There’s nothing better than a no-bake dessert made with everyone’s favorite cookie—well, maybe my favorite cookie. This No-Bake Oreo Chocolate Pie is incredibly simple. I’ve been making it for my family since I was eight. Because I couldn’t use the stove or oven unsupervised, no-bake treats were my go-to whenever I wanted to surprise my family with something special.
The recipe uses just a few ingredients. I prefer mini Oreos because they’re small, attractive, and don’t dominate the pie’s appearance. They’re also easy to snack on while assembling the dessert.
Assembly is quick and the pie needs only about an hour to chill. Over the years I’ve found a balance of pudding, whipped topping, and Oreos that gives a great texture and flavor. The quantities are flexible, so feel free to adjust them to suit your tastes.
No-Bake Oreo Chocolate pie
4.0 from 48 votes
A creamy, no-bake chocolate pie layered with crushed Oreos—perfect for satisfying chocolate cravings without turning on the oven.
6
servings
20
minutes
1
hour
Ingredients
- For the Crust:
-
1 (9-inch) chocolate pie shell
- For the Filling:
-
1/2 (5.9 ounce) box instant chocolate pudding mix
-
1/2 cup milk
-
1/2 cup whipped topping
- For the Topping:
-
12 regular sized Oreos, crushed (24 if using mini Oreos)
-
3 regular sized Oreos, crushed to sprinkle on top (6 if using mini Oreos)
-
1/2 cup whipped topping
Directions
- In a mixing bowl, whisk the instant chocolate pudding mix with the milk until smooth. Let the pudding rest for about 5 minutes to thicken.
- Once the pudding has set, fold in 1/2 cup of whipped topping until fully incorporated. Spread this mixture evenly into the chocolate pie shell.
-
- Chill the pie in the refrigerator for 5 minutes to help the filling set slightly.
- While the pie chills, combine 1/2 cup of whipped topping with the crushed Oreos until well mixed.
- Take the pie out of the refrigerator and spread the Oreo-and-whipped-topping mixture over the pudding layer. Sprinkle additional crushed Oreos on top for texture and garnish.
- Return the pie to the refrigerator and chill for 1 hour. Slice and serve chilled. For neat slices, wipe the knife between cuts.
Notes
- For a stronger chocolate flavor, add more chocolate pudding mix to the filling.
- Observe the chilling times so the pie sets properly and slices cleanly.
- If you prefer, remove the pre-made foil crust and transfer it to a glass pie dish before filling for a nicer presentation.
What makes this pie stand out is how each layer complements the others. Here’s a quick breakdown:
Crust: I use a 9-inch store-bought chocolate pie shell for convenience. If you prefer, make your own crust—both options work well. I like this store-bought version because it has a pleasant, slightly crumbly texture that complements the creamy filling.
Filling: The pudding-based filling is smooth and not overly intense. Folding whipped topping into the pudding lightens the texture while keeping the chocolate flavor balanced. If you want a richer chocolate taste, you can increase the pudding mix slightly before folding in the whipped topping.
Topping: The topping is simply whipped topping mixed with crushed Oreos, which adds crunch and cookie flavor. I use only half a cup of whipped topping so the Oreos remain the star. For a finishing touch, add a few whole cookies or pipe extra whipped topping on top.
After the final one-hour chill, the pie is ready to slice. It cuts neatly if you wipe the knife between slices. Serve it cold with a glass of milk for a classic pairing. I hope this becomes one of your favorite go-to desserts—quick to assemble and always crowd-pleasing.
Enjoy your pie!
-Madison