Did you know Nabisco discontinued the pre-made Oreo crust? As we were prepping for Thanksgiving, Fatima wanted to make some sort of dessert aside from her delicious sweet potato pies. Growing up she always had a cake, but something was telling her to make an Oreo cream pie. So she made me in charge of this dessert. I almost ate the whole pie myself…
I thought I’d be able to throw some things into a stand mixer and pour it into a pre-made pie crust. But my hopes and dreams were crushed when I couldn’t find any crusts in the store. A little trip through Google showed me these crusts were discontinued in EARLY 2023! That’s when I decided to make the Oreo crust from scratch. It’s not really a big deal, you just need some Oreos and butter. I used my Oreo Cheesecake crust to help me out.
Making No Bake Oreo Cream Pie
You NEED TO MAKE THIS THE NIGHT BEFORE YOUR GATHERING. The filling needs to set and it’s best served very cold. I took this out to take photos and 20 minutes later, we had a slice. Was not as good as the next day when we had a slice immediately out of the fridge. So keep this cold right up until you eat it.
Ok, I said ‘no bake.” The actual pie is a no bake, however you will need to pre-bake the crust. Otherwise, you’ll be eating a soggy crust with this luscious filling, and you’ll want that firm crust to break up the filling.
As for the filling, it’s pretty easy. You’ll make some whipped cream, throw in some cream cheese, crushed Oreos, confectioners sugar, and call it a day. If I could wish away the effects of sugar on the body, I would eat this pie every day–well a slice every day.
Pro tip: you’ll notice cute little balls of cool whip on the top of this pie. That was only for photo staging. You’ll want to spread a layer of cool whip on top of the pie to break up the sweetness.
No Bake Oreo Cream Pie and Homemade Oreo Crust
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Loading...Ingredients
- Crust
- 25 Oreos, regular
- 6 tablespoons butter, melted
- Oreo Pie Filling
- 1 cup heavy cream
- 8oz cream cheese
- 1/4 cup confectioners sugar
- 1 tsp vanilla extract
- 15 Oreos, chopped
- Cool whip or additional 1 cup heavy whipping cream to make homemade whipped cream
Instructions
Crust
Preheat oven to 350 degrees F.
Crush up 25 Oreos (cream and all) until really fine. I used a blender to do this, but a bag and a rolling pin will work, too! Place crumbs in a medium bowl.
Pour melted butter into the bowl of Oreo crumbs and stir until all combined.
Push the Oreo and butter mixture into a 9-inch pie pan to form a crust.
Place in the oven and bake the crust for 10 minutes (and not a minute longer!).
Remove from the oven and let cool completely (this is the only baking we need to do).
Oreo Cream filling
Crush 15 Oreos into a bowl and set aside. I used my hands for this as you'll want to have some chunky pieces. I broke each Oreo into quarters.
In a stand mixer with a whisk attachment, whip heavy cream until stiff peaks form. Set aside.
In another large bowl, beat cream cheese until smooth.
Add confectioners sugar and vanilla extract, and beat until silky smooth.
Grab those bowls of whipped cream, and crushed Oreos, and fold them into the cream cheese mixture. I've made this twice and the first time I rushed this process and the filling was a little dense--still delicious. But take your time with the folding, on the second time, the filling was luscious and airy.
Spread filling into the cooled crust. Cover tightly and let sit for 8 hours.
When time to serve, spread cool whip over the top of the pie. Garnish with crushed or halved Oreos.
Notes
You'll notice cute little balls of cool whip on the top of this pie in the photos. That was only for staging. Spread a layer of cool whip on top of the pie as it'll break up the sweetness. This pie is best served cold. Keep it in the fridge until the last possible second before serving.
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