Triple Layer Oreo Cream Pie
Growing up, my family had a go-to dessert we called Oreo Cookie Cake—a simple layered dessert made with Cool Whip, chocolate pudding, cream cheese, and an Oreo crust. I wanted to recreate those same nostalgic flavors in pie form, but with everything made from scratch using real ingredients while keeping it just as easy to make. This no-bake Triple Layer Oreo Cream Pie has a buttery Oreo cookie crust, a light and tangy cream cheese filling, rich whipped chocolate ganache, and a cloud of lightly sweetened whipped cream. Each bite is creamy, chocolatey, and crunchy all at once, with just the right balance of rich and light. It’s the kind of simple dessert that’s perfect for any time of year, and everyone loves it!
Why You’ll Love This Triple Layer Oreo Cream Pie
- No-Bake & Easy to Make: No oven required! Each layer comes together with simple ingredients and straightforward techniques.
- Three Delicious Layers: A buttery, crunchy Oreo crust is layered with a light and tangy cream cheese filling, rich whipped chocolate ganache, and lightly sweetened whipped cream. The three distinct layers create a beautiful presentation and come together for the perfect bite.
- Light but Indulgent: The whipped chocolate ganache brings deep, chocolatey richness, while the airy cream cheese filling and whipped cream keep every bite light and creamy.
Ingredients Overview
- Oreo Cookies: A regular-sized package of Oreo cookies is all you need for this recipe, with a few extra left over for snacking!
- Salted Butter: Salted butter works best in this Oreo crust, helping balance the sweetness of the cookies.
- Semi-Sweet Chocolate: Use a good-quality semi-sweet chocolate for the ganache. I used one Baker’s Semi-Sweet Chocolate Baking Bar, but semi-sweet chocolate chips work just as well.
- Heavy Cream: Heavy cream is used in both the chocolate ganache and the whipped cream. Be sure to keep the cream cold when making the whipped cream, so it whips up properly and holds its shape.
- Cream Cheese: Let it soften to room temperature before mixing for a silky smooth filling.
- Powdered Sugar: Powdered sugar sweetens both the whipped cream and the cream cheese filling.
- Vanilla Extract: A little vanilla rounds out the flavors of each layer.
Step-by-Step Instructions
1. Make the Oreo Crust
Begin by making the Oreo crust. Add the Oreo cookies to a food processor or blender and pulse until fine crumbs form. You should have about 3 cups of crumbs. Transfer to a mixing bowl and stir in the melted butter. The mixture should resemble wet sand and hold together when pressed between your fingers.
Pour the mixture into a 9-inch deep-dish pie pan and press first up the sides evenly, then press into the bottom so the crust is evenly distributed. Place the crust in the refrigerator while you prepare the fillings.
2. Make the Chocolate Ganache
While the crust chills, prepare the chocolate ganache. Place the finely chopped chocolate in a bowl. Heat the heavy cream in the microwave just until hot and steaming, about 30–45 seconds. Pour the hot cream over the chocolate and let it sit undisturbed for 3 minutes. This allows the heat from the cream to gently melt the chocolate. Whisk until completely smooth and glossy.
Transfer the ganache to the refrigerator and chill for about 30 minutes as you prepare the other components, stirring every 10 minutes so it cools evenly. You’re looking for a texture similar to soft peanut butter—thick enough to hold its shape but still soft enough to whip.
3. Make the Whipped Cream
In the bowl of a stand mixer fitted with the whisk attachment (or using an electric hand mixer), combine the cold heavy cream, powdered sugar, and vanilla extract. Whip on high speed until soft peaks form.
Transfer the whipped cream to a separate bowl. Half will be folded into the cream cheese filling, while the remaining half will be used to top the pie.
4. Make the Cream Cheese Filling
Using the same mixer bowl, beat the softened cream cheese until completely smooth and creamy. Scrape down the sides and bottom of the bowl to ensure there are no lumps. Add the powdered sugar and vanilla extract and continue mixing until fully combined and smooth.
Gently fold in half of the prepared whipped cream. Set aside.
5. Whip the Chocolate Ganache
Once the ganache has chilled and thickened slightly, whip on medium speed until it becomes lighter in color and develops soft peaks. The texture should be airy and mousse-like.
Be careful not to over-whip, as the ganache can become grainy and too stiff to spread into the pie.
6. Assemble the Pie
Spread the cream cheese filling into the bottom of the chilled Oreo crust, smoothing it into an even layer.
Next, spread the whipped chocolate ganache over the cream cheese filling.
Finish with the reserved whipped cream, gently spreading it over the top and using the back of a spoon or spatula to create decorative swoops and swirls.
7. Chill and Serve
Lightly cover the pie and refrigerate for at least 4 hours. For the cleanest slices and best texture, I recommend chilling it overnight.
