This no-bake Double Chocolate Oreo Pie is a no-fuss dessert ideal for picnics, weekend dessert indulgences or any special celebration. Double chocolate is always a good thing.
Double Chocolate Oreo Pie
Cookies are a fun ingredient to incorporate into easy dessert making. Whether I’m making a red velvet Oreo pie, chocolate mint cookie bark or lemon bliss cheesecake using cookie flavors adds versatility. This Oreo pie is made with an easy fluffy chocolate filling embellished with crushed cookies for texture. It works like a charm.
Double Chocolate Oreo Pie
This pie isn’t difficult to make at all. As always, I like to mention just a few pointers to help you when recreating.
- Before you begin, take a few minutes to divide the Oreo cookies for the crust, the filling and for garnishing. I reserved 5 whole cookies for garnishing but, you may adapt depending on how you intend to finish the pie.
- Should you choose to, you may crush and incorporate all of the cookies, apart from the 20 reserved for the crust, into the filling.
- If you prefer to use homemade whipped cream for the filling and for garnishing, you’ll need 2 cups freshly whipped cream for the filling and 1 cup for garnishing.
- Allow ample time for chilling before attempting to slice for the cleanest piece of pie.
- The filling for this pie is generous. Should you choose to go with a standard premade Oreo crust, you could likely yield two pies.
This easy pie is ideal for sharing with friends and family, whether you’re hosting a back yard picnic, a neighborhood cookout, year-round holiday celebrations and birthdays. You may also enjoy these cookies and cream Oreo cupcakes from Beyond Frosting.
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Helpful Kitchen Items:
Double Chocolate Oreo Pie
Ingredients
- 1 1 lb 4 oz family size package chocolate Oreo cookies divided
- 1/4 cup butter melted
- 1 8 oz block plain cream cheese softened
- 2 cups cold half and half or whole milk
- 1 3.4 oz box instant chocolate or chocolate fudge pudding mix
- 1 8 oz frozen whipped topping, thawed divided
Instructions
- Before you begin: Divide the Oreos using 20 for the crust and 5 whole cookies for garnishing. Roughly crush the remaining for the filling in a plastic storage bag using a rolling pin.
- To make the crust: Pulse 20 Oreos in a food processor until fine crumbs. Mix with butter. Press firmly onto the bottom and sides of a 9 inch deep dish pie pan. Freeze for 10 minutes.
- Meanwhile, in a medium-size mixing bowl, cream the cream cheese using an electric mixer.
- In a separate bowl, whip together half and half and pudding mix until thickened. Add to cream cheese beating with mixer until fully combined.
- Add 1/2 whipped topping and crushed Oreos. Fold into the filling with a large spoon or spatula, until fully combined.
- Spread filling evenly into crust. Decorate the top with remaining whipped topping and reserved cookies.
- Chill for at least 6 hours or overnight to set.
- Store leftovers chilled.
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