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Oreo Chocolate Pudding Pie

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A few pantry staples are all you need to make this easy Oreo chocolate pudding pie! This great no-bake chocolate pie recipe is easy enough for anyone to make, and always a popular dessert.

easy oreo pie in a store bought pie crust

Darlings, I want to be really open for a minute. You see, there was a time in my life where I thought I would always make everything from scratch. Like everything. Even when it was probably unnecessary. Thankfully, time, experience, and DEFINITELY children changed that. Convenience is AMAZING! Obviously, I still love making things from scratch, but when you just want to make dessert and keep things simple… do it! And when you take a few shortcuts with some pantry staples, you get things like Oreo chocolate pudding pie in a snap.

Like the pie pictures? I’d like to draw your attention to the plate… it’s a disposable, store-bought tin! Know why? Because I totally did just buy the Oreo crust and call it a day! For about 5 seconds I thought about transferring the crust to one of my real pie plates. Then I decided against it because we are all about realness here, and there is no shame in shortcuts!

If you want to make your own crust though, go for it. That’s what’s so beautiful about baking. You can make things from scratch – or not – depending on how things are going at the time.

If you do choose to make your own Oreo crust. Use a food processor to finely pulse the cookies into crumbs. Most recipes will tell you to leave all the cream filling in the cookies, but I scrape the filling out of about 1/3 of the cookies. I think it helps the texture of the crust a bit. That being said, you do you. Pie isn’t supposed to be stressful. 😉 Once the crumbs are already prepared, it only takes a minute to mix with melted butter and a bit of sugar to make a crust in your own pie dish.

use the back of a spoon or offset spatula to smooth out the pudding in your chocolate pudding pie - especially helpful if you made the pudding in advance!

I also used a box of instant pudding! I have a recipe for from-scratch chocolate pudding in my brownie trifle recipe (and it’s fabulous). But the day I had time to shoot this pie, some unexpected things came up, and my pantry saved the day! TIL, my family doesn’t really notice a significant difference between my homemade chocolate pudding and the Godiva dark chocolate boxed pudding. The homemade version is a little less sweet, but that’s about it.

adding whipped cream to the chocolate pudding pie

In fact, the only thing I made “from scratch” for this Oreo chocolate pudding pie is the whipped cream. And that is one thing I will always make from scratch or do without. In the same way Ina Garten hates cilantro, I just cannot do whipped topping as a plain whipped cream.

Whipped toppings are great for mixing into things like my Nutella fruit dip, but it’s just too easy to make homemade whipped cream. You also can’t beat the flavor, so just trust me and take 2 minutes to make that. Then you can claim at least part of this no-bake pudding pie is from scratch. Food marketing is funny like that.

The only thing you will need for your fabulous Oreo chocolate pudding pie is… time! Assembly is quick, but pudding takes a few minutes to set up. An instant boxed pudding should be set in about 5 minutes, but you’ll want to give it a little time to chill before you add your whipped cream. Fill the pie crust with the warm chocolate pudding. To prevent a skin from forming, press a sheet of plastic wrap over the top of the pudding. Refrigerate about 15-20 minutes until the pudding has chilled. When ready to serve, top the pie with your whipped cream and some chopped Oreo cookies. Easy, beautiful, and delicious!

top view of the chocolate pudding pie to show off oreo cookie garnish

Make your pie up to a day in advance. More than that and the crust might get soggy. If you need to spread the preparation over a few days, make your pudding up to 3 days in advance. Store in the refrigerator. Then prepare your crust the day you plan to serve (or unwrap it), and pour in your chilled pudding. Spread evenly using an offset spatula or the back of a spoon. Then either cover and chill a few hours more until ready to serve, or top with the whipped cream and garnish. Enjoy, darlings!

Slice of the chocolate pudding pie on a black plate

I hope you love this easy, no-bake, Oreo chocolate pudding pie recipe!

No Bake Oreo Chocolate Pudding Pie

No Bake Oreo Chocolate Pudding Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

A few pantry staples are all you need to make this easy Oreo chocolate pudding pie! This great no-bake chocolate pie recipe is easy enough for anyone to make, and always a popular dessert.



  1. If you need to make the crust: Use a food processor to finely pulse the cookies (see notes). Melt the butter. Mix with the cookie crumbs and press into a 9-inch pie dish.
  2. If you took the shortcut: Unwrap your pre-made pie crust.
  3. Make your chocolate pudding using your favorite recipe (a great from-scratch option is linked in the ingredients), or by following the instructions on the box.
  4. Pour the pudding into the pie crust, and smooth with an offset spatula or the back of a spoon. Press a piece of plastic wrap over the pudding to prevent a skin from forming, and refrigerate until completely chilled.
  5. When you are ready to serve, make your whipped cream. Place the chilled whipped cream in the clean bowl of a stand mixer or large mixing bowl. Add the sugar. Whip with a whisk or hand mixer until soft peaks form. Stir in the vanilla extract (optional).
  6. Spread the whipped cream over the pie, then top with extra chopped Oreo cookies. Serve and enjoy!


  • You don't have to remove the filling from the cookies, but I prefer the texture a little more when I remove filling from 1/4-1/3 of the cookies.
  • If you don't have a mini food processor, place the cookies in a freezer-weight gallon plastic bag. Remove as much of the air as you can and use the flat side of a kitchen mallet or rolling pin to crush the cookies to crumbs.
  • You can make the pudding up to 2-3 days in advance. Just store in the refrigerator until ready to use!

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