This easy Oreo Cookies and Cream Pie with Chocolate Ganache is a decadent chocolate dessert that cookie lovers will adore. Perfect for holidays, parties, or a sweet treat at home, this Oreo pie recipe is creamy, rich, and irresistible.

There’s something timeless about the combination of Oreos and cream, and this Oreo Cookies and Cream Pie brings it together in the most beautiful (and delicious) way. A buttery Oreo crust is topped with a luxurious layer of chocolate ganache, then filled with a smooth, rich cream filling loaded with chopped Oreos, then finished with silky whipped cream and even more cookies on top. It’s simple, quick to make, and perfectly indulgent!

This is the kind of dessert that feels special without being complicated. It’s beautifully balanced, easy to make, and always impressive on the table. Whether you’re serving it for a holiday or a gathering with friends and family, this pie delivers that effortless, bakery-style finish every time.

I’ve always thought pies with chocolate are the very best kind, and my Chocolate Silk Pie has been a longtime favorite that I’ve made countless times. But I wanted something just as rich and satisfying that comes together a little more quickly—while still delivering plenty of chocolatey goodness. That’s exactly how this Oreo Cookies and Cream Pie came to be, and it truly does not disappoint.

CHOCOLATE GANACHE

One thing that really sets my Oreo Cookies and Cream Pie apart is the layer of chocolate ganache. When I was first testing the recipe, I knew it needed a deeper chocolate flavor—and something to add a little texture contrast. The ganache brings a smooth, velvety richness that pairs perfectly with the creamy filling and crunchy Oreo pieces. It’s incredibly easy to make, but it takes this pie to a whole new level.

How to Make Oreo Cookies and Cream Pie with Chocolate Ganache:

Make the crust: Pulse Oreos into fine crumbs, mix with melted butter, then press into a 9-inch pie dish. Bake at 350°F for 8–10 minutes and let cool.

Prepare the ganache: Pour warm cream over chopped chocolate, let sit, then stir until smooth. Spread into the cooled crust and chill until set.

Whip the cream: Beat cold heavy cream until stiff peaks form. Set aside in the refrigerator.

Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth, then gently fold in the whipped cream and chopped Oreos.

Assemble the pie: Spread the filling over the chilled ganache layer and smooth the top. Cover and refrigerate for at least 6 hours, or overnight.

Finish and serve: Top with whipped cream and extra Oreos, slice, and enjoy!

Isn’t it gorgeous? Those layers are just as delicious as they look. This pie is rich, creamy, and completely irresistible—and the best part is how simple and quick it is to make. I hope you love it as much as we do. It’s the perfect dessert for any time of year!

Enjoy!

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Yield: one 9-inch pie

Oreo Cookies and Cream Pie with Chocolate Ganache

Name: Oreo Cookies and Cream Pie with Chocolate Ganache
Prep time: 35 min
Cook time: 8 min
Total time: 6 h 43 min
Yield: 9
Ingredients: 24 Oreos, crushed; 5 tablespoons butter, melted; 1/2 cup heavy cream; 3.5 ounces bittersweet or semisweet chocolate, chopped; ¼ teaspoon vanilla extract; Tiny pinch of salt; 1 cup heavy cream, cold; 8 oz full-fat cream cheese, softened to room temperature; 3/4 cup powdered sugar; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; 13 whole Oreos, chopped

No Ratings

Prep Time 35 minutes

Cook Time 8 minutes

Additional Time 6 hours

Total Time 6 hours 43 minutes

Ingredients

OREO CRUST

24 Oreos, crushed
5 tablespoons butter, melted

CHOCOLATE GANACHE:

1/2 cup heavy cream
3.5 ounces bittersweet or semisweet chocolate, chopped
¼ teaspoon vanilla extract
Tiny pinch of salt

CREAMY PIE FILLING:

1 cup heavy cream, cold
8 oz full-fat cream cheese, softened to room temperature
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
13 whole Oreos, chopped

Instructions

Preheat the oven to 350 F.
Place the whole Oreo cookies in a food processor and pulse until they turn into fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until combined. Press the mixture evenly and firmly into the bottom and up the sides of a 9-inch pie dish- using your hands or the back of a small measuring cup. Bake for 8-10 minutes, then set aside to cool.
Make the ganache: Place the chopped chocolate in a medium heatproof bowl. Warm the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to gently simmer, remove from the heat and pour over the chocolate. Let sit for about 3 minutes to soften, then add the vanilla extract, pinch of salt, and stir gently until the ganache is smooth.
Pour the ganache into the cooled Oreo crust and spread it across the bottom and slightly up the sides. Place the pie in the refrigerator to chill. The ganache must be fully cooled before adding the filling.
Make the filling: Start by whipping the cold heavy cream with a hand mixer or stand mixer fitted with the whisk attachment until it forms stiff peaks, about 4 minutes. Transfer it into a separate bowl and keep it chilled in the fridge.
In the bowl you used to whip the cream, beat the cream cheese on medium speed until smooth and creamy, scraping down the sides as needed. Add the powdered sugar, vanilla, and salt, and mix on medium-high until everything is smooth and fully combined.
Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula- mix slowly so you don't deflate the whipped cream. Then fold in the chopped Oreos.
Spread the filling into your cooled, ganache-lined crust and smooth the top with an offset spatula. Cover tightly and chill in the fridge for at least 6 hours, or overnight.
Pipe or spread whipped cream on top, and decorate with Oreo pieces and/or crushed Oreos as desired. Store any leftovers in the fridge for up to 5 days, or freeze for up to 3 months. For neat slices, use a sharp knife and wipe it between cuts.