No-bake dairy-free gluten-free Oreo Pie topped with crushed Oreos

No-bake Oreo Pie (dairy free gluten free)

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Why Make This Recipe

If you’re looking for a delicious dessert that’s easy to make and doesn’t require baking, this No-Bake Oreo Pie is perfect! It’s dairy-free and gluten-free, making it suitable for various dietary needs. The combination of creamy coconut filling and crunchy Oreo crust will delight anyone who takes a bite. Plus, it’s a quick recipe that can be made ahead of time, allowing you to enjoy more time with family and friends.

How To Make No-Bake Oreo Pie

Ingredients

  • 30 gluten-free Oreos (12-ounce package, regular, not double-stuffed, or 2 boxes Simple Mills Chocolate Sandwich Cookies for Paleo)
  • 1/3 cup vegan butter (melted or coconut oil)
  • 2 cans (13.66 ounces each) full-fat unsweetened coconut cream, at room temperature
  • 1/3 cup honey
  • 3 tablespoons powdered gelatin (or 4 individual packets)
  • 1 teaspoon vanilla or mint extract
  • 16 gluten-free Oreos (or 1 box Simple Mills Chocolate Sandwich Cookies for Paleo)

Directions

  1. Add the gluten-free Oreos to a food processor or blender and pulse until fine crumbs form. Pour in the melted vegan butter and blend again until the mixture resembles wet sand.
  2. Transfer the crumb mixture into a 9-inch pie dish, springform pan, or square pan. Press firmly into an even layer using your hands or the back of a glass. Chill in the refrigerator while preparing the filling.
  3. In a blender, combine coconut cream, honey, and vanilla extract. Sprinkle the gelatin evenly over the surface, then blend immediately on low speed until fully smooth. Avoid over-blending to prevent a grainy texture.
  4. Place the remaining Oreos in a zip-top bag and crush them into chunky pieces using your hands or a rolling pin.
  5. Fold the crushed cookies gently into the creamy mixture, keeping the chunks intact for texture.
  6. Pour the filling over the chilled crust and smooth the top evenly. Refrigerate for at least 4 hours or overnight until fully set.
  7. Slice and serve chilled. Optionally top with coconut whipped cream and extra cookie pieces.

How To Serve No-Bake Oreo Pie

This pie is best served chilled. Cut it into slices and serve it on individual plates. You can add a dollop of coconut whipped cream on top for extra creaminess and sprinkle some additional cookie pieces for presentation.

How To Store No-Bake Oreo Pie

Store any leftovers in an airtight container in the refrigerator. The pie can last up to a week when refrigerated. Make sure to keep it covered to maintain its freshness.

Tips To Make No-Bake Oreo Pie

  • Ensure the coconut cream is at room temperature for a smooth mixture.
  • For a different flavor, try using mint extract instead of vanilla.
  • If you want a firmer texture, let the pie set longer in the fridge.

Variation

You can personalize this pie by adding different types of crushed cookies or garnishing it with fresh fruits like berries or banana slices for a fruity twist.

FAQs

Can I use regular Oreos instead of gluten-free Oreos?

Yes, you can use regular Oreos, but the pie will no longer be gluten-free.

How can I make this pie vegan?

This recipe is already vegan as it uses coconut cream and vegan butter. Just ensure all ingredients are labeled as vegan.

Can I use other sweeteners instead of honey?

Yes, you can use maple syrup or agave syrup for a vegan alternative to honey. Just keep in mind that it may slightly alter the flavor.

No-Bake Oreo Pie

This delicious No-Bake Oreo Pie is a creamy, dairy-free, and gluten-free dessert featuring a crunchy Oreo crust. It's easy to make and perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 30 pieces gluten-free Oreos or 2 boxes Simple Mills Chocolate Sandwich Cookies for Paleo
  • 1/3 cup vegan butter melted or coconut oil
For the filling
  • 2 cans full-fat unsweetened coconut cream each can is 13.66 ounces, at room temperature
  • 1/3 cup honey
  • 3 tablespoons powdered gelatin or 4 individual packets
  • 1 teaspoon vanilla or mint extract
  • 16 pieces gluten-free Oreos or 1 box Simple Mills Chocolate Sandwich Cookies for Paleo

Method
 

Preparation
  1. Add the gluten-free Oreos to a food processor or blender and pulse until fine crumbs form.
  2. Pour in the melted vegan butter and blend again until the mixture resembles wet sand.
  3. Transfer the crumb mixture into a 9-inch pie dish, springform pan, or square pan. Press firmly into an even layer and chill in the refrigerator while preparing the filling.
  4. In a blender, combine coconut cream, honey, and vanilla extract. Sprinkle the gelatin evenly over the surface, then blend immediately on low speed until fully smooth.
  5. Fold the crushed cookies gently into the creamy mixture, keeping the chunks intact for texture.
  6. Pour the filling over the chilled crust and smooth the top evenly.
Setting the Pie
  1. Refrigerate for at least 4 hours or overnight until fully set.
  2. Slice and serve chilled. Optionally top with coconut whipped cream and extra cookie pieces.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 10gSodium: 170mgFiber: 3gSugar: 20g

Notes

Ensure the coconut cream is at room temperature for a smooth mixture. For a different flavor, try using mint extract instead of vanilla. If you want a firmer texture, let the pie set longer in the fridge. Store any leftovers in an airtight container in the refrigerator for up to a week.

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