This Oreo Pie Crust Recipe uses just 3 ingredients to make a rich, buttery crust that holds up beautifully for cheesecakes, no-bake pies, and ice cream desserts.
author’s note
Skip The Store-Bought Crusts!
II make a lot of no bake pies and ice cream desserts, so I wanted a crust I could rely on every single time. I’ve been making my graham cracker crust for years, so I already had a good starting point for figuring out this one.
At first, I tried removing the cream filling to mimic graham crackers, but the crust just didn’t have the same structure. Once I started blending the full Oreos with the cream still inside, the consistency completely changed. The creme filling helps everything stick together and creates a smoother, more cohesive crust without making it greasy. That said, I also found that double-stuffed Oreos have too much creme filling and can make the crust overly wet.
After a few rounds of testing, I’m convinced this Oreo Pie Crust recipe is the one. I haven’t strayed from it since. It holds up to tall ice cream pies, bakes beautifully for cheesecakes, and tastes like the best part of an Oreo in every bite!
Oreo Pie Crust Recipe Ingredients
| Ingredient | Swaps or Notes |
|---|---|
| Oreo cookies | Any Oreo flavor works. Try Golden, mint, or seasonal varieties. Just skip Double Stuf since the extra filling can make the crust too wet. |
| Melted unsalted butter | Salted butter works too. If the crumbs look dry, add 1 extra tablespoon. |
| Salt | Leave it out if you’re using salted butter or if the pie filling is already on the salty side (like this peanut butter pie). |
Chelsea’s Notes
How Many Oreos Do I Need?
- 24 regular Oreos: Yields about 1-3/4 cups of crumbs, perfect for a standard Oreo crust.
- 30 regular Oreos: Yields about 2-1/4 cups of crumbs, great for deep-dish pies or springform pans.
- 35 regular Oreos: Yields about 3 cups of crumbs, which I like for thick cheesecake bases. Add 1 extra tablespoon of butter.
How To Make This Oreo Pie Crust Recipe
- Oreos: Add whole Oreos to a food processor/blender. Pulse to very fine crumbs.
- Measure: Measure crumbs. This matters because cookie sizes and brands can vary.
- Mix: Stir crumbs, cooled melted butter, and salt in a bowl.
- Press: Press crumbs into a pie pan. Start by pressing up the sides, then push down the middle.
- Chill or bake: Chill 10-20 minutes if using no bake fillings or bake it! Cool before filling.
Keep the cream filling: Leave the filling in the Oreos for better structure.
Use fully melted butter: This helps the crumbs coat evenly and stick together.
Adjust if needed: If the mixture is still crumbly, add another tablespoon of melted butter until the crumbs hold together easily.
Press firmly: Pack the crust tightly into the pan so it holds its shape when sliced.
Storage
- Use the Oreo pie crust the same day it’s made for the best texture. To make ahead, bake, cool, and cover tightly. Store at room temp for up to one day.
- For an unbaked crust, cover and refrigerate up to 24 hours. Don’t leave it uncovered or it will dry out.
- To freeze, wrap the crust tightly in plastic wrap and foil. Freeze for up to 2 months and thaw in the fridge before using.
More Oreo-Filled Desserts:
Desserts
Oreo Truffles
Desserts
Oreo Ice Cream Cake Recipe
Desserts
Easy Oreo Fluff Recipe
Desserts
Oreo Fudge
Oreo Pie Crust Recipe
Video
Equipment
- Pie pan 7 to 9-inch
Ingredients
- 4 tablespoons unsalted butter melted
- 1-3/4 cups Oreo crumbs 24 cookies
- 1/8 teaspoon salt optional
Instructions
- Start by melting 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 oven to 350°F (175°C).
- In a blender or food processor, process the full cookies (with cream) until they are all fine crumbs (reblend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs (see note 2) and add to a large bowl.
- Add in salt. Use a spatula to scrape every bit of the melted and cooled butter into the bowl. Gently stir with the spatula until well combined. Spread the mixture into the prepared pan.
- Using your fingers, press the crumbs up the sides of the pan first, then press them firmly into the bottom. Use the bottom of a flat 1-cup measuring cup to pack the crumbs into a firm crust.
- To bake: Place in 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.
Recipe Notes
- 24 Oreos: About 1-3/4 cups crumbs; perfect for a standard crust.
- 30 Oreos: About 2-1/4 cups crumbs; good for deep-dish pies or springform pans.
- 35 Oreos: About 3 cups crumbs; great for thick cheesecake bases. Add 1 extra tablespoon butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many Oreos and how much butter do you think would make 8″ x 8″ square crust?
If you don’t mind a slightly thicker crust this recipe works great for a 8×8 square crust! If you want it not as thick you can cut back to about 20 Oreos and 5 tbsp butter. Thanks!