• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Wild Wild Whisk
  • Home
  • About
  • Contact
  • Recipes
    • Bread
      • Quick Bread
      • Yeasted Bread
    • Breakfast/Brunch
    • Dessert
      • Brownies & Bars
      • Cakes
      • Cupcakes & Muffins
      • Cookies
      • Pies & Pastries
      • Candies & Other Confections
    • Drinks & Smoothies
    • Frozen Treats
    • Savory Dishes
    • Dog treats
  • Tips & How To
    • Baking Basic & Science
    • How-to
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Bread
  • Dessert
  • Drinks & Smoothies
  • Frozen Treats
  • Dog treats
  • Tips & How To
×

Home » Recipes » Dessert » Pies & Pastries

2-Ingredient Oreo Crust for pies, tarts and cheesecakes

By Trang Doan - Jul 14, 2022 (updated Jul 14, 2022) - This post may contain affiliate links.

Jump to Recipe
Oreo crust in a tart pan.

A simple and easy Oreo Pie Crust is great for those no-bake pies and tarts for hot summer days. It adds a delicious chocolate note using a childhood favorite to any of your desserts. Using just 2 ingredients, this classic Oreo crust comes together in no time at all!

Whether you’re a novice baker or just in need of an uncomplicated pie crust, this Oreo Crust recipe is a fantastic choice. It’s also a great way to add a chocolate note to whatever you’re baking without having to make a from scratch chocolate pie crust. 

Oreo Cookie Pie Crust in a tart pan.

Click here to Pin this recipe for later!

You can certainly buy a premade Oreo cookie crust from the grocery store very cheaply. However, they only come in a small pie tin so you won’t be able to customize your pie dish or tart pan, or use it for cheesecake.

Making homemade Oreo pie crust takes less than 10 minutes, and it will taste better too! There are many ways to use this pie crust: 

  • Use it as the base for an ice cream pie 
  • Fill it with no-bake cheesecake filling 
  • Substitute it as a no-bake crust in this French silk pie.

Ingredients and Substitutions

There are just 2 ingredients in this Oreo pie crust recipe. See recipe card at the bottom of the post for the full recipe with quantities.

Ingredients for Oreo pie crust.
  1. Oreos – I use classic Oreos in this recipe. There is no need to remove the cream filling between the cookies, just make sure to get the classic version and not double stuffed. This recipe will also work with golden Oreos or any other flavor Oreos like peanut butter or mint to compliment the recipe you’re making.
  1. Butter – I use unsalted butter since the Oreos themselves already contain sodium, but in a pinch you could use salted butter.

Optional ingredient – Sugar – Since we’ll be using the Oreos with the cream filling to make the Oreo crust, I think the crust is already sweet enough. However, you could add sugar if you want it a little bit sweeter, to your taste.

How to make Oreo Crust

Make the Oreo crumbs

Start with one package of Oreo, save a few for snacking while you make the pie crust, you’ll use about 30 cookies or 12 oz in total. Process them in a food processor until they become fine crumbs. 

Collage of 2 photos showing how to make Oreo crumbs in food processor.

Form the pie crust

Add melted butter to the Oreo crumbs and process again until the butter is distributed and the cookie crumbs start to clump together. 

Collage of 2 photos showing butter being added to Oreo crumbs to form pie crust.

Turn the mixture out into your pie dish, tart pan or springform pan (for cheesecake). Press into an even layer on the bottom and up the sides of your pan to form a crust. 

Collage of 2 photos showing how to form Oreo pie crust in a tart pan.

To use this Oreo Cookie Crust with no-bake pies and tarts, all you need to do is let it set up in the refrigerator or freezer before adding filling. For a crunchier crust before adding a no-bake filling, you could blind bake the crust for 10-15 minutes. 

Baker’s Tips

  • Use a food processor or blender to ground up your Oreos to create really fine crumbs. You could also break the cookies up into smaller pieces to help process them quicker.
  • If you don’t have a food processor or blender, put the Oreos into a ziploc bag and break them up with a rolling pin. Make sure to pound them into fine crumbs, larger pieces will not hold together.
  • Don’t scrape out the Oreo cream fillings, it acts as a binder for the pie crust along with the butter.
  • It helps to use something with a flat bottom like a measuring cup to press the Oreo crust into an even layer. Make sure to press firmly.
  • This recipe will be enough to fill a 9” deep dish pie plate, an 8” or 9” springform pan for cheesecake. I’ve also used it in an 8” square baking pan and an 8” tart pan to make a thicker crust. 

FAQs

Can I make this without a food processor?

As I mentioned above, if you don’t have a food processor or blender, you can pound the Oreos into fine crumbs with a rolling pin. Then mix the butter into the crumbs with a fork.

Do I need to bake this Oreo crust?

As I mentioned before, if you’re planning to use this crust for no-bake pies and tarts, you don’t need to bake this crust. Simply chill it in the refrigerator for an hour or freeze it for 15 minutes before adding your filling.

No-bake Oreo pie crust is held together by the solidified butter, so you’ll want to serve it chilled or frozen to avoid the crust falling apart. This is best for recipes that should be served cold.

