Home | Recipes | Pie | The Perfect Oreo Cookie Crust Recipe
Written ByDorothy Kern
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Oreo Pie Crustmade fresh, from scratch! This easy homemade Oreo cookie crust will amp up the flavor of your favorite no-bake pie recipes.
Raise your hand if you don’t like the store-bought Oreo Cookie Crusts. Don’t worry – you never need to buy one again! Now you can make your own with this perfect DIY recipe, and the best part? You can use ANY flavor Oreo cookie!!
Table of Contents
- Perfect Oreo Pie Crust
- 2 Ingredients Needed
- How to make Oreo Pie Crust
- Variations
- Expert Tips
- Perfect Oreo Cookie Crust Recipe Recipe
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! I love no bake pies all year long – but especially in summer when my oven isn’t getting turned on. Stop buying pie crusts and make your own with this easy recipe!
Why you’ll love this recipe
- It’s a 2 ingredient Oreo crust!
- You do not have to remove the cream from the Oreos!
- Use ANY flavor Oreo cookie, including a Golden Oreo Crust! Whenever someone says “Oreo Crust” I’m sure you think of the kind made from traditional Oreos. I always think of that one too. I mean, it’s the perfect base for, say, a peanut butter chocolate cream pie. But you can use any flavor you want!
2 Ingredients Needed
- Oreos – Have you ever noticed all the different flavor Oreos out there? I mean, I love the traditional chocolate but if I must admit it…I like the Golden Oreos better. I especially like them as a pie crust.
- Unsalted Butter – You can swap salted if that’s what you have.
Be sure to see the recipe card below for full ingredients & instructions!
How to make Oreo Pie Crust
- 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.
- 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.
- Press the 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 plate or a 9-inch deep dish pie pan, but don’t use anything smaller than a 9-inch.
Variations
- Use peanut butter Oreos to make a peanut butter pie.
- Mint Chip Oreos are perfect for no bake cheesecake!
- Lemon Oreos would be delicious with a Lemon Cheesecake
What to do with Oreo Pie Crust?
Making your own Oreo Cookie Crust is easy, fast, and works for so many recipes. I even made a photo tutorial for you on how to make the crust.
- No Bake Oreo Pie – the chocolate crust pairs perfectly with the creamy cheesecake filling.
- Jello Pie – mix and match Oreo flavors with your jello flavor.
- Strawberry Pudding Pie – perfect with Golden Oreos.
Tip From Dorothy
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 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!
FAQs
Does Oreo pie crust go bad?
You can make this crust ahead of time and refrigerate it for up to 3 days before filling. It will last at least 5 days total before it goes bad. I don’t recommend freezing the crust before filling.
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.
Perfect Oreo Cookie Crust Recipe
3.89 from 131 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 minutes
Total Time 10 minutes minutes
Yield 10 servings
Serving Size 1 serving
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Equipment
Ingredients
- 25 (286g) Oreo Cookies your favorite flavor
- 5 tablespoons (70g) unsaltedChallenge Butter , melted
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
Author Dorothy Kern
Did you try this recipe? Click the stars to rate the recipe below
A homemade Oreo Cookie Crust tastes so much better than a store-bought one. Two ingredients and 10 minutes gives you a fresh, homemade, DIY no-bake crust perfect for any pie.
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Last Updated on May 2, 2023
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.
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93 Comments
I am both gluten and lactose intolerant, so it is impossible to buy commercial pies that are worth eating. Using gluten free Oreos makes a wonderful crust that I can use for a variety of fillings. Thanks for sharing how you do this!! Making a chocolate cream pie for Thanksgiving (use lactose free real milk and Cool Whip non dairy topping)
ReplyI absolutely LOVE how easy it is to make Oreo crust! I really love ALL your recipes too. Thanks for sharing the video!
ReplyHi Dorothy! Thanks for the recipe. It’s great! Question. Sometimes my crust is rock hard any reason as to why? Maybe cookie crumbs are to big or maybe too much butter? Thanks for your help! Happy Holidays!!
ReplyIf you’ve chilled the crust it will get super hard because of the butter. Once it’s at room tempearture it should be easier to cut. Could this be what the problem is? To cut a chilled pie use a warmed knife and warmed pie server – that will help!
ReplyCan you use sugar free cookies or wafers? Will any kind of butter work?
Way too many Nutrition factor’s for 1 day. Thats enough calories for just 1 day and enough carbs for 5 days.ReplySugar free – yes. Use a bit less butter and add more as needed -different cookies need different amounts.
We don’t count carbs and calories around here 🙂ReplyWay too much butter! Leaked out of my spring form pan. Too oily.
ReplyThank you for letting me know – when baking in a pie plate it’s just fine, but a springform pan is different. I’ll add a note to the recipe.
ReplyHi! I would like to remove the filling before making the crust…should I add more butter to compensate or should it still be fine with the original amount?
ReplyYou may need just another tablespoon – but most likely it’ll be just fine without.
ReplyI have a bag of pre-crushed cookies crumbles. Every recipe I see says to use a certain number of cookies. What quantity of crumbs do 25 cookies make? 1 1/2 cups? 2 cups?
Thanks for your help!
ReplyThat’s a good question – this post needs a refresh with that! I think it’s about 1 1/2 cups
ReplyHi Dorothy,
Love your name! That is my Mom’s name.
So glad to have found your blog/website!
Have you used Lemon Oreos as a crust for your no-bake lemon pie? I love lemon, but wondered if it would be too much lemon—to me there is never too much lemon!
Thanks so much!
Janet
ReplyYou definitely can!
ReplyYes! I have made lemon oreo crust for a lemon cheesecake & it was lovely! My son loves lemon & gave it rave reviews.
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