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Home » Meals » Dessert » Oreo Chocolate Cream Pie

Oreo Chocolate Cream Pie

June 22, 20222 Comments

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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! No nuts or tofu! via @thiswifecooks

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!

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! No nuts or tofu!

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!

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! No nuts or tofu!

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!

Table of Contents

Toggle
  • Ingredients for Oreo Chocolate Cream Pie
  • Ingredient Notes
  • How to Make Vegan Oreo Chocolate Cream Pie
    • For the Crust:
    • For the Ganache:
    • For the Chocolate Pudding:
    • For the Chocolate Whipped Cream:
    • For the Chocolate Cream Cheese Filling:
    • Assembling the Pie:
  • Storage
  • More Dairy-Free Desserts You’ll Love!
  • Follow This Wife Cooks on Instagram | Facebook | Pinterest
  • Oreo Chocolate Cream Pie
    • Ingredients
      • For the Crust:
      • For the Ganache:
      • For the Chocolate Whipped Cream:
      • For the Chocolate Pudding:
      • For the Chocolate Cream Cheese Filling:
    • Instructions
      • For the Crust:
      • For the Ganache:
      • For the Chocolate Pudding:
      • For the Chocolate Whipped Cream:
      • For the Chocolate Cream Cheese Filling:
      • Assembling the pie:
    • Nutrition

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.
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! No nuts or tofu!

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.
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! No nuts or tofu!

More Dairy-Free Desserts You’ll Love!

  • Red Velvet Cake
  • Frosted Fudge Brownies
  • Cookies and Cream Cupcakes
  • Coconut Poke Cake
  • Christmas Fruitcake

Follow This Wife Cooks on Instagram | Facebook | Pinterest

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! No nuts or tofu!
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! No nuts or tofu!

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!
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, dairy free, no-bake, vegan, vegetarian
Prep Time: 15 minutes minutes
Refrigeration Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 8
Calories: 729kcal
Author: Holly Gray
Prevent your screen from going dark

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.

Nutrition

Calories: 729kcal | Carbohydrates: 62g | Protein: 9g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 459mg | Potassium: 337mg | Fiber: 6g | Sugar: 42g | Vitamin A: 1117IU | Vitamin C: 0.3mg | Calcium: 161mg | Iron: 7mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Dessert, Vegan, Vegetarian Tagged With: chocolate, Christmas, dairy-free, dessert, make-ahead, Thanksgiving, vegan, vegetarian

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Reader Interactions

Comments

  1. nancy

    June 24, 2022 at 1:46 am

    5 stars
    OMGGGG what a smooth and creamy oreo pie!

    Reply
  2. Katie

    June 24, 2022 at 12:10 pm

    5 stars
    This is incredible! Perfect fluffy pie texture and so addictive!

    Reply
5 from 9 votes (7 ratings without comment)

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