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by Danielle on Oct 30, 2017 (updated Oct 27, 2020) 9 comments »
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5 from 1 rating
Learn how to make your own homemade Oreo pie crust with just two ingredients in less than 10 minutes. Perfect for baked or no-bake pies!
I’ve never been a fan of the store-bought Oreo pie crusts because they’re super crumbly and fall apart so easily. Several years ago I learned how easy it was to make my own right at home and I’ve never looked back.
You only need two ingredients (yes, just TWO!) and about 10 minutes to prepare this homemade Oreo pie crust. This recipe also works perfectly for a no-bake or a baked pie crust, so I’ve included instructions for how to prepare it both ways. I’ve also included a couple of ways that you can use this pie crust recipe.
Trust me when I say once you learn how to make your own Oreo pie crust, you’ll never go back to the crumbly store-bought version again.
Recipe Ingredients
The ingredients list for this Oreo cookie crust is as simple as it gets! To make an Oreo crust, you need just two ingredients:
- Oreos:You can use any kind of Oreo cookie that you prefer in this recipe, but here I’m just using regular Oreos. And if you’re wondering if it’s okay to leave the filling in the cookies, the answer is YES! There’s no need to remove the filling from the Oreos.
- Butter:I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
How to Make an Oreo Pie Crust
To make this pie crust, you’ll need a package of Oreo sandwich cookies and some melted butter.You’ll add the Oreos (filling and all) to a blender or food processor and process until you have fine crumbs.Once you have cookie crumbs, combine them with some melted butter and stir the two together until they’re well combined.
Then, scoop the crumbs into a pie plate and press them down into an even layer on the bottom and around the sides.
To make it easier to press the crust into the pan, I like to use the bottom of a measuring cup. It works much better than just using your hands and it helps pack the crumbs down nicely into an even layer.
Once you’ve pressed the crumbs into your pie dish, you can refrigerate it for a no-bake pieor you can bake the pie crust for a few minutes to use in a baked pie.
When Should I Bake My Crust?
If I’m making a no-bake pie filling, I usually just do a no-bake Oreo crust. I prefer it because I don’t have to turn on the oven or wait for it to cool to add the filling. As long as it’s packed into the dish and the crust is chilled, it usually comes out just fine.
However, a baked crust will certainly hold together a bit better and be more solid. So for no-bake desserts, it’s completely up to you and your personal preference whether you make a baked or no-bake Oreo cookie crust.
If you’re making a dessert with a filling that needs to be baked, then you must bake the Oreo crust.
Baking Tips
- If you don’t have a blender or food processor, you can also just use a plastic bag and rolling pin to smash the cookies into crumbs. All three options work great, but I like to use my food processor to make it a bit easier.
- There’s no need to spray your pie dish with nonstick cooking spray. In fact, I never spray my pie dish when I prepare this crust and it always comes out just fine.
- I used classic Oreos in this particular Oreo cookie pie crust, but you can use any flavor you’d like!
Oreo Crust Desserts to Try!
- Homemade Chocolate Cream Pie
- Mini Oreo Cheesecakes
- No-Bake Oreo Cheesecake
Oreo Pie Crust Recipe
5 from 1 rating
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Learn how to make your own homemade Oreo pie crust with just two ingredients in less than 10 minutes. Perfect for baked or no-bake pies!
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Ingredients
Servings: 1 9-inch pie crust
- 24 Oreos (roughly 2 cups crumbs)
- 4 tablespoons (60 grams) unsalted butter , melted
Instructions
Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened.
Scoop the mixture into a 9-inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
For a baked pie crust:
Bake at 350°F (177°C) for 8 to 10 minutes.
For a no-bake pie crust:
Refrigerate for 20 to 30 minutes while preparing your filling, then fill the pie crust.
Notes
Storage instructions:This crust can be stored in the fridge for up to 2 days, or frozen for up to 3 months. To thaw, place in the fridge overnight.
Oreos:You will be using the whole Oreo, no need to remove the filling!
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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originally published on Oct 30, 2017 (last updated Oct 27, 2020)
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9 comments on “Oreo Pie Crust Recipe”
Angel —Reply
Hi Ms. Danielle. Can I bake my crust even if i’ll make a no bake cheese cake. I want a crust that is hard and will not break. And i’ll be using a crushed oreo already what is the measurement of 24 oreos in grams or cup. Thank you.
Danielle —Reply
Absolutely! You can bake the crust for 10-12 minutes at 350°F (177°C) and just let it cool completely before you add the no-bake filling. And if I remember correctly, I *think* that 24 Oreos comes out to about 2 cups of Oreo crumbs.
Angel —Reply
Thank you very much Ms. Danielle.
What do you prefer crust for a no bake cheesecake, a no bake or a bake one?Danielle —Reply
If I’m making a no-bake filling I usually just do a no-bake crust. I prefer it because I don’t have to turn on the oven or wait for it to cool to add the filling. As long as it’s packed into the dish good and the crust is chilled, it usually comes out just fine. But a baked crust will certainly hold together a bit better and be more solid. It’s completely up to you and your personal preference though!
Danielle —Reply
I mean 8-10 minutes! 🙂
Char —Reply
Hi Danielle! While I’d prefer a crunchier crust, my pre-baked filled oreo crusts tend to turn soft after refrigerating in an airtight box for a day. Is it a storage problem (like maybe they should be left exposed on a tray instead) or is it because they are absorbing moisture from the filling? Thank you!
Danielle —Reply
I don’t think it’s a storage issue, it’s likely just because it’s absorbing the moisture from the filling.
char —Reply
Alrighty thanks Danielle!
Amy Sullivan —Reply
I use double stuff oreos and eliminate 1the butter. The extra filling binds it. Now reason to bake it either.
