Oreo Icebox Pie Recipe

Prepare crust

Pulse 24 whole OREO cookies (fillings included) in a food processor until they form fine crumbs. If you don't have a food processor, place cookies in a heavy-duty zip-top bag and crush with a rolling pin until fine.

Transfer crumbs to a bowl, stir in 6 tablespoons melted butter and 1 tablespoon granulated sugar until evenly moistened and texture resembles wet sand.

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan (or 9-inch springform pan) using the back of a measuring cup or the bottom of a glass to create a compact, even crust. Refrigerate while preparing the filling to set (about 10–15 minutes).

Beat cream cheese

In a large mixing bowl, beat 8 oz softened cream cheese on medium speed with an electric mixer until smooth and free of lumps, about 1–2 minutes.

Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Beat until combined and smooth, scraping the bowl once or twice.

Whip heavy cream

In a separate chilled bowl, pour 1 1/2 cups cold heavy whipping cream. Whip on medium-high speed until soft peaks form (the peaks should hold but the cream should still be silky). This usually takes 2–4 minutes depending on mixer speed and bowl temperature.

Fold about one-third of the whipped cream into the cream cheese mixture to lighten it, using a rubber spatula. Gently fold in the remaining whipped cream until fully incorporated and the filling is smooth and airy.

Fold in 8 chopped OREO cookies (reserve 2–3 whole or halved cookies for garnish) until evenly distributed, taking care not to overmix and deflate the filling.

Spoon the filling into the chilled crust and spread it evenly with an offset spatula or the back of a spoon. Smooth the top and tap the pan gently on the counter to remove air pockets.

Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set. For quicker firming you can freeze for 1–2 hours, then move to refrigerator; however, longer refrigeration yields better texture.

Before serving, optionally spread or pipe 1 cup whipped cream across the top, sprinkle with 4 crushed OREO cookies and 2 tablespoons chocolate shavings or mini chips. Garnish with reserved whole or halved OREO cookies.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Store covered in the refrigerator up to 3–4 days (or freeze for up to 1 month; thaw in refrigerator before serving).