Oreo Cookie Crust

5 from 3 votes

Homemade oreo cookie crust with just 3 ingredients!

Prep Time10

Total Time9

Course: Dessert

Cuisine: pie

Servings: servings

Calories: 355kcal

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 350^oF
For A No Bake Crust: Chill the crust before filling for 30 minutes

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.