cream (pie filling and crust only). Ingredient substitutions
Cream Cheese. Use full-fat cream cheese for the best flavor.
Granulated Sugar. Organic cane sugar works well in place of white granulated sugar.
Salted butter. Unsalted butter can be used in place of salted butter.
Heavy Whipping Cream. Use heavy cream, or heavy whipping cream that is cold (since it will be whipped to use in the filling).
Vanilla Extract. If desired you can use vanilla bean paste instead of extract.
Double Stuffed Oreos. any sandwich cookie works well in this cookies and cream pie (Trader Joe's JoJo's, regular Oreos, etc.) You can even use flavored cookies (birthday cake, peppermint, etc.) if you want to change the flavor. You can also use a gluten-free sandwich cookie to make this recipe gluten-free (apparently Oreo started making gluten-free Oreo's now - amazing)!
StoreStore leftovers in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.FreezeThis Oreo pie freezes well in one of two ways:1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing - it's up to you. 2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.