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Vegan Oreo Pie

This vegan Oreo pie is a chocolate lover’s dream! As a chef, I have always enjoyed experimenting with different flavors and ingredients, and this recipe is one of my favorites.

Vegan Oreo Pie

Course: Vegan dessertsCuisine: ContinentalDifficulty: Medium


Prep time


Cooking time





The crust is crushed Oreos mixed with vegan butter, and the filling is a rich and creamy chocolate pudding made with coconut milk and melted chocolate. It’s an indulgent dessert that is perfect for special occasions or a weekend treat.


  • 24 Oreo cookies

  • 1/4 cup vegan butter, melted

  • 1/4 cup cornstarch

  • 1/2 cup granulated sugar

  • 1/4 cup unsweetened cocoa powder

  • 1/4 teaspoon salt

  • 2 1/2 cups full-fat coconut milk

  • 1 cup vegan semi-sweet chocolate chips

  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F (180°C).
  • Crush the Oreo cookies into fine crumbs using a food processor or a plastic bag and rolling pin.
  • In a mixing bowl, combine the Oreo crumbs and melted vegan butter until well combined.
  • Press the mixture into a 9-inch pie dish, making sure the crust is even.
  • Bake the crust for 10 minutes, then let it cool while you prepare the filling.
  • In a saucepan, whisk together the cornstarch, sugar, cocoa powder, and salt until well combined.
  • Gradually whisk in the coconut milk until the mixture is smooth.
  • Place the saucepan over medium heat and whisk continuously until the mixture thickens and comes to a boil.
  • Remove the saucepan from the heat and add the chocolate chips and vanilla extract, stirring until the chocolate is melted and the mixture is smooth.
  • Pour the filling into the cooled crust and smooth the top with a spatula.
  • Cover the pie with plastic wrap and chill it in the refrigerator for at least 4 hours or until firm.
  • Serve the pie chilled and garnish with vegan whipped cream and additional Oreos, if desired.


  • Use full-fat coconut milk for the filling to ensure a creamy and rich texture.
  • If the filling is lumpy, use a fine-mesh strainer to remove any clumps before pouring it into the crust.
  • To easily remove the pie from the dish, place it in the freezer for 10-15 minutes before slicing and serving.
  • For a fancier presentation, pipe vegan whipped cream on top of the pie using a piping bag and tip.

Alterations and Modifications


  • Mint Oreo Pie: Add a teaspoon of peppermint extract to the filling and sprinkle crushed candy canes on top for a festive twist.
  • Peanut Butter Oreo Pie: Mix 1/2 cup of smooth peanut butter with the melted chocolate chips for a rich and nutty flavor.

Ingredient Substitutions

  • Gluten-Free Oreo Pie: Use gluten-free chocolate sandwich cookies instead of Oreos for a gluten-free option.
  • Nut-Free Oreo Pie: Use vegan margarine instead of vegan butter to make the crust nut-free. Adjusting sweetness Reduce the amount of sugar for a less sweet pie.
vegan Oreo pie

Cooking methods

  • No-Bake Oreo Pie: Skip baking the crust and instead chill it in the refrigerator for an hour before filling with the chocolate pudding.
  • Instant Pot Oreo Pie: Use an Instant Pot to make the chocolate pudding filling, following the same instructions as in the saucepan method.


  • Store leftover pie covered in the refrigerator for up to 3 days.
  • The crust may become slightly soggy after a day or two, but the flavor will still be delicious.

Complete Nutrition Information

Nutrition Facts

8 servings per container

  • Amount Per ServingCalories447
  • % Daily Value *
  • Total Fat 29g 45%
    • Total Carbohydrate 44g 15%
      • Dietary Fiber 3g 12%
    • Protein 4g 8%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      Frequently Asked Questions (FAQs)

      Q: Can I use a different type of sweetener?

      A: Yes, you can use a different type of sweetener, such as maple syrup or agave nectar, but the flavor and texture of the pie may be slightly different.

      Q: Can I make this pie ahead of time?

      A: Yes, you can make the pie ahead of time and store it in the refrigerator for up to 2-3 days before serving.

      Q: Can I make this pie without baking the crust?

      A: Yes, you can make a no-bake crust by mixing the crushed Oreos and melted vegan butter and pressing it into the pie dish. Refrigerate it for 30 minutes before adding the filling.

      Q: Can I make this pie without cornstarch?

      A: Cornstarch helps to thicken the filling, but you can use a different type of thickener, such as arrowroot or tapioca starch.

      Q: Can I use a different type of cookie for the crust?

      A: Yes, you can use a different type of cookie for the crust. Graham crackers or chocolate wafer cookies would work well as a substitute for Oreos.

      Q: Can I use a different type of milk for the filling?

      A: Yes, you can use a different type of milk for the filling, but it may affect the texture and flavor of the pie. For example, using almond milk may result in a thinner and less creamy filling.

      Q: How do I know when the filling is thick enough?

      A: The filling should be thick enough to coat the back of a spoon. You can test this by dipping a spoon into the mixture and then running your finger across the back of the spoon. If the mixture leaves a clean line, it’s thick enough.

      Q: Can I use a store-bought crust instead of making my own?

      A: Yes, you can use a store-bought crust instead of making your own. Just make sure to choose a vegan-friendly crust if you’re following a vegan diet.

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