Oreo Pie Crust

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You only need three ingredients to make this delicious Oreo Pie Crust. It’s sweet, buttery, and the perfect starting point for so many tasty desserts! 

Love cookie crumb crusts? Then you’ll be obsessed with our Graham Cracker Crust too!

Overhead image of the Oreo Pie Crust

A Simple Oreo Pie Crust Recipe

A good Oreo® pie crust recipe is an essential starting point for dozens of desserts — cheesecakes, pies, miniature desserts, baked treats, and un-baked ones. While there are pre-made Oreo crusts you can conveniently pick up at the store, nothing beats a homemade crust!

This Oreo cookie pie crust can be whipped together in minutes and ready to be filled. Below are some of our favorite ways to put this crust to use!

QUICK TIP

Oreo is a trademarked brand name for a chocolate sandwich cookie made by  Mondelez International. For the purposes of this recipe, any chocolate sandwich cookie will work.

Oreo Pie Crust FAQs

1What is Oreo Crust made of?

Melted butter and crushed up Oreos! I also like to add a tiny pinch of salt to enhance and balance flavors nicely.

Crush the cookies to fine crumbs, stir in melted butter, and pour into pie/Springform pan.

Note: Oreo is a branded trademark for the chocolate sandwich cookies made by Mondalez International. For this recipe, we use that term generically. Any type of chocolate sandwich cookie works.

2Can you buy premade Oreo pie crust?

Yes, generally on the baking aisle of the grocery store you’ll find already prepared Oreo cookie crusts.

3How do you keep the Oreo crust from crumbling?

  • Keep the cream in the Oreos (don’t remove it before blending up the Oreos) because we rely on this cream for pie structure (and sweetness!).
  • Thoroughly compress the crust mixture on the bottom and sides of the pan.
  • Scrape every bit of melted butter into the Oreo crumbs — don’t leave any behind!

If the crust is still crumbling, you may need to add an additional tablespoon of melted butter until the crumbs are evenly moistened.

4Does Oreo Pie Crust need to be refrigerated?

No part of the crust needs to be refrigerated, but if you’re preparing a no-bake pie (and not baking the crust), we recommend refrigerating the crust until you’re ready to add the filling.

5Do I need to bake a premade Oreocrust?

No, the pre-made crusts from the store do not need to be baked.

Process shots-- images of the Oreos being blended and added to a large bowl

What To Make With Oreo Pie Crust

We use this crust in so many recipes! Here are some of our favorite Oreo Pie Crust Desserts:

  • Chocolate Peanut Butter Pie with an Oreo crust, filled with a creamy peanut butter center, and topped with chocolate ganache.
  • Chocolate Cheesecake with an Oreo crust, the creamiest and richest chocolate filling, and a rich chocolate ganache.
  • Oreo Ice Cream Cake: a layered dessert with an Oreo cake crust, cookies & cream ice cream filling, a thick hot fudge layer, and whipped cream topping.
  • Grasshopper Pie: an Oreo crust layered with mint chip ice cream and hot fudge, and topped with whipped cream.
  • Ice Cream Pie: This pie starts with a cookie crust and layers in two types of ice cream. (Swap out the graham cracker crust for an Oreo cookie crust and alternate chocolate and caramel-flavored ice creams.)
  • Nutella Pie starts with an Oreo crust, filled with a creamy hazelnut-chocolate filling, and topped with whipped cream.
  • Chocolate Pudding Pie:  an Oreo cookie crust, filled with pudding, and topped with whipped cream.
  • Mini Oreo Cheesecakes: These individual cheesecakes start with mini Oreo pie crusts and are topped with a creamy cookies & cream cheesecake.

Process shots of Oreo pie crust-- images of the melted butter being added and it all being mixed together and pressed into a pie pan

How To Make Oreo Pie Crust

These tips below will help to ensure a perfect cookie crust every single time!

  • Let the melted butter cool. Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the cookie crumbs and cause a greasy crust. 
  • Measure the crumbs. While it’s easiest to just add Oreos to the blender and hope for the best, there can be a good amount of variation from cookie to cookie and brand to brand (especially when you factor in regular versus double-stuffed cookies). Measure the crumbs instead of counting out cookies.
  • Keep the Oreo cookies whole. No need to separate the cookies from the creme, since we rely on both for the crust structure and flavor.
  • Blend cookies thoroughly. We don’t want any large chunks of cookie in the Oreo Pie Crust, because that will affect how nicely pies or bars cut out. So be sure to thoroughly blend the cookies until they are fine crumbs. Add anything that didn’t blend completely back into the blender and blend again.
  • Press up the sides. Start by pressing the majority of the crumbs into the bottom of the pan and then start working the crumbs up the sides. Make sure the sides have an even amount of crumbs so the side crust doesn’t crumble away once slices are cut.

