This Oreo Truffle Cream Pie has an Oreo crust, an Oreo truffle base and an Oreo cream filling topped with whipped cream and more Oreo’s!
Quick Tips
- I recommend buying a party size pack of regular Oreo’s – you will use all of them!
- This recipe fits in a standard 9-inch pie pan
- Bake the pie crust before adding the Oreo truffle layer to prevent the crust from coming apart
- When adding the Oreo truffle layer, press it out with your hands before adding it to the crust. The less you move it around in the pan, the better, in order to avoid crumbling the crust
- Reserve some of the Oreo truffle layer for rolling and topping the pie if desired
Equipment
- Mixing bowls
- Food processor or rolling pin
- 9-inch pie plate (not deep dish)
- Silicone spatula
- Measuring cups
- Hand or stand mixer
- Mixing spoons
Looking for more cream pies? Try these delicious recipes!
- Butterfinger Cream Pie
- Banana Split Pie
- No Bake Chocolate Peanut Butter Pie
- Hershey’s Chocolate Cream Pie
Ingredient Notes
Believe it or not, this pie contains just six total ingredients! A few of the ingredients are divided and used multiple times throughout the pie assembly, so read the instructions carefully.
- Regular Oreo’s: this recipe requires at least 52 Oreo’s (plus more for topping if desired), so I recommend buying a party pack of regular Oreo’s, which contains 63 cookies. If you buy double stuffed Oreo’s be sure to check how many cookies are in the package. You could also buy two regular packs of Oreo’s
- Butter: melted butter is used for the Oreo crust
- Cream cheese: cream cheese is used for the Oreo truffle layer and the Oreo cream layer
- Whipped topping: 8 ounces of cool whip or store brand whipped topping is used for the Oreo cream filling and for the pie topping
- Instant vanilla pudding: 1 3.4 ounce pack is used for the cream filling. Make sure that it is instant pudding and not cook and serve.
- Milk: used to mix with the instant pudding
How to Make Oreo Truffle Cream Pie
Making this pie is super simple and can be divided into just a few steps!
- Make the Oreo crust
- Make the Oreo truffle layer
- Make the Oreo cream layer
- Assemble the pie
How to make the Oreo crust
Preheat the oven to 350 degrees.
Use a food processor to finely crush 20 Oreo’s (no need to remove the frosting filling before crushing them). You can also place the cookies in a gallon bag and use a rolling pin to crush them if you do not have a food processor.
Pour the crushed Oreo’s into a medium-sized mixing bowl and add the melted butter. Stir until the mixture is completely coated.
Using your fingertips or the back of a measuring cup, press the mixture down evenly throughout a standard 9-inch pie plate.
Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool to room temperature before adding the pie filling.
How to make the Oreo truffle layer
Use a food processor to finely crush 20 Oreo’s. You can also place the cookies in a gallon bag and crush them with a rolling pin if you do not have a food processor.
Grab your 4 ounces of softened cream cheese and cut it into 1 inch cubes (you will use the rest of the 8 ounce brick of cream cheese later). Add the cream cheese to the food processor and pulse until your truffle filling is well mixed. If you are not using a food processor, place the crushed Oreo’s and cream cheese in a bowl and use your hands to mix it well.
Set the truffle filling aside for later assembly.
How to make the Oreo cream layer
In a medium to large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), mix the instant pudding mix and 1.5 cups of cold milk with a hand mixer (or stand mixer). Mix until it thickens.
Next, add the remaining 4 ounces of cream cheese and half of the container of whipped topped (approx. 4 ounces). Reserve the rest of the whipped topping for later use. Mix well until combined.
Use a food processor (or rolling pin) to coarsely chop 12 Oreo cookies. Add them to the cream mixture and mix well. Set the filling aside.
How to assemble the Oreo Truffle Cream Pie
Flatten out the Oreo truffle filling with your hand prior to placing it over the Oreo crust. The goal would be to spread it as little as possible once it’s in the pan as to not break the crust. Set the filling over the crust and gently spread it throughout the entire pan.
