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.
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.
- 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.
- 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.
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.
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.
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.
More recipes using Oreo
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📖 Recipe card
Oreo Pie Crust
Equipment
- 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
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I made this twice already. Came out good and “solid”. Thanks for sharing such an easy and good recipe. My only question-can I use olive oil instead of butter?
Hi Anne, I have never used olive oil for this crust so I can’t recommend it based on personal experience. But here’s my two cents… If you are using this as a no bake crust, then definitely not because for no bake we are basically relying on the butter solidifying in the fridge to hold the crust together. If you are using it as a baked crust, it could work and I would recommend using just 3/4 as much olive oil, so 3 oz of oil. If you make this modification, please let me know how it turns out!
Something so simple but so, so delicious. Great post.
It’s so versatile too!