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–+ servings
A pie with crumbled cookies on top

No Bake Vegan Oreo Pie

Megan Weimer
This no bake vegan Oreo pie is creamy, rich, and delicious. It has a whole pack of Oreos in it! It has an Oreo cookie crust, a creamy filling, and vegan coconut whipped cream with more Oreo crumbs and pieces on top.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 634 kcal

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Ingredients
  

Oreo Cookie Pie Crust

Pie Filling

  • ½ cup reserved crushed Oreos
  • 14 oz full fat coconut milk 1 can
  • ½ cup pure maple syrup
  • 3 teaspoon agar agar flakes

Coconut Whipped Cream

Instructions
 

Oreo Cookie Crust

  • Add the Oreos to a food processor or blender. Pulse to a fine crumb. Reserve ½ cup of crumbs for the pie filling.
    30 Oreo cookies
  • In a bowl, add the coconut oil to the Oreo crumbs and mix thoroughly. Press the mixture into a pie dish or tart pan and chill in the refrigerator while you make the filling.
    30 Oreo cookies, ⅓ cup coconut oil

Pie Filling

  • Add the coconut milk, maple syrup, and agar agar to small saucepan. Place the saucepan on the stove and set the burner to medium heat. Let the mixture come to a simmer and cook until the agar agar has dissolved.
    14 oz full fat coconut milk, ½ cup pure maple syrup, 3 teaspoon agar agar flakes
  • Take the saucepan off the heat. Mix in the Oreo crumbles. Pour the mixture into the pie dish and let chill for 4-5 hours until the middle has set.
    ½ cup reserved crushed Oreos

Coconut Whipped Cream

  • Open the can of coconut cream and scoop the thickened cream on top into a bowl, avoiding the liquid at the bottom.
    14 oz coconut cream
  • Add the powdered sugar to the bowl and beat with a hand mixer on medium speed until the cream is light and fluffy.
    ½ cup powdered sugar
  • Swirl the vegan whipped cream on top of the set pie. Top with more Oreo crumbs and pieces. Enjoy!

Notes

Make sure to grease the pie dish with a little coconut oil before adding the crust mixture.
Chilling the can of coconut cream 24 hours before making the whipped cream can help it firm up but is not necessary. Do not shake the can, as that can mix the cream with the liquid.

Nutrition

Serving: 1sliceCalories: 634kcalCarbohydrates: 79gProtein: 3gFat: 36gSaturated Fat: 27gTrans Fat: 0gCholesterol: 0mgSodium: 196mgFiber: 1gSugar: 62g
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