QUICK TIP

Use leftover cookies in our Oreo Popcorn, Oreo Fudge, Oreo Fluff, or to make a few Chocolate Covered Oreos!

Process shots-- images of the crust being baked and then your favorite fillings being added

Oreo Pie Crust Variation Ideas

  • Mint Oreo Crust: Use mint Oreos (or another flavor like hazelnut, toffee crunch, peanut butter, birthday cake, etc.) instead of regular Oreos. These options allow for a fun flavor variation that you can match to the filling you’re adding.
  • Muffin tin crumb crust: Grease or line cavities of a miniature muffin tin. Add 1 tablespoon of the prepared crust mixture into each cavity and firmly press down against the base and barely up the sides with your fingers. Use the top of a milk bottle cap to firm the bottom. Chill the pan for 15-20 minutes and then bake at 350 degrees F for 10 minutes. Fully cool before then using an offset spatula to carefully and gently remove the shells. Then fill with filling. (This crust works really well if making mini Oreo pie crust cheesecakes!)
  • No-Bake Oreo Pie Crust Recipe: Don’t want/need to bake? Cover tightly and freeze for 10 minutes or refrigerate for 20 minutes before filling. This allows time for the Oreo pie shell to firm up and butter to re-solidify before adding in the pie filling.

Overhead image of the Oreo pie crust

STORAGE

Storage

This Oreo pie crust is best used the same day it’s made, but it can be baked up to a day ahead and stored, tightly covered, at room temperature. Don’t store an unbaked crust, uncovered, for more than a few hours — it will start to dry out and can become crumbly.

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Oreo Pie Crust

5 from 1 vote
You only need three ingredients to make this delicious Oreo Pie Crust. It's sweet, buttery, and the perfect starting point for so many tasty desserts! 
Print Recipe

Oreo Pie Crust

5 from 1 vote
You only need three ingredients to make this delicious Oreo Pie Crust. It's sweet, buttery, and the perfect starting point for so many tasty desserts! 
Course Dessert
Cuisine American, Vegetarian
Keyword oreo crust, Oreo Pie Crust
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 pie crust (8 servings)
Calories 74kcal
Cost $3.21

Equipment

  • 7-9-inch pie pan

Ingredients

  • 4 tablespoons (56g) unsalted butter, melted
  • 1-3/4 cups (272g) Oreo cookie crumbs (~24 cookies)
  • Tiny pinch fine sea salt, optional

Instructions

  • MELT BUTTER: Start by melting the 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 the oven to 350 degrees F (175 degrees C).
  • BLEND OREOS: In a blender or food processor, process the FULL cookies (don't separate cookie from cream) until they are all fine crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs (Note 2) and add to a large bowl.
  • MIX: Add in the 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.
  • PRESS TOGETHER: Using your fingers, press the crumbs into the bottom of the pan and then up the sides. Use the bottom of a flat 1-cup measuring cup to thoroughly compress the Oreo crumbs into a firm crust.
  • BAKE OR CHILL: To bake: Place in the 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.
  • STORAGE: This crust is best used the same day it's made, but it can be baked up to 1 day ahead and stored, tightly covered, at room temperature. Don't store an unbaked crust, uncovered, for more than a few hours -- it will start to dry out and can become crumbly.

Recipe Notes

Note 1: Oreos: While it’s easiest to just add Oreos to the blender, there can be a good amount of variation from cookie to cookie and brand to brand. Measure the crumbs instead of only counting out cookies
Note 2: Measuring: Slightly overfill the measuring cups and then level off the top with the back of a table knife for the perfect measurement.
Note 3: Scaling up the recipe: The way you make this crust is the same from dessert to dessert; the only things that will change are quantities depending on pan size and whether you need to bake or chill the crust.

Nutrition Facts

Serving: 1serving | Calories: 74kcal | Carbohydrates: 3.4g | Protein: 0.2g | Fat: 6.7g | Cholesterol: 15.3mg | Sodium: 19.3mg | Sugar: 1.9g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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