Next, pour the Oreo cream filling over the truffle layer and spread it evenly throughout the pan.
Lastly, use the remaining whipped topping to spread over the top of the pie. Decorate the pie as desired (add more crushed Oreo’s, rolled truffle filling, etc.)
Allow the pie to set in the fridge for at least an hour before enjoying. Serve chilled.
Frequently Asked Questions
It is highly recommended that you bake the crust for 8-10 minutes at 350 degrees so that it is able to set and be less crumbly. Make sure that you allow it to cool back to room temperature before adding the filling.
As long as you use the required amount of cookies in each step, Double Stuf is fine to use.
This recipe is made to fit in a standard 9-inch pie pan or pie plate. It will not fill a deep dish pie pan to the top.
Oreo truffles are a common dessert on their own, rolled up and covered in chocolate. They are simply made up of crushed Oreo’s and cream cheese. For this dessert, the Oreo truffle filling is pressed on the bottom of the pan to form the first pie layer.
Yes, this pie can be frozen for up to 3 months! Just set it in the fridge the night before you want to eat it to allow it to thaw.
Try these other desserts with Oreo’s
- Oreo Truffles
- Cookie Dough Stuffed Mini Cheesecakes
- Candy Corn Truffles
- Small Batch Cookies and Cream Cake
Oreo Truffle Cream Pie
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Use a food processor to finely crush 20 Oreo's (no need to remove the frosting filling before crushing them). You can also place the cookies in a gallon bag and use a rolling pin to crush them if you do not have a food processor.
- Pour the crushed Oreo's into a medium-sized mixing bowl and add the melted butter. Stir until the mixture is completely coated.
- Using your fingertips or the back of a measuring cup, press the mixture down evenly throughout a standard 9-inch pie plate.
- Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool to room temperature before adding the pie filling.
- Use a food processor to finely crush 20 Oreo's. You can also place the cookies in a gallon bag and crush them with a rolling pin if you do not have a food processor.
- Grab your 4 ounces of softened cream cheese and cut it into 1 inch cubes (you will use the rest of the 8 ounce brick of cream cheese later). Add the cream cheese to the food processor and pulse until your truffle filling is well mixed. If you are not using a food processor, place the crushed Oreo's and cream cheese in a bowl and use your hands to mix it well.
- Set the truffle filling aside for later assembly.
- In a medium to large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), mix the instant pudding mix and 1 cup of cold milk with a hand mixer (or stand mixer). Mix until it thickens.
- Add the remaining 4 ounces of cream cheese and half of the container of whipped topped (approx. 4 ounces). Reserve the rest of the whipped topping for later use. Mix well until combined.
- Use a food processor (or rolling pin) to coarsely chop 12 Oreo cookies. Add them to the cream mixture and mix well.
- Set the cream mixture aside for pie assembly.
- Flatten out the Oreo truffle filling with your hand prior to placing it over the Oreo crust. The goal would be to spread it as little as possible once it's in the pan as to not break the crust. Set the filling over the crust and gently spread it throughout the entire pan.
- Next, pour the Oreo cream filling over the truffle layer and spread it evenly throughout the pan.
- Lastly, use the remaining whipped topping to spread over the top of the pie. Decorate the pie as desired (add more crushed Oreo's, rolled truffle filling, etc.)
- Allow the pie to set in the fridge for at least an hour before enjoying. Serve chilled.
Ally says
This recipe is such a staple in our household after making it for my fiance for Christmas in 2023. We’ve already dubbed it as our Christmas tradition recipe, & here we are making it again.
The BEST Oreo pie out there!
Allyson says
I was wondering g if the milk in the ingredient list of 1.5 cups is correct or the 1 cup mentioned in the ‘To make the Oreo cream filling’ section was correct? I went with 1 cup and it was fine. Can you freeze the pie?
Jackie says
thank you for catching that! 1 cup is correct, and yes it freezes well!