Oreo Chocolate Cream Pie ~
This no-bake pie is so rich and decadent, your guests won’t even know or care that it’s dairy-free!
Homemade oreo cookie crust filled with luscious layers of rich chocolate flavors. This pie is smooth, creamy, and ultra indulgent!
This easy and rich, no-bake vegan chocolate pie is seriously the best dessert! Perfect for Christmas Eve or the Thanksgiving dessert table.
It’s also an amazing alternative to traditional cake for a chocolate lovers’ birthday celebration!
When you first look at all the steps involved in making this chocolate pie, it may seem a bit overwhelming. With seventeen steps, it’s a labor of love. I promise you though, there’s nothing fussy or complicated, and it’s all worth it!
Ingredients for Oreo Chocolate Cream Pie
For the Crust:
- 25 Oreo cookies, plus additional 2-3 cookies, crumbled for garnish
- 6 tablespoons vegan butter, melted
- 1/8 teaspoon salt
For the Ganache:
- 4 ounces vegan semi-sweet chocolate chips
- 4 ounces vegan heavy cream
For the Chocolate Whipped Cream:
- 4 ounces vegan cream cheese, room temperature
- 1/3 cup confectioner’s sugar
- 2 tablespoons cocoa powder
- 1 cup vegan heavy cream
For the Chocolate Pudding:
- 1 (3.9-ounce) box instant chocolate pudding mix
- 1 cup oat milk
For the Chocolate Cream Cheese Filling:
- 4 ounces bittersweet chocolate chips
- 8 ounces vegan cream cheese, room temperature
- 1/4 cup granulated sugar
Ingredient Notes
- Oreo Cookies: I used original Oreos for this recipe.
- Chocolate Chips: Note that you will need two types of chocolate chips – semisweet and bittersweet.
- Vegan Heavy Cream: Silk brand makes an excellent dairy-free heavy cream that is perfect for this pie. Homemade vegan heavy cream is also easy to whip up in minutes.
- Vegan Cream Cheese: Use a brand you know and love; this is no time to experiment! My personal favorites are Tofutti and Trader Joe’s brands.
- Instant Pudding Mix: Jell-O brand chocolate pudding mix is vegan.
- Oat Milk: I like oat milk for this recipe because, to my taste, it is the most similar in flavor to dairy milk. Unsweetened almond milk will also work well.
How to Make Vegan Oreo Chocolate Cream Pie
For the Crust:
STEP ONE: Place Oreo cookies into the bowl of a food processor with a blade attachment. Pulse until the cookies are turned into finely chopped cookie crumbs. Transfer the crumbs to a medium bowl.
STEP TWO: Add the melted butter and toss with a fork to combine.
STEP THREE: Press the cookies into a 9-inch pie pan, covering the bottom and sides to form an even crust. Refrigerate for 30 minutes. Wipe out the bowl; you will need it again for the ganache.
For the Ganache:
STEP FOUR: Place the semi-sweet chocolate chips into the bowl used for the crust mixture. Set aside.
STEP FIVE: In a small saucepan over medium-high heat, bring the heavy cream just to a boil. Pour the hot cream over the semi-sweet chocolate chips. Cover with a kitchen towel and let sit for 3 minutes.
STEP SIX: Remove the towel and whisk the ganache until it’s shiny.
STEP SEVEN: Remove the pie crust from the refrigerator. Pour the ganache into the pie crust, using a spatula to spread evenly across the bottom and up the sides. Set the remaining ganache aside and set the pie crust back in the refrigerator.
For the Chocolate Pudding:
STEP EIGHT: In another medium bowl, whisk together the instant pudding mix and oat milk until it thickens.
STEP NINE: Remove the heavy cream mixture from the refrigerator. Fold half of the whipped cream into the pudding mixture. Set in the refrigerator.
For the Chocolate Whipped Cream:
STEP TEN: In a medium bowl, stir together the cream cheese, confectioners’ sugar, and cocoa powder until the consistency is light and fluffy.
STEP ELEVEN: Pour in the heavy cream. Use a hand mixer or whisk to whip the mixture until medium-stiff peaks form. Set in the refrigerator.
For the Chocolate Cream Cheese Filling:
STEP TWELVE: Pour the bittersweet chocolate chips into a microwave-safe bowl. Microwave in 15-second increments, stirring each time until the chocolate is melted.
