This post may contain affiliate links. For more information, read my disclosure policy.

Oreo Pie Crust made fresh, from scratch! This easy homemade Oreo cookie crust will amp up the flavor of your favorite no-bake pie recipes. You never need to buy a store-bought crust again – make my 2 ingredient Oreo Crust Recipe with ANY flavor Oreo cookie!

Oreo cookies pressed into a clear pan making an Oreo crust.


Perfect Oreo Pie Crust

It’s SO easy to make an Oreo Crust – and doing it at home means you can make it using any flavor Oreos! Stop buying pie crusts and make your own with this easy recipe! This is the most delicious crust out there – it’s my favorite of all the pie crust recipes.

  • It’s a 2 ingredient Oreo crust – cookies and butter – such simple ingredients!
  • You do not have to remove the cream from the Oreos!
  • Use ANY flavor Oreo cookie, including a Golden Oreo Crust!
ingredients in Oreo cookie crust laid out on a white marble counter.

2 Ingredients Needed

  • Oreos – Regular Oreos (not double-stuf Oreos) are best for this recipe
  • Unsalted Butter – You can swap salted if that’s what you have.

Click to see the recipe card below for full ingredients & instructions!

Variations

How to make Oreo Pie Crust

  1. Crush your whole Oreo cookies using a food processor. You do not have to remove the cream center! Don’t have a food processor? You can roll the cookies in a large bag using a rolling pin, however you want a fine crumb so they stick together. Rolling isn’t as great at it as the food processor, so I recommend using it.
  2. Melt your butter in a medium bowl. Add the cookie crumbs to the melted butter and stir with a fork. The fork helps the butter mix into the cookies without too much clumping.
  3. Press the oreo crumbs into a 9-inch pie plate or springform pan, depending on the recipe you’re using. This will also work as a thinner crust in a 10-inch pie dish or a 9-inch deep dish pie pan, but don’t use anything smaller than a 9-inch size pan. It will also work in a 10-inch tart pan.

What to do with Oreo Pie Crust?

So many dessert possibilities with making your own crust! You can add your favorite fillings but here are some of my favorites:

regular and golden oreos crushed into a pie crust form in clear pie pans.

Expert Tips

  • You can use these crusts entirely no bake – just make and fill according to the recipe you’re using. I love using this recipe for cream pies, etc.
  • You can bake cheesecake or fruit pies in the crust. There are so many options for how to fill an Oreo crust.
  • Don’t remove the filling – the food processor will grind it all up.
  • You can even use gluten free Oreos to make this Oreo Crust!

Storage & Make Ahead

You can make this crust ahead up to 2 days – store in the fridge wrapped well with plastic wrap, or in the freezer for up to a month. Thaw before filling or baking. An Oreo Pie Crust recipe is the easiest one to make and it lasts awhile too.

FAQs

Can Oreo pie crust be baked?

You can fill and bake this crust recipe according to your recipe directions.

Do you remove the filling from Oreos to make a crust?

No need to remove the filling – just use a food processor to grind the cookies.

regular and golden oreos crushed into a pie crust form in clear pie pans.

Oreo Crust Recipe

3.91 from 133 votes
This Oreo Cookie Crust Recipe can be used with any flavor Oreo Cookie! It’s an easy no-bake pie crust that works for so many different pies.
Prep Time 10 minutes
Total Time 10 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients
 

  • 25 (286g) Oreo Cookies your favorite flavor
  • 5 tablespoons (70g) unsalted Challenge Butter , melted
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

  • Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you’re using a rolling pin, seal the bag but leave about an inch open for air to escape. You’ll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
  • NOTE: You do NOT need to remove the filling from the Oreo.
  • Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill until ready to fill.
  • For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.
  • For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling.
  • For a filled baked pie: Fill with filling and bake as directed in the recipe.
  • This crust can also be pressed into a 9×9 inch pan for pie bars or used as a cheesecake crust in a 9-10″ springform pan.

Recipe Video

Recipe Notes

  • You can use these crusts entirely no bake – just make and fill according to the recipe you’re using. I love using this recipe for cream pies, etc. You can bake the crust for a few minutes to make it crispy if you prefer them that way. 
  • You can bake cheesecake or fruit pies in the crust. There are so many options for how to fill an Oreo crust.
  • Don’t remove the filling – the food processor will grind it all up.
  • You can even use gluten free Oreos to make this Oreo Crust!

Recipe Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 176IU | Calcium: 8mg | Iron: 4mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Favorite No Bake Pies



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

3.91 from 133 votes (126 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




97 Comments

  1. I have a strange question about an Oreo crust. I made one for a Bailey’s Irish Cream cheesecake and when I baked the cheesecake oil seeped through my springform and created a mess in my oven. I didn’t have any issues when I baked the empty crust. The cheesecake did call for chocolate chips to be spread on the bottom crust before adding the filling. Have you ever heard of anything like this? Do you think it was from the chocolate chips? If so, what should I do to avoid this the next time, which is supposed to be this weekend! The cheesecake was amazing so I hate to leave out the chips but I don’t want clean my oven again! Thanks for any advice you can give me.

    1. I’ve had that happen sometimes with crust recipes but when you’re using a springform pan you should leak-proof it. I wrap the bottom (and up the sides) of the outside of the pan with 2-3 layers of foil. That way there is no mess, and you can always put it on a cookie sheet just to double ensure you won’t have it leak. Since it didn’t do it when you baked the crust alone, it could have been just from all the liquid in the cheesecake, or there could have been a touch too much butter in the crust recipe.

  2. I’m using chocolate Oreos for a white chocolate raspberry cheesecake (with a heart swirl, if it works :P) for Valentine’s Day! I love Oreo crusts! (For a while, at all of my family birthdays, Oreo-crust coffee ice cream cake was the request… from pretty much everyone — so we started getting a big carton of Oreo crumbs from GFS. They are awesome, because it is the entire cookie, crushed, just without the work for us! 🙂

  3. I don’t like Oreo cookies much anymore, but the Golden Ones are fabulous.  I’ve been asked to bake something gluten-free, so I’m hoping that the gluten free “sandwich cookies” I bought will work as a base for mini-cheesecakes.  Oreo crusts have always been a big hit.  Thanks for the suggestion of using other flavors!!

  4. How about removing the filling of the cookies and adding it to the cream of the cheesecake ? That will make the cream taste like oreo filling for sure. But I’m not sure if the crust will be better with the filling or without it ? What do you think ?