Cookies and Cream Pie

This cookies and cream pie is an easy no bake pie, with a delicious Oreo cookie crust, creamy filling full of more Oreos, and topped with more whipped cream! 

This pie is so easy, it’s perfect for beginners and experts. It’s got a simple chocolatey no bake chocolatey crust made with Oreo cookies. Then it’s filled with a creamy filling, kind of like a no bake cheesecake, with some cream cheese, whipped cream, sugar and vanilla, and of course lots of Oreo pieces. Top it all with some more whipped cream, and some more Oreo cookies for the finishing touch, and you’ve got a delicious creamy pie that everyone will love!

The whole pie tastes a little like cheesecake and a little like you’re getting big bite fulls of Oreo cookie filling, and who could say no to that?

This cookies and cream pie is the perfect pie for Oreo lovers! It’s creamy, smooth, and delicious. The cookies in the filling soften up a bit, all paired with the crunchy crust – it’s perfection. This pie is perfect to make all year long. It’s great for spring, summer, or fall. Thanksgiving pie table, yes please. Back yard BBQ, you know it. Easter dessert, sure! It’s good, and you’ll want it all the time.

Is it too early for pies? I love planning what I’m going to make for Thanksgiving dinner and dessert ahead of time, so  in case you’re already planning too this pie is perfect for the menu! I know it’ll be on mine.

Ingredients Needed to make Cookies and Cream Pie:

• Oreo Cookies
• Butter
• Heavy Cream
• Cream Cheese
• Powdered Sugar
• Vanilla Extract

How to make Cookies and Cream Pie?

This cookies and cream pie is super easy to make! You’ll first start with the Oreo crust. Crush the Oreo cookies into a fine crumb and then mix it together in a medium sized bowl. Pour the crumble into a 9inch pie plate and press it all around evenly across the bottom and edges up of the pie plate. Then stick it in the fridge to chill for about 30 minutes.

Make sure to soften the cream cheese, you can do this while your pie crust is chilling. 

Then whip up your heavy cream. You’ll need a stand mixer or hand mixer for this. And whip it until you have nice soft peaks. Scoop it out of the bowl and set it in the fridge for a few minutes until you need it.

Then whip it all up with a hand mixer or stand mixer (I just use the same bowl as the whipped cream, and don’t even wash it out, it’ll all be combined later anyway) until it’s nice and smooth. Add in the powdered sugar, and vanilla extract. Once it’s all nice and smooth and creamy, fold in the whipped cream, and the Oreo cookie pieces. 

Spread the filling into the prepared pie crust. Now you can refrigerate it right away, or top it with more whipped cream first. (Can be added now, or when serving). Then you need to stick the pie in the fridge for at least 6 hours. 

When you’re ready to eat it, remove it from the fridge and slice it up, and voila! 

Tips for making Cookies and Cream Pie:

• You can bake the Oreo cookie crust if you prefer, it will make the crust a bit crispier. Bake it at 350 F for 10 minutes.
• Top the pie with some chocolate ganache to add some extra deliciousness! Melt together 1/2 cup heavy cream and 1 cup chocolate chips
• You can make this pie with a variety of Oreo flavors for a different flavored pie! Peanut butter Oreos sound super  yummy to me.
• I like to whip the cream for the pie filling and the topping at once so I don’t have to do it twice. Just add both cups of heavy cream and whip it up. Then remove half of the whipped cream and add in the powdered sugar and vanilla extract for the topping by whipping it for just a couple extra seconds. Store it in a bowl in the fridge until you’re ready to put it on the pie.
• You can use the same stand mixer to make the whipped cream and the cream cheese filling. Make the whipped cream first, scoop it out with a rubber spatula and then add the cream cheese for the filling. It’s okay if a little whipped cream stays on the sides. (If you’re using a hand mixer then of course two bowl is just as easy, since you need to transfer it anyway).

How to store leftover cookies and cream pie? 

This pie is a great make ahead option because it stays great in the fridge or freezer. It can be stored in the fridge coverewd in plastic wrap for up to 5 days. The Oreos on top will soften a bit, so if you’re making it ahead of time add them when you’re ready to serve the pie.

You can also freeze the pie to help it last for even longer. It will make the filling a little thicker, and the crust will be hard to cut straight from the freezer. So I recommend letting it thaw for 30 minutes to 1 hour before slicing it up to help you cut through the crust, and so it doesn’t get stuck to the bottom of the pan. (You want to enjoy as much of that delicious crust as you can!) 

The pie can be frozen for up to 3 months.

This Oreo Pie is so delicious. It’s chocolatey meets creamy, it’s rich, and delicious. Perfect for any occasion, or no occasion at all. 

More no bake pie recipes:

• Frozen Peanut Butter Pie
• No Bake Cheesecake
• Raspberry Cream Pie
• Chocolate Cream Pie with Pudding
• Banana Cream Pie

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