However, if you want a crispier crust with a toasty flavor, you can blind bake the crust and allow it to cool before adding your no bake filling.

For cheesecakes and other pies, it is best to par bake this crust first to give it a little bit of structure before adding the filling and continue baking according to the recipes.

Can I make this ahead of time?

Absolutely! You can prepare this Oreo cookie crust a couple of days ahead. Store baked or unbaked crust in the refrigerator until you are ready to fill it or bake it.

Can I freeze this Oreo pie crust?

Certainly! You can freeze this Oreo crust baked or unbaked. It should last up to 3 months. You don’t need to thaw before using.

If you’re planning to use it in a no-bake recipe, simply add the filling and chill in the fridge before serving. If you’re using it in a baking recipe, you can blind bake directly from the freezer.

Click here to Pin this recipe for later!

Oreo Cookie Crust in a tart pan.

More recipes using Oreo

  • Oreo Cake
  • Oreo Cupcakes
  • Vanilla Oreo Cupcakes

HUNGRY FOR MORE? Join my newsletter to get notified when I publish a new recipe. Follow along on Instagram, Facebook and Pinterest for more inspirations.

Oreo Cookie Pie Crust in a tart pan.

Oreo Pie Crust

A simple and easy Oreo Pie Crust is great for those no-bake pies and tarts for hot summer days. It adds a delicious chocolate note using a childhood favorite to any of your desserts. Using just 2 ingredients, this classic Oreo crust comes together in no time at all!
5 from 2 votes
Print Pin Rate
Course: Dessert, Pie
Cuisine: American
Prep Time: 10 minutes
Bake Time (optional): 15 minutes
Total Time: 10 minutes
Servings: 1 pie crust
Calories: 2483kcal
Author: Trang

Equipment

  • Food Processor
  • 9” Pie Dish
  • 9″ Ceramic Tart Pan
  • 9” Springform Pan

Ingredients

  • 4 oz unsalted butter (melted, 113 g)
  • 30 Oreo cookies (340 g)

Instructions

  • Break Oreo cookies into small pieces and ground in a food processor or blender until fine crumbs form.
  • Melt the butter in the microwave for about 30 – 45 seconds, stir with a fork to dissolve any remaining solid butter.
  • Drizzle melted butter over the Oreo crumbs, and process for an additional 10 – 20 seconds until the mixture is the texture of wet sand.
  • Turn the mixture out into a tart pan or pie dish and press into the bottom and sides of the pan to form a crust.
  • For a no-bake recipe, wrap well and freeze (or refrigerate) until ready to use.
  • For a baked recipe or simply for a crunchier crust, blind bake or par-bake the crust at 350°F for 10 – 15 minutes.

Notes

  • If you don’t have a food processor or blender, put the Oreos into a ziploc bag and break them up with a rolling pin. Make sure to pound them into fine crumbs, larger pieces will not hold together.
  • Don’t scrape out the Oreo cream fillings, it acts as a binder for the pie crust along with the butter.
  • It helps to use something with a flat bottom like a measuring cup to press the Oreo crust into an even layer. Make sure to press firmly.
  • This recipe will be enough to fill a 9” deep dish pie plate, an 8” or 9” springform pan for cheesecake. I’ve also used it in an 8” square baking pan and an 8” tart pan to make a thicker crust.

Nutrition

Serving: 473g | Calories: 2483kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.

This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored contents, see our full disclosure policy. Thank you for your continue support, which enables us to keep bringing you delicious recipes, at no extra cost to you.

« Strawberry Cream Cheese Pie
Ice Cream Pie with Oreo Crust »
  • Share

Reader Interactions

Comments

  1. Marie

    August 02, 2018 at 4:59 pm

    5 stars
    Something so simple but so, so delicious. Great post.

    Reply
    • Trang

      August 05, 2018 at 10:38 pm

      It’s so versatile too!

      Reply

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

As Seen On

Get A Free Ebook!

Sign up for email updates and never miss a recipe + Get my FREE ebook ROOM FOR PIE!

Newest Recipes

  • Red Velvet Madeleines
  • Banana Walnut Muffins
  • Mini Carrot Cake
  • Carrot Cupcakes

Spring Recipes

Strawberry cream cheese pie next to a white tea towel.

Strawberry Cream Cheese Pie

Braided cinnamon bread with berries in a cast iron pan.

Braided Cinnamon Bread

A mini lemon blueberry cake being served

Lemon Blueberry Cake

A mini carrot cake on a white cake stand with a slice being cut.

Mini Carrot Cake

Popular right now

  • Mascarpone Mixed Berry Cake
    Mascarpone Mixed Berry Cake
  • How to Make Almond Paste
    How to Make Almond Paste
  • Easy Milk Bread (no eggs, no tangzhong)
    Easy Milk Bread (no eggs, no tangzhong)
  • Blueberry Compote (or Blueberry Sauce)
    Blueberry Compote (or Blueberry Sauce)

Web Stories

Check out my web stories

Footer

sweet treat icons

FEATURED ON

As featured on
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Privacy Policy · Contact
Copyright © 2023 · WILD WILD WHISK

2050 shares