Oreo Pie

This simple to make No-Bake Oreo Pie is the perfect quick dessert. Made with only 3 ingredients this dessert is light and creamy anf made with everyone's favorite cookie! Everyone will be amazed this dessert didn't take you hours to make.

Prep Time15

Cook Time0

Chill time30

Course: Dessert

Cuisine: American, Baked Goods, No-Bake

Keyword: No-Bake Oreo Pie, Oreo Pie

Servings: slices

Author: Jennie Duncan

Ingredients

Oreo Pie Crust:

22 Oreo cookies
5 tablespoons unsalted butter (melted)

Oreo Pie Filling:

12 Oreo cookies
16 oz whipped topping (thawed)

Oreo Topping:

4 Oreos (crushed)

Instructions

Oreo Pie Crust:

Place all 22 Oreo cookies into a food processor or blender. Grind cookies into very fine crumbs.
Pour Oreo crumbs into a mixing bowl with melted butter. Stir until combined then pour into a 9-inch pie pan.
Press cookie crumble into your pie pan evenly. I used a measuring cup to press the crust evenly and tightly across my pan. Set your pie pan into the fridge.

Oreo Pie Filling:

Place 12 Oreo cookies into a food processor or blender. Grind cookies into very fine crumbs then pour into a mixing bowl. Add in whipped topping and mix.
Remove pie crust from fridge and spoon in all your pie filling.

Oreo Topping:

Crush Oreo cookies and sprinkle on top of your pie. Place your pie in the fridge to chill for 2-3 hours or overnight.
Once chilled remove from the fridge, slice, and serve.

Video

Notes

Tips for a great Oreo Pie:

I like to use a food processor or blender for crushing the Oreos. This allows the Oreos to be crushed finer that by hand or in a Ziplock bag. Especially with the crust you want a finer crushed Oreo. Chunks would not stay together as well in the crust.
Make in enough time to allow it to chill in the refrigerator. When mixing the Cool Whip and the Oreos together for the filling, you want to allow enough time to let the pie set in the fridge. This will ensure the pie stays together nicely when serving.
Forming the pie crust can be simple. An easy way to form the pie crust is to use a rounded bottom of a mug, cup or measuring scoop to press the curst firmly together in the pie pan.

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