Oreo Cookie Crust
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Learn How To Make A Homemade Oreo Crust In 10 Minutes Or Less with step by step photos. This crust is 1000 times better than those pre-made store crusts!
When it comes to pie, a homemade crust is where it’s at.
Whether that’s a graham cracker crust for a key lime pie, traditional pie crust made with butter, or this Oreo cookie crust recipe.
Homemade rules all. And you will see just how easy it is to make your own. You’ll be skipping by those pre-made crusts in the grocery store after this tutorial and whipping up your own that is 1000 times better!
The best part is this homemade oreo pie crust takes about 5 minutes to mix up and can be made ahead of time!
Why This Recipe Works
- Just 2 simple ingredients is all you need
- Can make by hand or in a food processor
- The cookie crust be used as a no bake crust or a baked pie!
Ingredients Needed
- Oreo cookies – I recommend regular Oreos and not double stuff as they can become mushy. But feel free to use a flavored Oreo chocolate cookie sandwiches like Mint Oreos! Use whole Oreo cookies. You do not need to remove the cream filling.
- Butter – I used unsalted butter but salted butter will also work.
How To Make Oreo Cookie Crust
Start by placing your cookies into the bowl of a food processor and process until the cookies have turned into crumbs.
If you don’t have a food processor, you can put the cookies into a ziplock bag and using a rolling pin to smash them into crumbs!
Note: You do NOT need to remove the filling from the Oreos!
Then add your melted butter and pulse to combine. You can also dump the cookie crumbs in a bowl and stir in the melted butter.
Then all you need to do is press the crumbs into bottom of the pie plate in an even layer and up the sides.
You can also use a square pan or a springform pan.
Then chill the crust for at least 30 minutes before filling! For a baked pie, you will want to bake the crust for 8-10 minutes at 350oF.
Recipe Tips
- Do not remove the filling from the cookies. That is just more work, wasteful, and the filling adds flavor! So use the whole cookie.
- Use your food processor for the fastest way to get this done. If you don’t have it, throw your cookies in a zip-loc bag and use a rolling pin to smash those cookies into fine crumbs.
- Use the bottom of a measuring cup. This makes quick work for you to easily press the crumbs into your pie plate.
Recipe Ideas
You can use this oreo pie crust recipe in all your favorite cookie pie recipes! I love using it for my chocolate pies, like my chocolate cream pie and Dirt pie recipe. Or for my no bake Turtle pie or no bake peanut butter pie – both so delicious!
And it’s wonderful to use in cheesecake recipes as well, like my no bake peanut butter cheesecake, or my Oreo cheesecake recipe. Or this Tiramisu cheesecake where I used Java chip Oreos.
Or use for any cheesecake bar recipe as well like my Buckeye cheesecake bars, or my German chocolate cheesecake bars. Or for mini cheesecakes like my mini chocolate cheesecakes!
Storage And Make Ahead Instructions
You can make this oreo crust recipe up to 3 days in advance. Wrap well in plastic wrap and keep in your refrigerator.
You can also freeze this crust for up to 3 months. Thaw before using in your oreo desserts!
Recipe FAQs
Nope! This is a no bake recipe. Just simply chill the crust for 30 minutes before filling.
If you want a crispier crust then you can bake the crust at 350°F for 8-10 minutes.
Any kind! I used regular Oreos, but double stuff, or any flavor variety would work.
Get creative…sky’s the limit here!
Nope! You can press these cookie crumbs into a 9-inch pie plate, 9-inch cheesecake pan, or a 9-inch square pan to make bars with this crust.
More Recipes To Try
If you’re craving more Oreo desserts, then you have to try my Oreo cheesecake cookies! They are made with Oreo cookies and have a cheesecake center.
And my Oreo frosting recipe is wonderful on my vanilla buttermilk cupcakes. Or on these Oreo cupcakes for a double Oreo treat!
Oreo Cookie Crust
Ingredients
- 24 Oreo cookies
- 5 Tablespoons (71 g) unsalted butter melted
Instructions
- Place cookies in a food processor and pulse until the cookies have become crumbs. You can also turn the cookies into crumbs by placing the cookies into a zip-loc bag and crust them with a rolling pin. 24 Oreo cookies
- Add melted butter to the crumbs and pulse to combine. (If making without the food processor, transfer the crumbs to a bowl and the butter in with a fork) 5 Tablespoons (71 g) unsalted butter
- Using the bottom of the measuring cup, press the crumbs into the bottom and up the sides of a 9-inch plate. You can also use a 9-inch square pan or 9-inch springform pan.
- For A Crispier Crust: Bake the crust for 8-10 minutes at 350oF
- For A No Bake Crust: Chill the crust before filling for 30 minutes
Notes
- Make ahead and storage: You can make this oreo crust recipe up to 3 days in advance. Wrap well in plastic wrap and keep in your refrigerator. You can also freeze this crust for up to 3 months. Thaw before using in your oreo desserts!
- Type Of Oreos: Use regular oreos not double stuff (the crust can be too mushy). Or use a flavored Oreo cookie. Do not remove the filling from the cookies. That is just more work, wasteful, and the filling adds flavor! So use the whole cookie.
- Use your food processor for the fastest way to get this done. If you don’t have it, throw your cookies in a zip-loc bag and use a rolling pin to smash those cookies into fine crumbs.
- Use the bottom of a measuring cup to easily press the crumbs into your pie plate.
Lemon.
That one flavor makes for a wonderful dessert!
Lemon flavor pudding, lemon flavor Oreos. Follow the same recipe, 1/4 cup powdered sugar, 1/4 cup melted butter. Refrigerate 10-15 minutes.
Sounds delicious will have to try!!