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This simple Oreo Crust needs only 2 ingredients plus chilling or baking time depending on your recipe. It’s a simple, delicious base for cheesecake, tarts, and pies.
Meggan’s notes
A proper Oreo pie crust recipe is great to keep in your back pocket for quick no-bake desserts. With just 2 ingredients and 5 minutes, you can easily throw together an impressive chocolate treat that will have everyone coming back for more.
The trick is to nail the cookie-to-butter ratio. You want a crust that is soft enough to pack tightly into your pan, but sturdy enough to hold its shape, even when cut. You also don’t want anything too greasy.
And while some recipes add sugar or powdered sugar, that’s an extra ingredient that is totally unwarranted. Oreo cookie crumbs are sweet enough as-is, so don’t mess with a good thing!
Put your Oreo cookie crust to work in Chocolate Cheesecake, Chocolate Cream Pie, Chocolate Lasagna, and more. You can also use this same formula for any flavor Oreos you find.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Equipment and ingredient notes
- Oreo cookies: Stick with regular Oreos for this recipe as Double Stuf Oreos are too creamy. Or, substitute another brand of chocolate sandwich cookies.
- 9-inch pie plate: This recipe is written for a 9-inch round pie plate, but the crust can work in an 8-inch, 9-inch, or 10-inch pan, cake pan, springform pan, or square pan.
Step-by-step instructions
- In a food processor or blender, process whole Oreos (including the creamy filling) until coarsely ground, about 15 pulses. You can also add whole Oreo cookies to a zipper-top plastic bag and crush them with a rolling pin.
- Continue processing until the Oreo crumbs are finely ground, about 10 seconds longer (you should have about 2 cups of fine crumbs).
- Drizzle in the melted butter and process until incorporated.
- Add the crumb mixture to a 9-inch pie plate (see note 2). Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and up the sides of the pie plate.
- For an unbaked Oreo cookie crust, chill or proceed as directed in your recipe. For a baked crust, adjust an oven rack to the middle position and preheat to 350 degrees. Bake until the crust is fragrant, about 10 to 12 minutes. Remove from oven and proceed as directed in your recipe, keeping warm or cooling to room temperature.
Recipe tips and variations
- Yield: This recipe makes one Oreo crust for a pie, tart, or cheesecake.
- Storage: Store the crust wrapped in plastic wrap, in the fridge for up to 3 days or in the freezer for up to 2 months.
- Grasshopper pie: Your next mint-flavored no-bake dessert would be great with Mint Oreos as the crust!
- Which size pan: This recipe is written for a 9-inch pie pan, but the crust can work in an 8-inch pie dish, 9-inch pie dish, or 10-inch pie dish, cake pan, springform pan, or square pan.
Frequently Asked Questions
The simplest Oreo crust is made of only Oreo cookies and butter to hold them together. Some recipes also add granulated sugar or powdered sugar.
The butter (or other fat) in the crust keeps it from sticking to the pan. For extra security, you can always add a layer of nonstick cooking spray.
No, there is no reason you have to bake an Oreo crust. They are fine just chilled, and some recipes taste better that way. You should follow your recipe instructions or your own tastes.
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Oreo Crust
Ingredients
- 24 Oreo cookies (not Double Stuf, see note 1)
- 5 tablespoons butter melted
Instructions
- In a food processor or blender, process cookies (including the creamy filling) until coarsely ground, about 15 pulses.
- Continue processing until finely ground, about 10 seconds longer (you should have about 2 cups of crumbs). Drizzle in the butter and process until incorporated.
- Add the mixture to a 9-inch pie plate (see note 2). Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and up the sides of the pie plate.
For an unbaked crust:
- Chill or proceed as directed in your recipe.
For a baked crust:
- Adjust an oven rack to the middle position and preheat to 350 degrees. Bake until the crust is fragrant, about 10 to 12 minutes.
- Remove from oven and proceed as directed in your recipe, keeping warm or cooling to room temperature.
Notes
- Oreo cookies: Stick with regular Oreo cookies for this recipe as Double Stuf are too creamy. Or, substitute another brand of chocolate sandwich cookies.
- 9-inch pie plate: This recipe is written for a 9-inch round pie plate, but the crust can work in an 8-inch, 9-inch, or 10-inch pan, cake pan, springform pan, or square pan.
- Yield: This recipe makes one Oreo crust for a pie, tart, or cheesecake.
- Storage: Store the crust, wrapped in plastic wrap, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.