Ultimate Oreo Cookie Pie

Oreo Chunk Cookie Pie tastes like a delicious Oreo chunk cookie baked into a buttery pie crust that’s half pie and half fresh baked cookie!

We love baking pies all year long, including Mixed Berry Pie and Chocolate Chip Cookie Pie and also no-bake pies like the popular Banana Cream Pie!

Ultimate Oreo Pie

This Oreo Chunk Cookie Pie tastes like a delicious cross between Oreo Chunk Cookies and a half baked chocolate cookie crumb crust by incorporating Oreo crumbs and chunks in the batter. Most people love experimenting with add-ins for things like brownies and cookies to personalize them, and this recipe will change everything you know about baking. Cookies baked into pies? Best dessert ever.

What you end up with is a delicious half baked Oreo chunk cookie nestled into a buttery crisp pie crust. You could serve this with Vanilla Ice CreamHomemade Cool Whip or Homemade Whipped Cream, but to be honest, pour a cup of milk and sit down with a warm slice of this pie. You will be in heaven. It may be different than your classic No Bake Oreo Cream pie, but in all the best ways ever. This is the BEST OREO PIE.

Oreo Chunk Cookie Pie Collage of prep steps

Oreos are probably the most popular dessert flavor on the site. There is Oreo Cake, of course the classic Oreo no bake dessert Oreo Balls (even Peppermint ones), Oreo Cheesecake, Oreo Popcorn and probably the best ever viral hot recipe of the moment, Oreo Churros. If you love Oreos, you’re in the right place!

If you want to make this pie 100% Oreo you can also make this with an Oreo crust. We can’t vouch for you if you eat the entire 9-inch pie in one sitting. Especially if you top it with this Homemade Hot Fudge recipe!

Oreo Chunk Cookie Pie Collage of baking steps

Frequently Asked Questions

How do I make No Bake Oreo Pie?

14.3 ounce package Oreos
8 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces cool whip

1. Process the Oreos in a food processor until they’re fine crumbs, and mix half of them with the melted butter. Press it into a pie pan and refrigerate for 30 minutes.
2. Whisk together the cream cheese, powdered sugar, and cool whip until smooth, then fold in the Oreos and pour into the pie crust, refrigerate for 2 hours.

What other cookies can I bake into a pie?

Just about any! Use this same base recipe and instead of Oreos, try it with Nutter Butters, Chips Ahoy, Biscoff cookies, or your favorite Girl Scout Cookie.

Can I use different pie crust for Oreo Chunk Cookie Pie?

Absolutely! Try making this pie with a Graham Cracker Crust, or substitute the graham crackers for more Oreos for a chocolate cookie crust. You can even press the cracker crust into a 8×8 baking dish, or skip a crust altogether and bake it into cookie bars.

Oreo Chunk Cookie Pie taste like a delicious, melty, warm, Oreo chunk cookie baked into a buttery crisp pie crust and is soft like a cookie just out of the oven.
Tools Used in the Making of this Oreo Chunk Cookie Pie
Stand Mixer: A beautiful appliance in any kitchen.
Pie Plate: This beauty is a steal in comparison to the Emile Henry version, though both work wonderfully.
White Chocolate Chips: These end up melting in the pie and only add flavor, so going with good quality here is important. Stock up when you see good quality chocolate on sale.
Vanilla Extract: This is a great quality vanilla. You can also use vanilla sugar when you don’t want to add liquid to a recipe and vanilla paste when you want a beautiful plate (brush it on) or filling (include it in between cake layers before the frosting).
How to Store Oreo Chunk Cookie Pie
  • Serve: Oreo Chunk Cookie Pie is best served still warm from the oven, after it’s had a chance to cool for about 10 minutes.
  • Store: Cover with plastic wrap and store on the counter for up to 3 days, or in the refrigerator for up to 1 week. Reheat in the microwave for 10-15 seconds.
  • Freeze: Oreo Cookie Chunk Pie would be best frozen before baking, and thawed overnight in the refrigerator prior to baking. You can also freeze the cooked pie, wrapped tightly in plastic and then foil, for up to 1 month. Defrost at room temperature and reheat before serving.
Oreo Chunk Cookie Pie being sliced

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Oreo Chunk Cookie Pie

Oreo Chunk Cookie Pie tastes like a delicious Oreo chunk cookie baked into a buttery pie crust that's half pie and half fresh baked cookie!
Yield 8 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 9-inch deep-dish pie shell , unbaked
  • 2 large eggs
  • ½ cup flour
  • ½ cup sugar
  • ½ cup brown sugar , packed
  • 1 teaspoon vanilla extract
  • 3/4 cup butter , 1½ sticks, softened
  • 1 cup white chocolate chips
  • 1 cup Oreo crumbs
  • 12  Oreos , quartered

Instructions

  • Preheat oven to 325 degrees.
  • Beat the eggs in large mixer bowl on high speed until foamy.
  • Add in the flour, Oreo crumbs, brown sugar, white sugar and vanilla.
  • Beat in butter until combined.
  • Stir in the white chocolate chips.
  • Put mixture into pie shell and even the mixture out in the shell.
  • Put the quartered Oreos on top of the pie and push them in about halfway.
  • Bake for 60 minutes.
  • You can insert a knife or toothpick but just be aware melted chocolate will get all over it.
  • If the top looks browned and crisp after the timer goes off, the pie is ready.

