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Ingredients:
For the Crust:
- 2 cups finely crushed Oreo cookies (about 24 cookies)
- ½ cup unsalted butter, melted
For the Filling:
- 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed
- ⅔ cup cocoa powder
- 3 cups whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
Optional Toppings:
- Maraschino cherries
- Whipped cream
- Chocolate shavings
- Extra crushed Oreos
Instructions
Step 1: Make the Crust
In a medium mixing bowl, combine the finely crushed Oreo cookies with the melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the back of a spoon or the bottom of a glass to press it down tightly.
Place the crust in the refrigerator while you prepare the filling.
Step 2: Prepare the Filling
In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, cocoa powder, and vanilla extract until smooth and fully combined.
Gently fold in the thawed whipped topping using a spatula until the mixture is light and creamy.
Step 3: Assemble the Pie
Pour the chocolate filling into the chilled Oreo crust, spreading it evenly with a spatula.
Smooth the top and cover the pie with plastic wrap.
Step 4: Chill the Pie
Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set completely.
Step 5: Add Toppings and Serve
Once the pie is set, remove it from the fridge and garnish with your favorite toppings, such as extra crushed Oreos, chocolate shavings, whipped cream, or maraschino cherries.
Slice the pie into wedges and serve chilled.
Pro Tips
- Crushing Oreos: Use a food processor or crush in a sealed bag with a rolling pin.
- Make Ahead: This pie can be made up to 2 days in advance. Keep it chilled.
- Extra Creaminess: Swap whole milk with half-and-half or heavy cream for a richer texture.
