This is the best Oreo pie recipe! It’s easy to make with 8 ingredients and tastes even better than the beloved Oreo cream pie from Village Inn (or Baker’s Square).

When Ritch and I were dating he told me I had to try the Oreo pie from Baker’s Square (AKA: Village Inn in some parts of the US). I was skeptical (nothing could beat French Silk Pie, right?) but I took one bite and I was in love.

It was like this Dirt Cake in pie from but lighter and fluffier, and from then on it became one of my favorite pies.

Well, sadly Baker’s Square went out of business and Village Inn no longer sells the Oreo cream pie – so I created my own (dare I say tastier) version of our restaurant favorite.

Oreo Pie: Ingredients & Substitutions

• Cream Cheese. use full-fat cream cheese for the best flavor.
• Granulated Sugar. Organic cane sugar works well in place of white granulated sugar.
• Salted butter. Unsalted butter works well.
• Powdered Sugar. No substitutes for powdered sugar!
• Heavy Whipping Cream. Use heavy cream, or heavy whipping cream that is cold (since it will be whipped to use in the filling). The recipe calls for 2 cups (1 pint) of heavy whipping cream, but I suggest buying 1 quart (4 cups) so you can have some to decorate the top with.
• Vanilla Extract. If desired you can use vanilla bean paste instead of extract.
• Double Stuffed Oreos. any sandwich cookie works well in this cookies and cream pie (Trader Joe’s JoJo’s, regular Oreos, etc.) You can even use flavored cookies (birthday cake, peppermint, etc.) if you want to change the flavor. You can also use a gluten-free sandwich cookie to make this recipe gluten-free (apparently Oreo started making gluten-free Oreo’s now – amazing)!

How to Make Oreo Pie

This recipe calls for a baked and cooled Oreo pie crust and a no-bake filling. See the step-by-step photos in this post and don’t forget to watch the video.

Make the Oreo crust

Note: You can buy a store-bought Oreo pie crust to make this recipe even easier! Or you can make your own (my preference). Start by preheating the oven.

Then, place the Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs. You may need to pause, break apart cookies that get stuck to the blades, and continue processing.

If you don’t have a food processor, you can crush the Oreos with a rolling pin.

Next, combine Oreo crumbs, sugar and butter in a large bowl and stir to combine.

Then press the Oreo mixture into a 9” inch round pie dish. Bake the crust for 8 minutes until slightly puffed. Then remove it from oven and cool completely.

Make the Oreo pie filling

To make the best Oreo pie, you need two different textures of Oreos in the filling – processed and roughly chopped.

Place 10 Oreo cookies on a cutting board. Cut the cookies into small, ¼” pieces, set aside – these will be large pieces of softened cookie throughout the filling – which is my favorite part.

Put 8 Oreos into the container of a food processor fit with an “S” blade and Process until the mixture resembles coarse crumbs – this will infuse Oreo flavor throughout the filling.

In the bowl of a standing mixer or with a hand-held mixer beat whipping cream, vanilla and powdered sugar until stiff peaks form.

In the bowl of a standing mixer or with a hand-held mixer, cream together butter, cream cheese and sea salt. Beat until well combined & smooth (about 30-60 seconds).

Fold in whipped cream until mixture is smooth.

Stir in crushed and chopped oreos.

Assemble the Oreo pie

Evenly spread the Oreo filling into the baked cooled pie crust.

Use a piping bag to decorate the pie with homemade whipped cream. Then, chill the pie for at least 3 hours before serving.

Store

Store leftovers in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This Oreo cream pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing – it’s up to you.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

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The photos in this post were taken by Ginny from In Bloom Bakery!

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