Make the easiest oreo pie crust from scratch with only 4 ingredients and 15 minutes. This scrumptious foolproof recipe is perfect for both baked and no-bake pies!
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Easy Oreo Crust
I love using this Oreo pie crust for my chocolate lasagna, chocolate silk pie and peanut butter pie. It is the perfect base that holds together nicely and adds such a contrasting texture and taste to the smooth creamy pie fillings.
I love a good classic flaky pie crust as much as the next person, but sometimes it’s nice to switch things up! And when the mood strikes, this Oreo pie crust recipe is so easy it really drives home the fact that anyone can make a homemade pie crust in minutes. It’s just as easy as a pretzel crust, graham cracker crust, or gingersnap crust, but with a chocolate twist!
The chocolaty, crunchy signature Oreo flavor, and texture shine through which will come in handy any time of the year. Delicious no-bake desserts for summer BBQs and yummy warm pies for holiday gatherings during the cooler months.
Great for making ahead of time and if you want to make a few at once, freeze them individually and have an Oreo cookie crust on hand when you need it in a pinch!
4 Simple Ingredients
You read that right. This pie crust comes together with barely any ingredients.
Find the full printable recipe with specific measurements below.
- Oreos (lots of ’em!): You need 25 Oreos and no need to take out the filling. The cream helps to bind the crust.
- Butter: Melted, unsalted butter. If you only have salted on hand, go ahead and use it but omit the added salt.
- Sugar: I don’t find Oreo cookies overly sweet so the added sugar gives it just the right amount of sweetness.
- Salt: A pinch to balance and bring out the flavors.
How to Make Oreo Pie Crust
I am not sure if there is an easier or more flavorful pie crust. If you can blend and stir, you can make this crust.
- Pulse: Preheat the oven and blend Oreos in a food processor or blender. It should make about 2 cups of crumbs. If you don’t have a food processor or blender, put cookies in a Ziploc bag and use a rolling pin to smash cookies into a crumble.
- Combine: Add crumbs to a bowl, stir in melted butter, sugar and salt until combined.
- Bake: Press into a 9-inch pie dish, using your hands, fingers or the bottom of a glass. Bake and set aside to cool completely.
Tip: You do not need to bake it if you will be using it for a no-bake recipe. If you will be making a baked cheesecake, you can bake once the cheesecake is fully assembled. Either way, baking it does add a bit of a crispy texture which is very nice. You can also follow this recipe using golden Oreos for a slightly different flavor!
Absolutely! Place the Oreos in a zip-top bag. Cover with a towel and use a rolling pin to crush the cookies until you get fine crumbs.
Yes! Replace the Oreos with gluten-free chocolate sandwich cookies. You may need to use more cookie crumbs if the texture seems to wet after adding the butter.
An Oreo cookie crust that has been baked slightly will retain it’s crunchy texture a little longer than one that has not. You can keep it in the fridge for up to 3 days prior to using it for a pie, any longer than that, it may start to get soggy. You can freeze them for up to 3 months, wrapped in plastic then put in a Ziploc bag or airtight container.
Favorite Recipes for Oreo Pie Crust
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Oreo Pie Crust
- 25 regular OREOS
- 5 Tablespoons unsalted butter , melted
- 1 Tablespoons granulated sugar
- Pinch Kosher salt
- Preheat the oven to 350°F.
- In a food processor or blender, pulse the Oreos until they are fine crumbs. You should get about 2 cups.
- Stir in the melted butter, sugar, and salt until combined. Press up the sides and into the bottom of a 9-inch pie plate. You can use a measuring cup to press the mixture firmly into the pan, if you'd like.
- Bake 10 minutes or fill as-is with a no bake dessert. Let cool completely before filling with your favorite fillings.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
This crust came out so great. Everyone raved about the pie and we will definitely be making it again soon!
The crispness of this crust when baked was absolute perfection, and I can’t wait to make more desserts with this recipe!
I’m so glad you enjoyed it! Thanks for your comment Karly!