STEP THIRTEEN: Add the cream cheese and granulated sugar, stirring to combine.
Assembling the Pie:
STEP FOURTEEN: Remove the pie crust from the refrigerator. Pour the filling into the pie crust. Use a spatula to spread the filling into an even layer. Return the filled pie crust to the refrigerator for 15 minutes to set.
STEP FIFTEEN: Remove the chocolate pudding from the refrigerator. Spread the pudding in an even layer over the filling. Refrigerate the pie again for another 10 minutes.
STEP SIXTEEN: Remove the pie and chocolate whipped cream from the refrigerator. Spread the whipped cream mixture in an even layer over the pudding.
STEP SEVENTEEN: Garnish with chunks of crumbled Oreo cookies and serve cold.
Storage
- This chocolate pie should be stored, covered, in the refrigerator.
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Oreo Chocolate Cream Pie
Ingredients
For the Crust:
- 25 Oreo cookies plus additional 2-3 cookies, crumbled for garnish
- 6 tablespoons vegan butter melted
- 1/8 teaspoon salt
For the Ganache:
- 4 ounces vegan semi-sweet chocolate chips
- 4 ounces vegan heavy cream
For the Chocolate Whipped Cream:
- 4 ounces vegan cream cheese room temperature
- 1/3 cup confectioner’s sugar
- 2 tablespoons cocoa powder
- 1 cup vegan heavy cream
For the Chocolate Pudding:
- 1 3.9-ounce box instant chocolate pudding mix
- 1 cup oat milk
For the Chocolate Cream Cheese Filling:
- 4 ounces bittersweet chocolate chips
- 8 ounces vegan cream cheese room temperature
- 1/4 cup granulated sugar
Instructions
For the Crust:
- Place Oreo cookies into the bowl of a food processor with a blade attachment. Pulse until the cookies are turned into finely chopped cookie crumbs. Transfer the crumbs to a medium bowl.
- Add the melted butter and toss with a fork to combine.
- Press the cookies into a 9-inch pie pan, covering the bottom and sides to form an even crust. Refrigerate 30 minutes. Wipe out the bowl; you will need it again for the ganache.
For the Ganache:
- Place the semi-sweet chocolate chips into the bowl used for the crust mixture. Set aside.
- In a small saucepan over medium-high heat, bring the heavy cream just to a boil. Pour the hot cream over the semi-sweet chocolate chips. Cover with a kitchen towel and let sit for 3 minutes.
- Remove the towel and whisk the ganache until it’s shiny.
- Remove the pie crust from the refrigerator. Pour the ganache into the pie crust, using a spatula to spread evenly across the bottom and up the sides. Set the remaining ganache aside and set the pie crust back in the refrigerator.
For the Chocolate Pudding:
- In another medium bowl, whisk together the instant pudding mix and oat milk until it thickens.
- Remove the heavy cream mixture from the refrigerator. Fold half of the whipped cream into the pudding mixture. Set in the refrigerator.
For the Chocolate Whipped Cream:
- In a medium bowl, stir together the cream cheese, confectioners’ sugar, and cocoa powder until the consistency is light and fluffy.
- Pour in the heavy cream. Use a hand mixer or whisk to whip the mixture until medium-stiff peaks form. Set in the refrigerator.
For the Chocolate Cream Cheese Filling:
- Pour the bittersweet chocolate chips into a microwave-safe bowl. Microwave in 15-second increments, stirring each time until the chocolate is melted.
- Add the cream cheese and granulated sugar, stirring to combine.
Assembling the pie:
- Remove the pie crust from the refrigerator. Pour the filling into the pie crust. Use a spatula to spread the filling into an even layer. Return the filled pie crust to the refrigerator for 15 minutes to set.
- Remove the chocolate pudding from the refrigerator. Spread the pudding in an even layer over the filling. Refrigerate the pie again for another 10 minutes.
- Remove the pie and chocolate whipped cream from the refrigerator. Spread the whipped cream mixture in an even layer over the pudding.
- Garnish with chunks of crumbled Oreo cookies and serve cold.
nancy
OMGGGG what a smooth and creamy oreo pie!
Katie
This is incredible! Perfect fluffy pie texture and so addictive!