Gluten-Free Oreo Pie (Ultra-Creamy, No-Bake)
This pie is rich, chocolatey, silky, and dangerously easy to eat. It works for holidays, birthdays, or “I deserve dessert” days.
TABLE OF CONTENTS
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What This Pie Is Like
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Equipment You’ll Need
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Ingredients (with Substitutions)
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Step-by-Step Instructions
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Chilling & Serving
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Make-Ahead & Storage
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Troubleshooting
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Variations & Add-Ons
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Pro Tips for Best Results
WHAT THIS PIE IS LIKE
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Texture: Creamy, mousse-like filling + crunchy Oreo crust
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Flavor: Deep chocolate, vanilla cream, lightly sweet (not cloying)
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Skill level: Easy (no baking, no fancy techniques)
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Time:
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Prep: ~30 minutes
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Chill: 4–6 hours (or overnight for best results)
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EQUIPMENT YOU’LL NEED
✔ 9-inch pie pan (glass or metal)
✔ Food processor or rolling pin + zip-top bag
✔ Mixing bowls (medium + large)
✔ Hand mixer or stand mixer
✔ Rubber spatula
✔ Measuring cups & spoons
INGREDIENTS
Gluten-Free Oreo Crust
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28 gluten-free Oreo-style cookies
(Cream filling included — do NOT scrape it out) -
6 tablespoons unsalted butter, melted
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Pinch of salt (optional but recommended)
Oreo Cream Filling
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8 oz cream cheese, softened (very important)
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¾ cup powdered sugar, sifted
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1 teaspoon vanilla extract
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1½ cups heavy whipping cream, cold
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12 gluten-free Oreo cookies, chopped or crushed
Optional Chocolate Topping (Highly Encouraged)
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½ cup heavy cream
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4 oz semi-sweet chocolate, chopped
(or ⅔ cup chocolate chips — gluten-free)
INSTRUCTIONS
Make the Crust
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Place 28 GF Oreo cookies into a food processor.
Pulse until they look like fine, dark sand.No processor?
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Put cookies in a zip-top bag
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Crush with a rolling pin until finely ground
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Pour crumbs into a bowl.
Add melted butter and pinch of salt. -
Mix until crumbs look evenly moist and hold together when pressed.
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Press mixture firmly into a 9-inch pie pan:
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Bottom first
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Then up the sides
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Use a measuring cup to pack it tight
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Place crust in the fridge while you make the filling.
⏱ Chill time so far: ~10 minutes
Prepare the Cream Base
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In a large bowl, beat softened cream cheese until completely smooth.
No lumps. None. Zero. -
Add powdered sugar and vanilla.
Beat again until fluffy and silky.
If it looks grainy, keep mixing — it will smooth out.
Whip the Cream
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In a separate cold bowl, pour in cold heavy cream.
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Beat on medium-high until stiff peaks form:
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When you lift the beaters, the cream should stand up firmly
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Do NOT overwhip or it will turn grainy
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Combine Everything
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Gently fold half of the whipped cream into the cream cheese mixture.
Use a spatula and slow motions. -
Fold in the remaining whipped cream until no streaks remain.
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Add 12 chopped GF Oreos.
Fold gently so they stay chunky
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Spoon filling into the chilled crust.
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Smooth the top with a spatula.
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Refrigerate for at least 4 hours
(Overnight = best texture)
OPTIONAL CHOCOLATE GANACHE TOPPING
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Heat ½ cup cream until just steaming (not boiling).
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Pour over chopped chocolate.
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Let sit 2 minutes, then stir until smooth.
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Cool slightly, then pour over chilled pie.
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Return pie to fridge for 30 minutes to set.
CHILLING & SERVING
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Chill minimum: 4 hours
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Ideal chill: 8–12 hours
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Slice with a warm knife for clean cuts
Serve plain or with:
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Whipped cream
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Extra crushed GF Oreos
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Chocolate curls
MAKE-AHEAD & STORAGE
✔ Make up to 2 days ahead
✔ Store covered in fridge
✔ Keeps 4–5 days total
Not freezer-friendly (cream texture suffers)
TROUBLESHOOTING
Pie too soft?
→ Not chilled long enough or whipped cream was under-whipped
Lumpy filling?
→ Cream cheese wasn’t fully softened
Crust falling apart?
→ Needs more butter or firmer packing
VARIATIONS & FUN TWISTS
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Peanut Butter Oreo Pie:
Add ½ cup creamy peanut butter to filling -
Mint Oreo Pie:
Add ¼ tsp peppermint extract + green-mint Oreos -
Chocolate Lover’s Version:
Add ½ cup melted chocolate to the filling -
Mini Pies:
Use muffin tin + liners for individual servings
