Treat yourself and your friends to this whipped-creamy, cookie-crunchy, no-bake crowd-pleaser.
Now that we’re approaching the end-of-year holidays—a time of year I like to call “eatin’ season”—I’m about ready to start unleashing all the desserts I make in December. Last weekend, I went through my huge stash of sweets recipes and separated them into two categories: complicated and easy.
I am definitely one of those people who enjoys baking things all day, especially around the holidays. I’ll create a whole-day queue of recipes, some of which overlap each other, and end up with a ton of sweets and baked goods to share. But you know what? I don’t always have that whole, empty day to play in the kitchen, and sometimes I just need a pie to bring to a dinner party. And because it was an insanely busy week in my world, I’m rolling out a December dessert from the easy collection.
This magical Oreo pie features a cookie crumb crust, luscious cookies-and-cream whipped filling, and cutesy decorations on top. Believe me, it’s hard to find an eater picky enough to turn down a slice of this pie. It’s the hit of every party I bring it to, and I don’t think I’ve ever taken home leftovers. This pie is a set-it-and-forget-it masterpiece; you can make it a day ahead of time, and it does not require an oven. Did I mention it only has three ingredients? THREE.
Tips for making a perfect Oreo pie
There’s not a ton of technique involved in making an excellent Oreo pie. The ingredients are simple, and as long as you can make whipped cream, you can make this pie! Either way, you may still benefit from these pointers.
- Take your time on the crust: Make sure you coat the crumbs with the melted butter. Make an effort to push the mixture into the bottom and sides of your pie dish to ensure there are no gaps and that the crust is tall enough to hold all the filling.
- Chilling time is crucial: The longer you can chill the crust before filling it, the better, but be sure to let it sit in the fridge for at least 30 minutes. Once the pie is filled, you should refrigerate it for at least 30 minutes, but you can let it chill overnight, too.
- No electric mixer? No problem: You can make whipped cream by hand! Place a metal mixing bowl and a metal whisk in the freezer for five to ten minutes, then remove them and add the whipping cream to the bowl. Whisk with quick, circular motions to introduce air into the cream until stiff peaks form. It will take longer to do this by hand, but it can be done!
How do I store leftovers?
Cover the leftover pie with plastic wrap or transfer it to an airtight container, and store it in the fridge, where it’ll last for about 3 days—if someone else doesn’t eat it. Serve cold.
Serving suggestions
Oreo pie doesn’t need a lot of flourish to please. It’s delicious on its own. But you can always add some pizazz with a drizzle of warm caramel, a spoonful of chocolate fudge sauce, or a dusting of cocoa powder.
I personally love serving this pie along with a mug of Rich And Creamy Hot Chocolate, or if you like evening coffee, try it with this Copycat Starbucks Vanilla Spice Latte. And, to me, this pie is a natural dessert choice after any heavy holiday meal or dinner party, but you can also serve it after a light meal, such as this Seafood Salad or this Easy Baked Cod Recipe.
Oreo Pie Recipe (No-Bake!)
Ingredients
- 2 packages Oreo cookies (14.3 ounces each)
- 4 tablespoons butter melted
- 2 cups whipping cream
Instructions
- Take one package of Oreos and place the cookies in a food processor. Pulse until the Oreos become a fine crumb texture. Add the melted butter to the crumb mixture and process again.
- Transfer the mixture to a pie dish, making sure to evenly spread the buttery crumbs along the bottom and up the sides to create a pie crust. Use a spoon to compact the mixture. Let the dish rest in the fridge for approximately 30 minutes to allow it to set.
- Whip the cream with an electric mixer until stiff peaks form. Remove about 1 cup of the whipped cream and place it into a piping bag; refrigerate for later.
- Place the second package of Oreos into the food processor, reserving a few whole Oreos for decorating the top. Blend the remaining Oreos into fine crumbs, then transfer to the bowl with the remaining whipped cream. Mix thoroughly.
- Gently pour the whipped cream mixture into the set pie crust. Spread it out with a rubber spatula, then pipe whipped cream in patterns on the top and decorate with whole Oreos. Cover and refrigerate the pie for 30 more minutes to let it firm up before serving.
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