When ready to serve, sprinkle with more crushed Oreos and slice with a sharp knife.
Blue Mountain Baker Tips
For the Oreo Crust:
For the best crust, pulse the Oreo cookies into fine, even crumbs with no large chunks. This helps the crust hold together and makes for cleaner slices. When pressing the crust into the pan, start with the sides and then press the remaining crumbs firmly into the bottom. Use the bottom of a measuring cup, glass, or spoon to help create an even layer with consistent thickness.
For the Best Whipped Ganache:
Do not skip chilling the ganache before whipping. If it’s too warm, it won’t whip properly and will remain too runny. Once chilled to that slightly thickened consistency, whip just until it becomes light and fluffy with soft peaks. Be careful not to over-whip, as the ganache can become grainy and too thick.
For the Presentation:
Add the crushed Oreo cookies to decorate just before serving to keep them crisp and crunchy. For clean slices, dip a sharp knife in hot water, wipe it dry, and slice the pie. Wipe the knife clean and repeat between cuts for neat, defined layers.
Recipe FAQ
You can, but a standard store-bought Oreo crust is usually shallower than a homemade deep-dish crust. You may have extra filling left over.
The ganache likely needs more chilling time. It should be thickened to a soft peanut butter consistency before whipping. If it’s too warm, it won’t hold air and become fluffy.
Yes! This pie is actually best when made ahead. Assemble the pie and refrigerate it for at least 4 hours, though an overnight chill will give you the cleanest slices and best texture.
If Somehow You Have Leftovers…
- This pie is best served cold, straight from the refrigerator. Since it contains cream cheese and whipped cream, keep it refrigerated and avoid leaving it at room temperature for too long.
- Storage: Store leftovers loosely covered in the refrigerator for up to 4 days.
- Make Ahead: The pie can be fully assembled up to 24 hours in advance. Cover loosely with plastic wrap and refrigerate until ready to serve.
More Chocolate Desserts to Try
If you love rich, chocolatey desserts, you’ll also love these favorites:
Espresso Brownies
Double Dark Chocolate Cookies
Flourless Red Velvet Torte
I hope this Triple Layer Oreo Cream Pie becomes one of those easy, go-to desserts you come back to again and again. Sometimes the simplest recipes make the sweetest memories.
Happy baking, and thanks so much for being here!
XO, Blue Mountain Baker 💙
Triple Layer Oreo Cream Pie
Equipment
- 9-inch deep dish pie pan
- Food processor or blender
- Stand mixer or electric hand mixer
- Mixing bowls
- rubber spatula
- Whisk
- Microwave-safe bowl
- Liquid measuring cup
Ingredients
Oreo Crust
- 24 Oreo cookies finely crushed (about 3 cups crumbs), plus additional crushed Oreos for garnish
- 1/2 cup (113g) salted butter, melted
Whipped Cream
- 1 cup cold heavy whipping cream
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 1 (8-ounce/226g) package cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- Half of the prepared whipped cream
Whipped Chocolate Ganache
- 1 (4-ounce/113g) semi-sweet chocolate baking bar, finely chopped
- ¾ cup heavy whipping cream
Instructions
- Make the crust. Crush the Oreo cookies into fine crumbs using a food processor or blender. Transfer the crumbs to a mixing bowl and stir in the melted butter until evenly combined. Press the mixture firmly into a 9-inch deep-dish pie pan, working the crumbs evenly up the sides first, then pressing the remaining crumbs firmly and evenly across the bottom. Refrigerate the crust while you prepare the fillings.
- Make the chocolate ganache. Place the finely chopped chocolate in a bowl. Heat the heavy cream in the microwave until hot, about 30–45 seconds; do not boil. Pour the hot cream over the chocolate and let sit for 2–3 minutes without stirring. Whisk until completely smooth and glossy.Refrigerate the ganache for about 30 minutes while you prepare the other components, stirring every 10 minutes, until thickened slightly and cooled to a soft, spreadable consistency.
- Make the whipped cream. Using a stand mixer fitted with the whisk attachment (or a hand mixer), whip the cold heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Transfer to a separate bowl and set aside. Half will be used in the cream cheese filling, and half will be reserved for topping the pie.
- Make the cream cheese filling. Beat the softened cream cheese until completely smooth and lump-free. Add the powdered sugar and vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed. Gently fold in half of the prepared whipped cream until light, smooth, and fluffy. Set aside.
- Whip the chocolate ganache. Once chilled and thickened, whip the ganache just until light, fluffy, and soft peaks form.
- Assemble the pie. Spread the cream cheese filling over the chilled crust. Next, add the whipped chocolate ganache and spread into an even layer. Finish with the reserved whipped cream.
- Chill. Cover lightly and refrigerate for at least 4 hours until fully set. Sprinkle crushed Oreo cookies over the top for garnish.
