With only three ingredients, this Easy Oreo Pie Recipe comes together in minutes, featuring a simple crust and creamy filling that will delight any cookie lover.
You had me at Oreo. I don’t care how old I get—I’ll always have a soft spot for those classic black-and-white cookies. I don’t get involved in the debate about the “right” way to eat one, mostly because there’s only one correct method: twist the cookies apart, lick the creamy center, then eat the chocolate sides. (Case closed.) Of course, the internet has turned Oreo-eating styles into personality tests and heated discussions, but I prefer to channel my energy into making this easy Oreo pie instead.
Unlike traditional pies that demand perfect dough rolling and pastry skills, this one’s a breeze and requires only three ingredients. A few blitzes in the food processor and a short chill in the fridge are all that stand between you and dessert bliss. The crust—made entirely of Oreos and butter—is as foolproof as it gets, while the creamy Oreo filling takes that signature cookie flavor to the next level. No baking, no fuss, just pure, indulgent joy in every bite.
Fortunately, with this recipe, you don’t have to pick a side. You get to enjoy the full Oreo experience—crumbly, creamy, and utterly irresistible. I love apple pie and cherry pie (and basically every other kind of pie), but I keep coming back to this one. Maybe it’s the nostalgia, maybe it’s the simplicity, or maybe it’s just because when I eat two slices, I get to say I’m double-stuffed.
Fun Oreo pie twists
Once you’ve got the base recipe down, the fun really begins. Try a minty Oreo pie by adding a few drops of mint extract to the whipped cream. Swirl in some smooth peanut butter for a peanut butter Oreo pie, or a shot of espresso for a coffee Oreo pie that’s part dessert, part pick-me-up. Want something fruity? Spoon cherry compote over the top for a cherry Oreo pie. Or go tropical with a coconut Oreo pie, using coconut whipped cream and a sprinkle of shredded coconut. You can even crush up different flavored Oreos—birthday cake, golden, or mint—to give your pie a new twist.
And there’s no rule saying you have to use Oreos in this pie (though I’d question your judgment if you didn’t). If you want to change things up, you can absolutely swap in graham crackers, vanilla wafers, chocolate chip cookies, or gingersnaps.
How do I store leftovers?
Leftovers? That’s cute. But if you do manage to save a few slices, cover them with plastic wrap or pop them into an airtight container and keep them in the fridge for up to 3 days.
The pie freezes well, too—just wrap slices individually and store them for up to 1 month. Defrost overnight in the fridge or enjoy straight out of the freezer for an ice cream–like treat.
Serving suggestions
Add a scoop of your favorite ice cream to enjoy this pie à la mode or scatter some sliced fresh strawberries on top. I’m not a coffee drinker, but my husband swears by pairing a slice with a freshly brewed cup of coffee. I prefer to pair it with a cold glass of milk for the ultimate throwback treat.
Did I mention I’m a little obsessed with Oreos? This pie is just the beginning; I’ve got plenty more Oreo-inspired treats where that came from. Try my Homemade Oreo Ice Cream, Oreo Milkshake Recipe, Easy Oreo Truffles, or Oreo Brownies next. And when the holidays roll around, whip up Easy Christmas Oreo Balls, Valentine’s Day Chocolate-Covered Oreos, Classic Oreo Spider Cookies, or Holiday Oreo Cookie Pops for some festive fun.
Easy Oreo Pie Recipe
Ingredients
- 2 packages Oreo cookies ((14.3 ounces each) divided
- 4 tablespoons butter melted
- 2 tubs whipped cream (8 ounces each)
Instructions
- Place half the Oreos into a food processor and blend to a fine crumb. Add the butter and blend until combined.
- Spread the buttered Oreo crumbs along the bottom and up the sides of a pie dish to make the crust. Use a ¼-cup measuring cup or a spoon to smooth it out and compact it. Refrigerate for 30 minutes to set.
- Reserve a few Oreos for decorating. Place the remaining Oreos into the food processor and blend to a fine crumb. Reserve some crumbs for garnish. In a large bowl, gently fold the whipped cream and the crumbs together.
- Pour the cookies and cream mixture into the set pie crust and spread out evenly. Top with a few Oreo halves and the reserved crumbs. Chill in the fridge for at least 30 minutes before serving.
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