Oreo Pie Crust Recipe
Looking for the perfect Oreo Pie Crust Recipe to use for your favorite desserts?
This rich, chocolatey crust is made with simple ingredients and delivers the classic cookies-and-cream flavor that pairs beautifully with cheesecakes, no-bake pies, and creamy dessert fillings.
It’s an easy, family-friendly dessert base that comes together quickly and instantly makes any pie feel a little more special.
You’ll learn how to make this crust step-by-step, along with helpful tips for getting the perfect texture whether you plan to bake it or use it for a no-bake dessert.
It’s the kind of simple recipe you’ll turn to for birthdays, holidays, potlucks, and anytime you want an easy dessert that everyone gets excited about.
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Oreo Pie Crust Ingredients
- Oreo cookies are the base of the crust, they give it that rich chocolate flavor and classic cookies-and-cream taste. You’ll use the whole cookies, filling included, which helps add sweetness and helps the crumbs bind together.
- Melted butter mixes with the crushed cookies to create a moist crumb mixture that presses easily into a pie pan. It helps the crust hold its shape and gives it that slightly buttery, firm texture once chilled or baked.
How to Make an Oreo Pie Crust
- Place the cookies in a food processor and pulse until they form fine crumbs. If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin.
- Transfer the crumbs to a bowl and stir in the melted butter until the mixture looks like wet sand.
- Pour the crumb mixture into a pie dish and press it firmly into the bottom and up the sides of the pan using the back of a spoon or the bottom of a measuring cup. This helps prevent the crust from crumbling when you slice the pie.
- For a baked crust, bake at 350°F for 8–10 minutes, then let it cool completely before filling.
- For a no-bake dessert, place the crust in the refrigerator for at least 30 minutes to help it firm up before adding your filling to your favorite Oreo pie recipe.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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What are common Oreo crust mistakes?
- Not crushing the cookies finely enough, which makes the crust harder to press together
- Not using enough butter, causing the crust to crumble when sliced
- Not pressing the crumbs firmly into the pan, leading to a loose crust
- Adding filling before the crust has cooled or chilled, which can make it soggy
Most recipes use about 24–26 Oreo cookies for a standard 9-inch pie dish. This amount creates enough crumbs for a crust that covers the bottom and sides of the pan.
This crust works perfectly in a standard 9-inch pie plate.
If you’re using a creamy or no-bake filling, baking the crust for about 8–10 minutes before adding the filling can help keep it crisp. Let the crust cool completely before filling it. For chilled desserts, refrigerating the crust first also helps it firm up and prevents it from becoming soft.
Yes! The crust can be made a day in advance and stored covered in the refrigerator until you’re ready to fill it.
Absolutely. Wrap the crust tightly and freeze for up to 2 months. Let it thaw in the refrigerator before using.
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If you love this chocolatey cookie crust, there are plenty of delicious ways to use it in other easy desserts too.
- Use your pie crust from Oreos to make a no bake Oreo Cheesecake.
- If you love the combination of chocolate and mint, this cool and refreshing mint oreo pie is a delicious way to use your homemade cookie crust.
- If you can’t get enough cookies-and-cream desserts, be sure to check out even more Oreo recipes for easy treats everyone will love.
How to Make an Oreo Pie Crust
Ingredients
- 2 dozen Oreo cookies about 2 cups of crumbs
- 5 tbsp unsalted melted Butter
Instructions
- Place the whole oreo cookies in the bowl of a food processor and pulse until they form fine crumbs. If you don't have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin until they reach the desired consistency.
- For the best texture, crush the cookies into very fine crumbs. Larger chunks can make the crust harder to press together and less sturdy.
- In a medium bowl, mix the cookie crumbs with the melted butter until well combined. The mixture should resemble wet sand.
- Pour the crumb mixture into a 9-inch pie plate. Use the back of a spoon or the bottom of a glass to press the crumbs evenly into the bottom and up the sides of the pan, ensuring the crust is compact and even.
- For a no-bake crust refrigerate the crust for at least 30 minutes before adding your filling. If you prefer a firmer crust, bake pie crust at 350°F for 8-10 minutes, then let it cool completely before filling.
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