This is the best Oreo pie crust recipe, and you won’t believe how simple it is to make! All you need is regular Oreos and melted butter. Blitz the cookies in a food processor, combine the crumbs with melted butter, press the mixture into a pie pan, and you’re done! It is seriously that simple.
Crunchy Oreo pie crusts are wonderfully versatile — you can use them for no-bake pies, cheesecakes, and other no-bake desserts, or your favorite pies and recipes that call for a Graham cracker crust. This Oreo crust recipe adds a fun, rich twist to dessert! For more Oreo cookie recipes, check out my homemade Oreo Pie, Oreo Cheesecake recipe, and Oreo Balls recipe.
What You Need to Make this Recipe
Oreos — you need 24 regular Oreos for this pie crust (about 1 regular package). Double Stuf Oreos have more filling, which will yield a greasy crust, so I don’t recommend them.
Butter — melted butter helps to bind the crust and adds rich flavor.
How to Make Oreo Pie Crust
1. Place the whole Oreos into a food processor, and process the cookies until finely ground into fine crumbs, about 30 to 45 seconds. Do not remove the filling from the Oreos before grinding them.
2. Pour the crumbs into a medium bowl.
3. Add the melted unsalted butter and stir until well combined.
4. Press the Oreo crumbs and butter mixture into the bottom and sides of a 9-inch pie dish. You can use the bottom of a glass to help you press it down well. From there, bake or freeze the crust, depending on what you’re using it for.
Pro Tips for Making This Recipe
- Use Oreo cookie crumbs. You can substitute 2 cups of Oreo cookie crumbs in place of processing your own. They can be found in prepackaged boxes near the baking section of most grocery stores. If you use cookie crumbs, I recommend adding 2 tablespoons of granulated or brown sugar to the crumbs when adding the butter.
- Don’t use Double Stuf Oreos. They have a lot more filling than regular Oreos and will yield a greasy crust.
- For a gluten-free Oreo cookie crust: Simply replace the regular Oreos with gluten-free Oreos. Be aware that the taste and texture may be a little different.
Frequently Asked Questions
Yes, you can prepare this homemade Oreo pie crust in advance. If you need to make it just a few days ahead, cover the crust well with plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.
No, toss the Oreos into the food processor whole. That’s part of what makes this such an easy recipe!
The easiest way to crush Oreos into cookie crumbs is to simply place them, whole, into a food processor, which can grind them finely in about 45 or so seconds. If you don’t have a food processor, place the cookies into a ziptop plastic bag and crush them with a rolling pin or mallet.
This simple Oreo pie crust recipe will comfortably fit a 9-inch pie dish. It will also make a crust for a 9-inch springform pan.
As-is, this is a great no-bake recipe. But it depends on the recipe you are using the crust for. For recipes with a no-bake filling or that call for a no-bake crust, like an Oreo pie or a no-bake cheesecake, you just need to freeze the crust. For Oreo cheesecake, it will need to be baked.
You can freeze it for up to 3 months. Make the Oreo cookie crust recipe as directed, then wrap it tightly in plastic wrap and then add a layer of aluminum foil to prevent freezer burn. If you like, you can use pie weights to flatten the plastic wrap against the pie crust. Thaw it overnight in the refrigerator before using if the recipe calls for a nonfrozen or baked crust; otherwise, use it straight from the freezer.
If you love this recipe try these out!
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Oreo Pie Crust
Equipment
- Food Processor
- 9” pie plate
Ingredients
- 24 Oreos (regular)
- ¼ cup unsalted butter melted
Instructions
- Place the Oreos In a food processor, and process the cookies until finely ground, about 30 to 45 seconds. Transfer the crumbs to a medium bowl, and stir in the melted butter until well combined.
- Press the mixture into the bottom and sides of a 9-inch pie pan, or if you are following a specific recipe, use the pan called for in that recipe.
- For a frozen crust: Freeze for 30 minutes, or according to the recipe instructions.
- For a baked crust: Preheat the oven to 350°F. Bake for 10 minutes, then cool completely before using.
Notes
- Use Oreo cookie crumbs. You can substitute 2 cups of Oreo cookie crumbs in place of processing your own. They can be found in prepackaged boxes near the baking section of most grocery stores. If you use cookie crumbs, I recommend adding 2 tablespoons of granulated or brown sugar to the crumbs when adding the butter.
- Don’t use Double Stuf Oreos. They have a lot more filling than regular Oreos and will yield a greasy crust.
- For a gluten-free Oreo cookie crust: Simply replace the regular Oreos with gluten-free Oreos. Be aware that the taste and texture may be a little different.
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