Oreo Pie Crust - Tastes Better From Scratch (original) (raw)

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Making a homemade Oreo Pie Crust is quick and easy with only two ingredients, and tastes so much better than from the store. Use it for pie, or as the base for a variety of baked or no bake treats.

Check out all my best pie recipes, like Peach Pie, Key Lime Pie, Rhubarb Pie, or a savory Garden Vegetable Pie!

Why I love this Oreo cookie crust:

• Two Ingredients: All you need are Oreo cookies and melted butter.
• Quick: Making this pie crust from scratch is faster than a trip to the grocery store!
• Texture and taste: Some Oreo crust recipes have you remove the cream center, but that's just crazy! We crush the cookies and filling all together, to create a rich and delicious chocolatey crust that holds firmly together, and doesn't crumble.

How to make Oreo Crust:

Crush Oreos and Melt Butter: Add whole Oreo cookies to a food processor and pulse into fine crumbs. Pour crumbs into bowl and stir in melted butter.

Transfer to Pie Dish: Press mixture evenly and firmly into the bottom and up the sides of a 9 inch pie dish. I like to use the back of a small measuring cup to press the mixture into the pie dish.

Bake at 350 degrees F for 10-12 minutes. Set aside to cool completely before adding pie filling.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the Oreo cookie crust and store covered in the fridge for up to one day in advance.

To Freeze: Press crust into a freezer safe pie dish and cover tightly with plastic wrap wrap and aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before filling.

Recipe Variations:

• No-Bake Recipes: If adding a no-bake filling, you don't need to bake the Oreo crust. Prepare the crust and refrigerate it for one hour before adding filling.
• Gluten Free: Use gluten-free Oreo's instead of regular.
• 9×13 inch Oreo crust: double the recipe and press mixture into a 9×13 inch pan to bake.
• Golden Oreo Crust: Use golden Oreo cookies instead of chocolate.

Use this Oreo Crust with:

• Peanut Butter Pie
• Grasshopper Pie
• Oreo Cheesecake Pie
• Chocolate Cream Pie
• Chocolate Mousse Cheesecake

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• ▢ 24 Oreo cookies

• ▢ 5 Tablespoons butter

• Preheat oven to 350 degrees F.

• Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.

• Press mixture evenly and firmly into the bottom and up the sides of a 9 inch pie dish (I like to use the back of a small measuring cup to press). Bake for 10-12 minutes. Set aside to cool

Make Ahead Instructions: Make the Oreo cookie crust and store covered in the fridge for up to one day in advance.

Freezing Instructions: Press crust into a freezer safe pie dish and cover tightly with plastic wrap wrap and aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before filling.

No-Bake Oreo Crust: If adding a no-bake filling, you don't need to bake the Oreo crust. Prepare the crust and refrigerate it for one hour before adding filling.

Gluten Free: Use gluten-free Oreo's instead of regular.

9×13 inch Oreo crust: double the recipe and press mixture into a 9×13 inch pan to bake.

Golden Oreo Crust: Use golden Oreo cookies instead of chocolate.

Calories: 232kcal, Carbohydrates: 25g, Protein: 2g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 228mg, Potassium: 80mg, Fiber: 1g, Sugar: 15g, Vitamin A: 219IU, Calcium: 10mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Published August 14, 2022

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.