Oreo Pie Crust Recipe

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This 3-ingredient Oreo Pie Crust Recipe is sweet, buttery, and the perfect base for all your favorite desserts!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American, Vegetarian

Keyword: oreo crust, Oreo Pie Crust

Servings: pie crust (8 servings)

Author: Chelsea Lords

Cost: $4.71

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

US - Metric

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.

Video

Notes

Note 1: While it’s easiest to just add Oreos to the blender, there can be variation from cookie to cookie and brand to brand. Measure the crumbs instead of only counting out cookies.

Note 2: Slightly overfill the measuring cups, then level off the top with the back of a table knife for the perfect measurement.

Note 3: Scaling up the recipe: The way you make this crust is the same from dessert to dessert; the only things that will change are quantities depending on pan size and whether you need to bake or chill the crust.

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.

Storage: Use this crust the same day it's made, or bake up to 1 day ahead and store tightly covered at room temperature. Avoid leaving an unbaked crust uncovered for more than a few hours, as it may dry out and crumble.

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