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Pioneer Woman Oreo Pie

Pioneer Woman Oreo Pie - recipe card
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This no-bake Oreo pie is a decadent, creamy dessert with a crisp chocolate cookie crust and a luscious, mousse-like filling. It’s perfect for chocolate lovers and requires just 20 minutes of hands-on time.

Ingredients

Scale
  • 20 chocolate sandwich cookies (like Oreo), finely crushed (about 2 cups of crumbs)
  • 5 tablespoons unsalted butter, melted
  • 8 ounces full-fat cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups cold heavy cream
  • 1/4 cup powdered sugar (for sweetened whipped cream, if needed)
  • 12 chocolate sandwich cookies, coarsely crushed for garnish
  • Chocolate shavings or extra crushed cookies for garnish (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine the finely crushed cookie crumbs with the melted butter. Stir with a fork until the crumbs are all moistened and the mixture looks like wet sand. Press the crumb mixture firmly and evenly into a 9-inch pie dish. Use the bottom of a flat measuring cup to compact the crust, ensuring it’s even on the bottom and up the sides. Place the crust in the freezer while you prepare the filling.
  2. In a large mixing bowl, beat the softened cream cheese with 1/2 cup powdered sugar and vanilla extract. Beat on medium speed with an electric mixer for 2-3 minutes, until smooth and fluffy. Scrape down the sides and bottom of the bowl to ensure no lumps. The mixture should be light and creamy.
  3. In a separate cold metal bowl, whip the cold heavy cream using a hand mixer or stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to medium-high. Whip until stiff peaks form—this takes about 3-5 minutes. Be careful not to overwhip, or the cream will become grainy and start to turn into butter. When you lift the whisk, the peaks should stand straight up.
  4. If your whipped cream is not sweetened, you can add 1/4 cup powdered sugar during whipping. Whip in the sugar gradually as the cream begins to thicken. This is optional if you prefer a less sweet filling.
  5. Fold the whipped cream into the cream cheese mixture. Use a rubber spatula to gently fold, turning the bowl and scraping from the bottom. Mix just until no white streaks remain. Do not stir vigorously—you want to preserve the light, airy texture.
  6. Gently fold in the coarsely crushed Oreo cookies. Fold just until distributed, but do not overmix, as the cookies can turn the filling gray. The chunks will add texture and flavor.
  7. Remove the crust from the freezer. Spoon the filling into the prepared crust. Smooth the top with a spatula, making sure it’s even. Cover loosely with plastic wrap.
  8. Refrigerate for at least 4 hours, or overnight, to allow the pie to set completely. Chilling is essential so the pie holds its shape when sliced. Do not rush this step—a soft-set pie will be messy.
  9. Before serving, garnish with additional crushed Oreo cookies or chocolate shavings. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Serve chilled.

Notes

Storage: Store the Oreo pie in the refrigerator, loosely covered, for up to 5 days. The crust may soften slightly, but the pie will remain delicious. Freezing: This pie freezes beautifully. Wrap the fully chilled pie tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating: This is a no-bake dessert and should NOT be reheated. If you have leftovers, simply store them in the refrigerator. For a firmer slice straight from the fridge, let it sit at room temperature for 5-10 minutes before cutting.

Nutrition

Keywords: Oreo pie, no-bake pie, chocolate cream pie, cookie crust, creamy dessert, Oreo dessert, refrigerator pie, easy dessert, chocolate dessert, party dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-oreo-pie/