Description

A simple, no-bake gluten-free and dairy-free Oreo pie that’s easy to prepare yet looks impressive. Made with a crunchy Oreo crust and a creamy coconut milk-based filling sweetened with honey, this dessert offers a delicious and allergy-friendly treat perfect for any occasion.

Ingredients

Scale

Oreo Crust

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 (preferred) or sub ghee or coconut oil

Oreo Filling

2 cans (13.66 ounces each) full-fat unsweetened canned coconut cream, whole can at room temperature
1/3 cup honey
3 tablespoons powdered gelatin (or 4 individual 0.25 ounce packets)
1 teaspoon vanilla extract (or mint extract for mint variation)
16 Gluten-free Oreos (or 1 box Simple Mills Chocolate Sandwich Cookies for Paleo)

Instructions

Prepare the Oreo Crust: In a food processor or blender, pulse the 30 Oreos into fine crumbs. Add the melted vegan butter, ghee, or coconut oil and blend until well combined. Spread the Oreo crumb mixture evenly into a 9-inch pie tin, springform pan, or 9×9 cake pan lined with parchment or foil sprayed with cooking oil for easy removal. Press the crumbs down firmly using your hand covered with parchment. Refrigerate while preparing the filling.
Make the Oreo Filling: In a food processor or blender, combine the coconut creams, honey, and vanilla extract. Sprinkle the gelatin powder on top and immediately blend until smooth. Use low speeds if using a high-powered blender to prevent the mixture from becoming chunky.
Incorporate Oreo Chunks: In a reusable zip-top bag, smash the remaining 16 Oreos into fairly large chunks. Do not blend these into the creamy mixture to avoid gray, bumpy texture. Gently stir the smashed Oreos into the creamy filling.
Assemble the Pie: Pour the filling mixture over the crust in the pan. Smooth the top evenly. Refrigerate for at least 4 hours or overnight to set. The pie will be partially set after 1 hour but is best after full chilling time.
Serve and Store: Optionally top the pie with coconut whipped cream and extra cookie crumbs for garnish. Refrigerate leftovers for up to 1 week or freeze for up to 3 months.

Notes

Mint Variation: Substitute vanilla extract with mint extract and optionally use mint-flavored Gluten-free Oreos. Add natural green food coloring for a festive look.
Paleo Version: Swap Oreos with Simple Mills Chocolate Sandwich Cookies in equal amounts.
Use only unsweetened coconut cream with a smooth, creamy texture (recommended: Thai Kitchen Coconut Cream) to avoid a chunky filling.
Nutrition information excludes any toppings like whipped cream.
Press crust crumbs firmly to ensure a well-formed base.
Refrigeration time is key for best texture, do not skip or shorten drastically.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: gluten-free dessert, dairy-free dessert, no bake pie, Oreo pie, coconut cream pie, vegan butter dessert, paleo dessert option, easy no bake dessert