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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!

oreo pie crust
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Easy Oreo Crust

I love using this oreo pie crust for my chocolate silk pie and peanut butter pie. It is the perfect base that holds together nicely and adds such a contrasting texture 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 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!

making a oreo pie crust

4 Simple Ingredients

  • Oreos (lots of ’em!): You need 25 Oreos and no need to take out the filling. The cream helps to bind the crust.
  • Butter: Unsalted, melted 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

  1. PREP: 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.
  2. COMBINE: Add crumbs to a bowl, stir in melted butter, sugar and salt until combined.
  3. 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!

pressing a oreo crust into a pie dish

Storing tips

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.

peanut butter pie with oreo crust on white plate

Favorite recipes to use it in:

oreo pie crust in clear pie dish

Oreo Pie Crust

5 from 2 votes
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!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 12


  • 25 regular OREOS
  • 5 Tablespoons unsalted butter (melted)
  • 1 Tablespoons granulated sugar
  • Pinch Kosher salt


  • Preheat the oven to 350°F. Place the Oreos in a food processor or blender and blend until they have turned into crumbs. Should be about 2 cups.
    oreos in food processor
  • Stir in the melted butter, sugar and salt until combined. Then press into a 9-inch pie dish.
    pressing a oreo crust into a pie dish
  • Bake for 10 minutes. Set aside to cool completely.
    oreo pie crust


If using in a no-bake dessert recipe, you don’t have to bake the oreo crust. 
You may also use golden Oreos instead if preferred.

Calories: 163kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 116mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 146IU | Calcium: 7mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American
Author: Jamielyn Nye

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