Our Oreo pie crust is a total pie game-changer! With just two ingredients and a few simple steps, you’ll have a thick, chocolatey crust that beats anything you can buy at the store. It’s crunchy, rich, and perfect for any no-bake or baked dessert.
Oreo Cookie Crust
Let’s discuss why this homemade Oreo Pie Crust recipe is perfect for piling your favorite fillings inside. Not only does it take minutes to make by mixing melted butter with crushed cookies, but it’s easy enough for beginning bakers who prefer to cook from scratch!
I don’t know if you have had issues finding the premade Oreo pie crusts at the store, but I cannot find them anywhere anymore! This is why I decided it was time to create my own homemade version.
Our homemade oreo crust recipe creates a sturdy base for holding fluffy fillings like my grasshopper pie and more dense desserts like my Thin Mint Cheesecake or a classic like my Chocolate Cream Pie. Use it as a graham cracker crust replacement for a chocolate twist to your other treats.
Ingredients for the Perfect Oreo Pie Crust
- Oreo cookies: I used the brand OREO cookies for my crust, but any store brand of chocolate cream cookies will work. Just be sure you are not using the double-stuf or the thins, as this will alter the recipe and the results. Feel free to use a gluten free chocolate sandwich cookie to create your crust.
- Unsalted butter: Salted butter can be used in place of the unsalted butter if you prefer.
See the recipe card for full information on ingredients and quantities.
How to Make Oreo Pie Crust: Step by Step Instructions
- Prepare The Pie Pan: Spray a 9-inch pie plate with nonstick cooking spray.
- Create The Crumbs: Crush the cookies into fine crumbs, add to a medium size mixing bowl, and stir in the melted butter.
- Pour And Press: Pour the coated Oreo crumbs into the prepared pie plate. Use the bottom of a measuring cup to evenly press the coated crumbs up the sides and into the bottom of the pie plate.
- Bake: Bake in the oven at 350 degrees Fahrenheit for 10 minutes and then allow the crust to completely cool before filling.
Do I have to Pre-Bake My Pie Crust
For Oreo pie crust recipes with a no-bake filling or that call for a no bake pie crust, like my Dirt Pie, Hula Pie, no bake Peanut Butter Pie, and Ice Cream Pie, you’ll just need to chill or freeze the crust.
But if you’re thinking of a warm, baked filling, you’ll want to pre-bake the crust to ensure it becomes crisp, remains crunchy, and doesn’t become soggy from the filling.
Tips for a Perfect Oreo Pie Crust
- Crush The Cookies: The fastest way to crush your Oreo cookies is in a blender or food processor but a gallon size ziploc and a rolling pin work just as well. Make sure you crush the whole Oreo cookies and do not remove the cream filling! Crush until the cookies are fine crumbs. 25 cookies should give you about 2 cups of cookie crumbs.
- Create Your Crust: Use a flat-bottomed dry measuring cup to gently press and pack the cookie crumbs into the bottom and sides of the pie dish. This will create a uniform thickness for your chocolate cookie crust.
- Skip A Step: You can substitute 2 cups of store-bought Oreo cookie crumbs in place of processing your own. They can be found near the baking section of most grocery stores. If you use packaged cookie crumbs, I recommend adding 2 tablespoons of granulated or brown sugar to the crumbs when adding the butter.
Variations and Uses for Oreo Pie Crust
Use Other Oreos: Feel free to swap the regular Oreos with your favorite flavor Oreo cookie. Chocolate creme Oreos, birthday cake Oreos, and red velvet Oreos will all work well. You can even substitute gluten free Oreo cookies if you have a gluten sensitivity.
Don’t Use Double Stuf: Avoid Double Stuf Oreos when preparing your pie crust. They have too much cream in the middle will make the crust wet.
Make It More Chocolately: You can use either natural cocoa powder or Dutch-processed cocoa powder to enhance the chocolate flavor of your crust.
Pick Your Pan: This recipe will also work well for a round 9 inch springform pan if you’re making a cheesecake pie or make enough crust to press into a 9 inch square pan. I do not recommend using anything smaller than a 9-inch size pan.
Best Desserts to Pair with Oreo Pie Crust
An Oreo cookie crust is the perfect platform for creating delicious desserts like pies, cheesecakes, and no-bake bars. Use this flavorful foundation for topping with your favorite types of fillings.
This Oreo pie crust pairs perfectly with the cookies and cream mousse mixture found in my Oreo Pie recipe or the creamy peanut butter filling in my no bake Peanut Butter Chocolate Chip Pie. But what else can you pile inside? From chocolate pudding, fruit-based fillings, creamy cheesecake mixtures, to ice cream, there are so many ways to cover your crust!
How to Store and Freeze Oreo Pie Crust
- In The Refrigerator: You can store the baked pie crust covered with plastic wrap in the fridge for up to 7 days.
- In The Freezer: You can freeze the pie crust covered with plastic wrap and then heavy duty aluminum foil for up to 3 months. Thaw in the fridge before filling.
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Oreo Pie Crust
Ingredients
- 25 regular Oreo cookies with filling
- 5 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F. Generously spray a 9 inch pie plate with nonstick cooking spray.
- Using a food processor makes it faster, but a gallon size ziploc and a rolling pin work just as well. Pulse the cookies 5 or 6 times before crushing on the shred speed for a couple of minutes or until the cookies are fine crumbs. Same goes for the ziploc bag and rolling pin, crush until the cookies are fine crumbs. 25 cookies should give you about 2 cups of cookie crumbs.25 regular Oreo cookies
- Add the cookie crumbs to a medium size mixing bowl. Stir in the melted butter until the crumbs are completely coated and well incorporated.5 tablespoons unsalted butter
- Pour the coated crumbs into the prepared pie plate. Use the bottom of a mixing cup to evenly press the coated crumbs up the sides and on the bottom of the pie plate.
- Bake for 10 minutes and then allow the crust to completely cool before filling.
Jenn’s Notes
- In The Refrigerator: You can store the baked pie crust covered with plastic wrap in the fridge for up to 7 days.
- In The Freezer: You can freeze the pie crust covered with plastic wrap and then heavy duty aluminum foil for up to 3 months. Thaw in the fridge before filling.
- The fastest way to crush your Oreo cookies is in a blender or food processor but a gallon size ziploc and a rolling pin work just as well. Make sure you crush the whole Oreo cookies and do not remove the cream filling! Crush until the cookies are fine crumbs. 25 cookies should give you about 2 cups of cookie crumbs.
- Use a flat-bottomed dry measuring cup to gently press and pack the cookie crumbs into the bottom and sides of the pie dish. This will create a uniform thickness for your chocolate cookie crust.
- You can substitute 2 cups of store-bought Oreo cookie crumbs in place of processing your own. They can be found near the baking section of most grocery stores. If you use packaged cookie crumbs, I recommend adding 2 tablespoons of granulated or brown sugar to the crumbs when adding the butter.
I often use a 9×13 pan for desserts. Can an Oreo crust be used for a no-bake? Recommendations?
Yes, it sure can!