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Featuring Oreo cookies, cream cheese, three kinds of strawberries, real whipped cream (not artificial whipped topping), and a homemade Oreo pie crust, this Oreo strawberry pie recipe makes an ideal dessert for summer potlucks and picnics.
What’s Great About This Oreo Strawberry Pie Recipe?
This easy-to-make strawberry pie recipe combines the unmistakeable crunch of classic, single-stuffed Oreo cookies with cream cheese, whipped cream, and sweet strawberries. A crowd-pleaser for any occasion, this chilled pie works especially well for family reunions, picnics, barbecues, or summer potluck dinners.
The homemade Oreo crust only requires two ingredients and about ten minutes in the oven, but you can make things even simpler by substituting a store-bought pie crust. The no-bake filling comes together in a matter of minutes, and is easy enough for even novice bakers to master. After that it’s really just a waiting game. Spread the filling into the crust and pop the pie into the refrigerator for a couple of hours, then slice, garnish, and serve!
Ingredients for Making Oreo Strawberry Pie
To make this Oreo strawberry pie, begin by gathering the following ingredients:
- Oreo cookies – Look for the basic chocolate-and-vanilla kind, not double-stuffed or flavored Oreos. You’ll need these for the crust and the pie filling, plus a few extra cookies to garnish.
- Butter – Unsalted butter works best for the crust. As a time-saver, I like to place my butter in an oven-safe ramekin and sit it in the oven as it preheats, but you can also melt your butter in the microwave.
- Whipping Cream – This strawberry pie showcases real whipping cream (heavy cream if you’re in the US), rather than the artificial whipped topping found in so many “no bake” pie recipes. Whipping your own cream only takes a few minutes, and the results are so worth it, both in terms of taste and texture.
- Spreadable Cream Cheese – Or soft cheese, in the UK. The spreadable stuff blends nicely with the whipping cream, and doesn’t require time to soften.
- Confectioner’s Sugar – Confectioner’s sugar (icing sugar, powdered sugar) adds a touch of sweetness to the no bake filling, balancing nicely with the tart powdered strawberries. If the sugar seems clumpy, use a fine mesh sieve to sift out any hard bits before mixing it with the other filling ingredients.
- Freeze-Dried Strawberries – You can use crushed freeze-dried strawberries, or freeze-dried strawberry pieces. I don’t recommend using whole freeze dried berries for this recipe.
- Strawberry Extract – I developed this recipe with LorAnn strawberry flavoring, but any strawberry extract will work.
- Pink Gel Food Coloring – Optional, but does give your pie a more distictive “strawberry pink” color. I used Chefmaster’s Neon Brite Pink.
Oreo Pie Crust Tips and Tricks
You’ll need a few special tools to make the Oreo crust recipe. First, you’ll need a pie tin. A tin with a removable bottom works best, because it’s much easier to transfer the finished pie to a serving plate. I prefer a fluted tart tin like this one.
This recipe also requires a food processor to blitz the cookies into a fine powder. Because I’ve used whole Oreos (cream parts and all!) there really isn’t an effective way to crush the cookies with a mallet. If you don’t have a food processor, you can purchase pre-crushed Oreo crumbs, or skip the homemade crust and use a store bought chocolate cookie pie crust. You can also make this recipe using a traditional chocolate shortcrust pastry instead.
The butter-and-cookie mixture will feel sticky and clumpy. When pressing it into the tin, keep a mug or small bowl of water nearby, and use it to dampen your fingertips as needed.
To bake, sit your pie tin on a small tray, not directly on the oven rack. This makes it easier to remove it from the oven, and helps to prevent the crust from breaking or cracking when lifted.
When you remove the pie crust from the oven, you might notice that it looks uneven, bubbly, or bumpy. To smooth, use the bottom of a drinking glass to gently press the baked crust down, flattening any bubbles.
Make-Ahead and Storage Suggestions
You can prepare the Oreo pie crust recipe up to 24 hours in advance. Allow to cool, then wrap tightly in clingfilm/plastic wrap or foil until ready to use.
You can also make and chill the pie up to 24 hours ahead of time. Do not add toppings or garnishes until ready to serve.
Store leftover Oreo strawberry pie in the refrigerator for up to three days.
Other Oreo recipes you might enjoy:
Cookies and Cream Marshmallows
Chocolate Cherry Oreo Parfait
Toasted Coconut Oreo Truffles
Oreo Chocolate Chip Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Oreo Strawberry Pie
A chilled strawberry pie made with Oreo cookies, cream cheese, strawberries, real whipped cream, and a homemade Oreo pie crust.
- Prep Time: 40 minutes
- Chilling Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 55 minutes
- Yield: 1 8-inch round pie 1x
- Category: Pies and Tarts
- Method: Oven + No Bake
- Cuisine: Desserts
Ingredients
Crust:
250 grams Oreos (about 23 whole Oreos)
60 grams unsalted butter (4 tablespoons), melted
Nonstick spray, for greasing pie tin
Filling:
300 milliliters whipping cream (1 1/3 cups)
200 grams soft cheese, or spreadable cream cheese (7 ounces)
65 grams confectioner’s sugar (1/2 cup)
10 grams crushed freeze-dried strawberries, or freeze-dried strawberry pieces (1/4 cup)
1 teaspoon strawberry flavoring, or to taste
Pink gel food coloring (optional, for a brighter pink color)
55 grams crushed Oreos (5 cookies)
Fresh strawberries and additional crushed Oreos, to garnish
Instructions
Crust:
Preheat oven to 350° F / 176° C. Spray an 8-inch fluted pie tin with vegetable oil or nonstick spray.
In the bowl of a food processor, process Oreos until they turn into fine crumbs.
Place crumbs in a medium mixing bowl. Drizzle in the melted butter, and stir until moistened throughout.
With damp fingertips, press Oreo crust mixture into prepared tin.
Sit tin on a small tray. Bake in preheated oven for 10 minutes.
Use the bottom of a glass to gently press the baked crust down, flattening any bumps or bubbles.
Allow to cool while you prepare the filling.
Filling:
Add the whipping cream to a large bowl or the bowl of a stand mixer. Mix on medium-high speed until soft peaks form.
In a separate bowl, mix the soft cheese, confectioner’s sugar, and powdered freeze dried strawberries.
Mix in strawberry extract, and pink gel food coloring, if using.
With a rubber spatula, gradually fold the whipped cream into the strawberry mixture in 3-4 additions.
Fold in the crushed Oreos.
Pour filling into the prepared pie crust, and use a rubber spatula or small stepped palette knife to smooth the top.
Refrigerate for 2 hours, or until ready to serve.
Garnish with additional crushed Oreos, shaved chocolate, or sliced fresh strawberries.
Store leftover pie in the refrigerator for up to three days.