Video

Nutrition

Calories: 730kcal | Carbohydrates: 85g | Protein: 7g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 91mg | Sodium: 466mg | Potassium: 218mg | Fiber: 1g | Sugar: 54g | Vitamin A: 600IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 4.6mg
Keyword: Ultimate Oreo Pie
Oreo Chunk Cookie Pie Collage

Photos used in a previous version of this post.

Oreo Chunk Cookie Pie
Oreo Chunk Cookie Pie taste like a delicious, melty, warm, Oreo chunk cookie baked into a buttery crisp pie crust and is soft like a cookie just out of the oven.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This looks delicious and I’m excited to make it for my daughter and her husband! I have a question regarding the “oreo crumbs”. To make them, do you remove the filling before processing the cookies into crumbs?
    Thank you!

  2. Can you mix the filling day ahead? I have been asked to bring small pieces (5.5 inch). Any idea how long would be good to bake?

      1. Mrs . Subrina when you see my message at then end it’s suppose to be a smiley face but it turned into a question mark , sorry !

  3. I was asked to bring pie for dessert but she & her son don’t like chocolate. I love how easy this looks so I was thinking of making two pies, one with chocolate Oreos the other with Golden Oreos & peanut butter chips. Do you think that would work?

  4. I’m so excited to make this pie. Just wondering if I am to use 3/4 cup of butter or 1 1/2 stick of butter?

    1. You’ll want to use 3/4 cups of butter. Most sticks are 1/2 cup so I was just explaining that it would be one and a half sticks. Enjoy!

  5. This recipe looks amazing. I was wondering if this can be done with an Oreo crust instead of a standard pie crust.

  6. Just wondering, do you melt the white chelate chips or just put them in whole? I assume whole, but I only ask because in the pictures I couldn’t see any chips or chunks of white chocolate.

      1. Is so delicious! I used a mix of white chocolate and peanut butter chips (I’m a sucker for all things pb! 🙂 haha)

      2. Also, forgot to ask. I had 2 crusts so I ended up making 2. More yumminess! I was thinking about freezing one for later, do you think it will be ok?

  7. I tried this last night and after baking for 60 minutes all the butter had risen to the top creating this pool of butter in the center of the pie.
    I noticed the entire pie was still very liquid particularly in the center so I baked for 5 more minutes.
    Butter then started spilling over the entire pie onto the bottom of the oven.
    This morning the pie is rock hard as though burnt.
    Any feedback?

    1. Oh no! I’d love to try and trouble shoot with you. Did you change any of the ingredients or instructions? Email me at contact @ dinnerthendessert .com and we can try and figure out what happened.

  8. Hi, in Step #3 do I need to mix the ingredients before beating in the butter? I’m looking forward to making this for the girls at work!

  9. Made this tonight and while it looked great and had a good flavor… the texture was cake like. I was hoping for more moist. Do you think I over baked it? I baked for 55 minutes but maybe my oven cooks quicker. I would like to try it again with any suggestions you may have. Thanks! 

    1. Sounds like you might have over mixed it. Make sure to only mix until combined. Hope this helps for next time. Glad the taste was still good!

  10. Hi I am not a fan of white chocolate. The pie looks fabulous and I was wondering what you think of using semi sweet. Thanks

    1. No, I’m sorry. I’ve never tested this recipe without the egg so I’m not sure what would work, if anything.

  11. I’ve had this recipe pinned for a while and waiting for the right time to bake it (…when we had someone to share it with). I love Oreo desserts and your pie did not disappoint! Simple recipe; the bake temp and time were spot-on and it turned out so yummy! We served still slightly warm from the oven (2 hours cooling time) with whipped cream. I will make this again!

  12. Love this recipe. I used soft brown sugar and poured half the mix in my premade pastry case. I baked it for 150 degrees fan oven for 50 minutes until the top was crispy. Went down a treat with my family.

  13. Hi there. I made this pie twice and it tastes great. However, both times the filling overflowed (in a big way) while it was cooking.. not sure why. 

    1. So happy you’re enjoying it but sad that you’re losing some of that wonderful filling! The only thing I can think of as to why that’s happening is that maybe your pie pan might be too small. Make sure to use a 9 inch pan.

      1. I’m trying to figure out how there would be that much filling to overflow. I mean, it’s a thicker pie so maybe try using a deeper 9 inch pie pan. It’s so good, you don’t want to waste any of that amazing filling…or make 2 pies, haha!

  14. I’ve made this recipe twice already……My family requested after enjoying it the first time.

    When I made the whole Oreos into crumbs I remove the filling and its still delicious.

  15. This pie is absolutely delicious but the middle sinks every time I bake it. I am sure that it’s not undercooked. What am I doing wrong.

    1. So glad it’s still delicious 🙂 If it’s sinking in the middle, it sounds like maybe it needs to be baked a bit longer. If you’re worrying about the edges burning, you could wrap the edges in foil while the middle bakes longer. Hope this helps!

  16. Would it be okay to remove the cream filling of the cookie. An awful lot of sugar (cookies, brown sugar, granulated sugar, white choc chips, plus more cookies on top. That’s a lot of “sweet”.

    1. I don’t see why not. I haven’t tried it that way before so you’ll have to let me know how it turns out!

  17. You seriously had me at Oreo! I could eat an entire package all to myself, which means i could eat this entire dessert myself. If i weren’t trying to eat better i would say game on, hah.

  18. This cookie pie looks like PERFECTION. Seriously! I’m a sucker for Oreo’s, so I know this would go over beautifully in my house.

    1. Soooo good! Luckily, everyone wants a slice so it goes quickly and the temptation to eat it all is null, lol!

      1. Hi, I just made two of these pies pie’s. I was wondering do I have to refrigerate it or can it be left out?