This gluten-free, dairy-free, nut-free, egg-free Oreo pie is SO dang easy to make and takes only 5 ingredients and 15 minutes prep yet delivers big on taste and presentation. That’s what we call WINNING people!
I totally grew up loving on the Oreo dessert in a box (anyone else?!), as I loved all things Oreo. I’m thrilled that this one delivers a similar creamy delicious texture with more nutrient-dense ingredients, thanks to the NEW gluten-free Oreos. If you can’t find those near you, you can use any gluten-free chocolate sandwich type cookie, I included in the recipe how many cookies are needed. Though we don’t like them as much as the GF Oreos, we used to get the Glutino brand at Walmart that is GF/DF too.
I love that this is such minimal work, just a little bit of blending and pouring. It is flexible and can be made in a pie pan, springform pan, or 9×9 pan depending on what you have available.
This dessert gets its thickness from gelatin that is easily just blended into the filling. I use simple/affordable plain gelatin packets from the Jello aisle, but there are some great grass-fed gelatin out there like from Vital Proteins.
This is a great one for any gathering, family dinner, or just because it’s so easy!
Gluten-free Dairy-free Oreo Pie
- 1 13.29 oz package Regular Gluten-free Oreos, about 33 cookies
- 1/3 cup melted coconut oil or ghee
- 2 15oz can coconut cream, whole can
- 1/3 cup honey
- 3 tablespoons powdered gelatin or 4 packets
- 1 teaspoon vanilla
- 16 Gluten-Free Oreos
- In food processor or blender, pulse the package of Oreos into fine crumbs. Add the melted coconut oil or ghee until well combined.
- Spread Oreo crumb mixture into a 9" pie tin, 9" springform pan, or 9x9 square cake pan. If using the cake pan, I found it easiest to first line it with parchment or foil sprayed with cooking oil for easy removal. Press the crumbs down firmly - I did this by placing a piece of parchment over it and then pushing down hard with my hand.
- Put in the fridge while you make the filling.
- In a food processor or blender, combine coconut creams, honey, gelatin, and vanilla. Blend until smooth. *If you have a high powered blender like a Vitamix, only blend at lower speeds or this will turn weirdly chunky and can't be fixed.
- Separately, in a resuable zip top bag, smash the remaining 16 Oreos. I don't recommend blending these into the creamy mixture, as it will result in a gray, bumpy texture that still tastes great but doesn't look as nice. We like these smashed into fairly large chunks.
- Gently stir the smashed Oreos into the creamy mixture. Pour on top of the crust and refrigerate for 4 hours or overnight. If you are in a rush, it's decently set at 1 hour, but will hold up much better after 4 hours.
- Refrigerate leftovers in the fridge for up to 1 week or freeze for up to 3 months.