No Bake Oreo Pie

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This no bake Oreo pie is perfect for the cookies n cream lovers. It has an Oreo crust, a chocolate fudge bottom, Oreo pie, and Oreo whipped cream.

Prep Time40

Cook Time0

Chilling Time6

Total Time6 40

Servings: slices

Calories: 452kcal

Spray a 9-inch springform pan with baking nonstick spray really well. Set aside.
Using a food processor, blend the Oreos into a fine crumb. In a small bowl, add the Oreo crumbs, and melted butter and mix using a fork.
2 1/2 cups Oreo crumbs, 5 TBSP Unsalted butter
Add the crumbs to the prepared pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
Place in the freezer to set while making the chocolate.

In a bowl, add the chocolate chips. In a medium frying pan, heat the heavy cream over medium heat until steaming. Pour the cream over the chocolate chips and let sit for 2 minutes.
2 cups Semi-sweet chocolate chips, 1 1/4 cups Heavy cream
Use a baking rubber spatula to mix the chocolate until smooth. If any chocolate chunks remain, heat in the microwave for 15 second intervals and mix well until smooth.
Pour the chocolate on top of the crust. Place back in the freezer for at least 15 minutes to set.

Using a food processor, blend the Oreos into small and medium pieces. Set aside.
1 cup Oreo pieces
Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
1 1/2 cups Heavy cream, 1/3 cup Powdered sugar, 1 tsp Pure vanilla extract
In a separate large bowl using a hand mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes. It will become really creamy.
16 oz Cream cheese, 1 cup Powdered sugar
Add the whipped cream to the cream cheese mixture. Use a baking rubber spatula to gently fold in the whipped cream until it is mixed in. Don't be too rough, otherwise it will lose the air in the whipped cream and it won't set.
Add the Oreo pieces and mix in. Take the crust out of the freezer and add the pie batter on top of the chocolate layer. Use an offset icing spatula to spread it until smooth and even.
Place in the fridge covered for at least 6 hours or overnight.

Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
Use a food processor and blend the Oreos into a fine crumb. Add the Oreo crumbs to the whipped cream.
1/4 cup Oreo crumbs

First, take the pie out of the pan. Remove the springform part and then use a large spatula to move the pie to your serving platter.
I used a large French star tip to pipe dollops of whipped cream around the edges. Top with more Oreos and Oreo crumbs.
Keep stored in the fridge up to 5 days.

Pull out dairy ingredients 2 hours before baking.