This vegan and gluten-free Oreo pie is perfectly versatile for any number of occasions, including holidays, summer gatherings, or a weeknight at home!Jump to Recipe
This Oreo pie may sound too good to be true. Vegan? Gluten-free? 7 ingredients? Trust me, this pie is the real deal. While it is certainly not the most simple and requires planning ahead, it is not overly labor-intensive. This Oreo pie is inspired by the traditional dairy-filled and delicious cookies and cream pie you can find in the frozen section of most grocery stores. I was curious to see if I could develop a vegan-friendly version, and this pie is the result. It is versatile and perfect for gatherings any time of year, from summer gatherings to the holiday season.
Ingredients for Oreo Pie
Gluten-Free Oreos: Fun fact: Oreos are vegan! Who knew? You can definitely use regular Oreos if you’re not gluten-free.
Coconut Cream: It is important that you use canned coconut cream for this recipe, not canned coconut milk. This will ensure that the pie filling thickens properly.
Plant-Based Cream Cheese: You can use any kind of plant-based cream cheese you prefer. I used Miyoko’s.
Maple Syrup: Honestly, because of the Oreos, you don’t need much in the way of extra sweeteners in this pie. I add just a tablespoon, but you could add a little more if you like things sweeter.
Vanilla Extract: For some subtle vanilla flavor and enhancement of the other flavors in this Oreo pie.
The Coconut Cream of It All
Look, coconut cream is delicious. It’s creamy and lightly sweet and is the absolute perfect plant-based alternative for all kinds of dairy products. However, it’s a bit finicky at times and you will occasionally get a “dud” of a can. This means that the canned coconut cream didn’t have the right fat content in it and isn’t firm the way it’s supposed to be. Here are a few tips to avoid this:
- Find brands that you trust! I prefer Thai Kitchen and Native Forest. Trader Joe’s tends to be hit or miss.
- Refrigerate your cans of coconut cream overnight prior to using it. This will help thicken things up even more. Promise.
- Have a couple extra cans on hand just in case one doesn’t thicken up properly.
What exactly do you do with the “dud” cans that don’t thicken up properly? Really, all this means is it turned out to be regular coconut milk instead of coconut cream. I put the contents in a mason jar or airtight container in the refrigerator for later use. You can throw it in some Thai curry, use it in smoothies, or use it as a dairy replacement in any number of dishes (as long as you’re okay with those subtle coconut vibes).
Like I said, this Oreo pie does require you to plan ahead a little bit. It doesn’t require extra work, per se, just some foresight. Here are the two biggies to remember:
- I know I said this once already, but it bears repeating: you will want to refrigerate your coconut cream overnight for best results. This helps the coconut cream thicken as much as possible before you begin whipping the pie filling ingredients together.
- Make sure you make your Oreo pie ahead of time so it’s able to chill overnight!
If you make this vegan and gluten-free Oreo pie, be sure to leave a rating and review! This helps Google find little blogs like mine and encourages others to give the recipe a try.
More Creative Vegan Recipes:
- Vegan Strawberries and Cream Overnight Oats
- Crispy Zucchini Black Bean Tacos
- Ingenious and Simple Vegan Dill Pesto
- The Best Ever Healthy Blueberry Zucchini Smoothie Bowl
Oreo Pie (Vegan and Gluten-Free)
- 9-inch Pie Dish
- Food Processor
- Hand or Stand Mixer
- 20 gluten-free Oreos (can use regular if not gluten-free)
- ¼ cup plant-based butter (half a stick) melted
For Pie Filling:
- 2 13.5-oz cans coconut cream thick part only, chilled in the refrigerator overnight
- half of an 8 oz container of plant-based cream cheese room temperature
- 1-2 tbsp maple syrup to taste
- 1 tsp vanilla extract
- 12 gluten-free Oreos (can use regular if not gluten-free)
- Preheat the oven to 350° F and grease 9-inch pie dish. Place plant-based butter in a microwave-safe bowl and heat in the microwave for 30-second intervals until fully melted. Set aside.
- Add 20 Oreos to the bowl of your food processor and pulse until it reaches a powder-like consistency. In a separate bowl, mix processed Oreos and plant-based butter with large spoon or rubber spatula until well-combined. Press the Oreo and butter mixture into pie dish to form a crust. Bake for 10-12 minutes and allow crust to cool for at least 30 minutes.
- Meanwhile, beat the chilled coconut cream with a hand or stand mixer until smooth and well-combined, about 1 minute. Add vanilla, maple syrup, and cream cheese and beat again until everything is well incorporated, about 1 more minute.
- Add the remaining 12 Oreos to the food processor and pulse just a few times, making sure the cookies are broken down but a few chunks remain. Carefully fold the Oreos into the coconut cream mixture.
- Pour the Oreo coconut cream mixture into the cooled pie crust and smooth until evenly distributed. Carefully cover tightly with aluminum foil and refrigerate overnight. Slice into 8 pieces and enjoy!
Photography by Hope Agresti