How to make a perfect Oreo pie crust for all your favorite pies and cheesecakes! Make a crave-worthy baked or no-bake Oreo crust with just 2 ingredients.
Perfect Oreo Pie Crust
A perfectly rich and buttery Oreo pie crust is truly a thing of beauty. I mean, what better way to enjoy your favorite pie and cheesecake fillings than in a crust made of cookies? And not just any cookies: everyone’s favorite crunchy, creamy, iconic chocolate sandwich cookies.
This chocolatey Oreo pie crust recipe is classic and flexible. There’s a baked and no-bake version, and they’re both super easy! Just add your favorite filling and dig in.
Why You’ll Love This Oreo Crust Recipe
- Crunchy, buttery cookie crust. Oreo pie crust is the perfect way to bring fudgy flavor to loads of delicious desserts.
- 2 ingredients, 2 ways. I include two easy methods (baked and no-bake) for making an Oreo cookie crust with just 2 ingredients.
- Versatile. Use this Oreo crust in place of traditional pie crust or graham cracker crust in recipes for no-bake cheesecake, chocolate pie, or coconut cream pie. Don’t forget to scroll for more easy recipe ideas for an Oreo pie crust.
The 2 Ingredients You Need
What is Oreo pie crust made of? Whether you want to make a baked or no-bake pie crust, you only need 2 ingredients. You’ll find the full measurements in the recipe card, but here’s a quick overview:
Oreos – You’ll need one 14.3 oz package of Oreos (see below). I don’t recommend the Double-Stuf kind. Just like Oreo truffles, the extra creme filling in Double-Stuf Oreos makes this Oreo pie crust too greasy.
Butter – I recommend unsalted butter, melted completely before you start.
Can I Use Other Flavor Oreos?
Absolutely yes! I use other flavors (like Golden Oreos, Peanut Butter Oreos, and Mint Oreos) mostly for no-bake desserts. You can swap out Oreos for graham crackers for desserts like Strawberry Delight.
How to Make an Oreo Crust (Bake or No-Bake!)
There’s the option to leave this Oreo pie crust recipe unbaked or you can bake it depending on what a recipe calls for. We’re covering all the bases! Below, let’s dive into two simple ways to prepare an Oreo crust.
No Bake Oreo Crust
You’ll need a greased and lined 9-inch springform pan for a no-bake Oreo crust. Here’s a quick overview:
- Crush the cookies. First, grind your Oreos into a fine crumb. A blender or food processor makes the process quick and easy.
- Combine. Add the crumbs to a bowl with melted butter, stirring until the crumbs are coated. The consistency should be sandy.
- Assemble. Next, press the crust mixture into the bottom and up the sides of your springform pan, creating a nice, thick layer.
- Chill. Pop the finished crust into the fridge for at least 30 minutes, or until you’re ready to fill it.
New to baking with springform pans? Check out my tutorial on how to make a no-bake crust in a springform pan for a more in-depth step-by-step.
Baked Crust
If you’re planning on baking your crust, a pie plate will do the trick. It’s very similar to the no-bake version, with a few tweaks to the ingredient amounts and a short time in the oven:
- Grind the cookies. Once again, crush the Oreos into a fine crumb.
- Combine. Mix the crumbs together with melted butter (you’ll use about half the amount of butter for a baked crust).
- Assemble. Press the crumbs firmly and evenly into a 9” pie plate.
- Bake. Bake your Oreo crust at 350ºF for 8-10 minutes, then leave it to cool before filling.
Tips for the Best Cookie Crust
There’s nothing complicated about making an Oreo cookie crust from scratch. I’ll guarantee that you’ll never want to go back to store-bought! Here’s my best advice for making homemade Oreo pie crust:
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- Use a food processor or blender. It makes crushing up the Oreos that much easier, and the consistency is more even.
- If you don’t have a blender, add the Oreo cookies to a Ziploc bag and use a rolling pin. Make sure to crush them up finely.
- Press the crust firmly. Push the crust mixture tightly into the bottom of your pie plate or springform pan. This will help it hold its shape. The back of a measuring cup or the bottom of a glass comes in handy when leveling out the crust.
- If you use a generic brand of chocolate sandwich cookies, keep in mind that store brands may come in different sizes/weights and may not yield the same amount of crumbs.
Why Is My Oreo Crust Crumbly?
Make sure that you grind your Oreos to a fine, sandy texture. Larger crumbs or cookie chunks can lead to a crumbly crust. Fine crumbs stick together so that the crust holds its shape when baked.
If you still find that your crust is too crumbly and won’t pack down, try adding a little more melted butter until it’s moldable. See the next section for more recipe tips!
What Size Pan Does This Oreo Crust Recipe Fit?
This Oreo pie crust recipe will fit an 8”, 9”, or 10” springform pan, pie plate, square pan, or cake pan. As written, this recipe won’t make enough crust mixture to fit a 9×13” pan. If you’re making a 9×13” dessert, you’ll need to increase the number of Oreos to 30 cookies and use about 8 tablespoons (½ cup) of melted butter.
Ways to Use Oreo Pie Crust
This simple Oreo cookie crust is an amazing starting point for so many desserts. Try these ideas:
- Cheesecakes – This no-bake Oreo cheesecake is a classic, and my popular Chocolate Cheesecake. Is also pairs great with peanut butter like this Peanut Butter Cup Cheesecake.
- Pies – A buttery Oreo crust makes the perfect base for a no-bake Oreo chocolate mousse pie or a fluffy peanut butter marshmallow pie.
- Bars – Pair your Oreo crust with dessert bar recipes, like these chocolate cheesecake bars or
Make-Ahead and Storage
- Make-Ahead. A homemade Oreo pie crust is great for making ahead of time. The no-bake pie crust needs to be chilled in the fridge for at least 30 minutes and up to 24 hours before you use it.
- To Store. To store the baked pie crust for later use, let it cool completely and place it in the fridge for up to 24 hours. When you’re ready to make your pie, cheesecake, etc., let the crust come to room temperature before you fill it.
Can I Freeze an Oreo Cookie Crust?
Yes, this cookie crust is also freezer-friendly! If your pie crust has been baked, be sure to let it cool completely before freezing it airtight. Frozen Oreo crust will last for up to 1 month. Thaw it out in the fridge. If you need to bake it, bring it to room temperature first.
More Pie Recipes to Try
- Turtle Pie
- Homemade Pumpkin Pie
- Chocolate Pudding Pie
- Nutella Marshmallow Pie
- Biscoff Marshmallow Pie
Easy Oreo Pie Crust
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy Oreo pie crust recipe is the perfect base for all your favorite pies and cheesecakes. Make a crave-worthy baked or no-bake cookie crust with just 2 ingredients!
Ingredients
For a No-Bake Oreo Crust
- 1 package (14.3 oz) Oreos
- ½ cup (8 tablespoons) unsalted butter, melted
For a Baked Oreo Crust
- 24 Oreos
- 4–5 tablespoons unsalted butter, melted
Instructions
No-Bake Oreo Crust
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processoror blender. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust until ready for use.
Baked Oreo Crust
- Preheat the oven to 350°F. Grind the cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt 4 tablespoons of butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. If the cookie crumbs still seem dry and hard to pack together, add an additional tablespoon of melted butter.
- Tightly press the crumbs into a pie plate into the bottom and up on the sides. Bake at 350°F for 8-10 minutes. Cool on the counter.
Nutrition
- Serving Size: 1
- Calories: 135
- Sugar: 3g
- Sodium: 29mg
- Fat: 13g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: .4g
- Cholesterol: 30mg
