This Oreo Pie Crust Recipe is the most irresistible base to any dessert. Buttery, sweet, and comes together with just three ingredients.
author’s note
Skip The Store Bought Crusts!
I make a lot of no bake pies and ice cream desserts, so I wanted a crust that I could trust every single time. I’ve been making my graham cracker crust for years, so I already had a good idea of what I needed to do to get this one right. The biggest key was getting the Oreos to the perfect texture, fine enough to hold together but not powdery.
At first, I tried removing the cream filling to mimic the texture of graham crackers, but the crust just didn’t have the same structure. Once I started blending the full Oreos with the cream still inside, the consistency completely changed. The filling helps everything stick together, and the texture is smoother and more cohesive without turning greasy.
After a few rounds, I landed on this Oreo Pie Crust Recipe, and I haven’t changed it since. It holds up to tall ice cream pies, bakes beautifully for cheesecakes, and tastes like the best part of an Oreo in every bite.
Oreo Pie Crust Recipe Ingredients
| Ingredient | Swaps or Notes |
|---|---|
| Oreo cookies | Any regular flavor Oreo works. Try Golden, mint, or seasonal flavors. Avoid using Double Stuf as the extra filling can make the crust too soft. |
| Melted unsalted butter | Salted butter works too. If the crumbs look dry, add 1 extra tablespoon. Let cool back to room temp before using. |
| Salt | Leave it out if you’re using salted butter or if your filling is already on the salty side (like peanut butter pie). |
How To Make This Oreo Pie Crust Recipe
- Oreos: Add whole Oreos to a food processor/blender. Pulse to very fine crumbs.
- Measure: Measure crumbs. This matters because cookie sizes and brands can vary.
- Mix: Stir crumbs, cooled melted butter, and salt in a bowl.
- Press: Press crumbs into a pie pan. Start with the bottom, then push up the sides.
- Chill or bake: Chill 10 to 20 minutes for no bake fillings or bake. Cool before filling.
Keep the cream in the Oreos for better structure and sweetness. Press the crust mixture firmly into the pan and use all the melted butter. If the crust is too crumbly, add an extra tablespoon of melted butter until it’s moist.
Variations
- Mint Oreo Crust: Use mint or other flavored Oreos to match your filling.
- Muffin Tin Crust: Press it into a muffin tin for mini cheesecakes.
- Oreo Crust for Bars: I use this pie crust recipe as the base for my Ice Cream Bars.
Storage
- Use the Oreo pie crust the same day it’s made for the best texture. To make ahead, bake, cool, and cover tightly. Store at room temp for up to one day.
- For an unbaked crust, cover and refrigerate up to 24 hours. Don’t leave it uncovered or it will dry out.
- To freeze, wrap the crust tightly in plastic wrap and foil. Freeze for up to 2 months and thaw in the fridge before using.
More Oreo Inspired Desserts:
Desserts
Oreo Truffles
Desserts
Oreo Ice Cream Cake Recipe
Desserts
Easy Oreo Fluff Recipe
Desserts
Oreo Fudge
Oreo Pie Crust
Video
Equipment
- Pie pan 7 to 9-inch
Ingredients
- 4 tablespoons unsalted butter melted
- 1-3/4 cups Oreo crumbs 24 cookies
- 1/8 teaspoon salt optional
Instructions
- Start by melting butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) If you will be baking the crust, preheat oven to 350°F (175°C).
- In a blender or food processor, process the full cookies (with cream) until they are all fine crumbs (reblend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs (see note 2) and add to a large bowl.
- Add in salt. Use a spatula to scrape every bit of the melted and cooled butter into the bowl. Gently stir with a wooden spoon until well combined. Spread the mixture into the prepared pan.
- Using your fingers, press the crumbs into the bottom of the pan and up the sides. Use the bottom of a flat, 1-cup measuring cup to thoroughly compress the Oreo crumbs into a firm crust.
- To bake: Place in preheated oven for 10 minutes and set aside to cool or chill the crust. (If baking, allow the crust to fully cool before adding the filling.) To chill: Cover the formed crust tightly and freeze for 10 minutes or refrigerate for 20 minutes before filling to allow time for the crust to firm up and butter to re-solidify.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How Many Oreos Do I Need
- 24 regular Oreos gives about 1 3/4 cups fine crumbs.
- 30 regular Oreos gives about 2 1/4 cups crumbs which is good for deep dish pies or springform pans.
- 35 Oreos gives 3 cups which is what I like for thick cheesecake bases. Add 1 extra tablespoon butter.
