Thanksgiving Chocolate Oreo Pie
This no-bake pie features a rich chocolate filling with a crunchy Oreo crust and fluffy whipped topping, making it a festive and indulgent dessert perfect for Thanksgiving or any celebration.
Equipment
- 1 9-inch pie dish
- 1 food processor or rolling pin to crush Oreos
- 1 mixing bowl
- 1 spatula
Ingredients
- 24 regular Oreo cookies not Double Stuf
- 5 tablespoons unsalted butter melted
- 1 8 oz package cream cheese, softened
- ½ cup powdered sugar
- 1½ cups semi-sweet chocolate chips melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 8 oz tub whipped topping (Cool Whip), thawed
- Crushed Oreos for garnish (optional)
- Chocolate shavings for garnish (optional)
- Whipped cream swirls for garnish (optional)
Instructions
- Crush Oreo cookies into fine crumbs using a food processor or place in a zip-top bag and crush with a rolling pin.
- Mix Oreo crumbs with melted butter until well combined and press firmly into the bottom and sides of a 9-inch pie dish.
- Chill the crust while preparing the filling.
- Beat softened cream cheese and powdered sugar together until smooth and creamy in a large bowl.
- Stir in melted chocolate chips and vanilla extract until fully incorporated.
- Gently fold in the thawed whipped topping until no streaks remain and the filling is fluffy.
- Pour the filling into the chilled Oreo crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 3 to 4 hours or overnight until firm.
- Before serving, garnish with crushed Oreos, chocolate shavings, or whipped cream swirls.
- Slice and enjoy your festive chocolate Oreo pie.
Notes
- Use regular Oreos for best crust texture, not Double Stuf.
- Chill the pie overnight for firmer filling.
- Store leftovers covered in the refrigerator up to 3 days.
- Garnish can be customized with nuts or berries.