This Oreo pie crust is a simple, no-fuss base that delivers a deep chocolate flavor and satisfying crunch. Made with just two ingredients, it’s perfect for no-bake desserts, cheesecakes, cream pies, and tarts when you want something quick, reliable, and delicious.
Why You’ll Love This Recipe
You’ll love this recipe because it comes together in minutes and requires no special baking skills. The Oreo cookies provide a rich chocolate taste with just the right sweetness, while the butter binds everything into a sturdy crust. It’s versatile, works for both baked and no-bake fillings, and can easily be made ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Place the Oreo cookies, including the cream filling, into a food processor or blender. Pulse until the cookies are finely crushed into uniform crumbs. If you don’t have a processor, place the cookies in a sealed plastic bag and crush them with a rolling pin until finely ground.
Transfer the crumbs to a medium mixing bowl. Pour the melted butter over the crumbs and stir until all the crumbs are evenly moistened and the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish or tart pan. Use the back of a spoon or your fingers to compact the crust tightly so it holds together well.
Refrigerate the crust for at least 30 minutes to allow it to firm up before adding your filling.
For a firmer and crispier crust, bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes. Allow it to cool completely before filling.
Servings and timing
This recipe makes one 9-inch pie crust, serving 8 slices.
Prep time is about 10 minutes.
Chill time is 30 minutes.
Total time is approximately 40 minutes, including chilling or baking.
Variations
For extra richness, add 1 tablespoon of sugar if using a less sweet filling.
Use golden sandwich cookies for a vanilla-style crust.
Add a pinch of salt to balance very sweet fillings.
Mix in 1 tablespoon of cocoa powder for an even deeper chocolate flavor.
Storage/Reheating
Store the prepared crust in the refrigerator, covered tightly, for up to 3 days before filling. You can also freeze the crust for up to 1 month; thaw in the refrigerator before use. If baked, allow the crust to cool fully before storing.
FAQs
Can I make this crust without a food processor?
Yes, you can crush the cookies in a sealed bag using a rolling pin until very fine.
Do I need to remove the Oreo filling?
No, the filling helps bind the crust and adds flavor.
Is baking the crust required?
No, baking is optional. Chilling alone works well for no-bake fillings.
Can I use salted butter?
Yes, but reduce or avoid adding extra salt to the recipe.
What size pan works best?
A 9-inch pie dish or tart pan is ideal for this recipe.
Can I use this crust for cheesecake?
Yes, it’s perfect for baked or no-bake cheesecakes.
How do I keep the crust from crumbling?
Press the crumbs firmly and evenly into the pan, especially along the sides.
Can I double the recipe?
Yes, doubling works well for deeper pans or thicker crusts.
How far in advance can I make the crust?
You can prepare it up to 3 days ahead and refrigerate it.
Does this crust work for mini desserts?
Yes, it’s great for mini pies, tartlets, or dessert cups.
Conclusion
This Oreo pie crust is a dependable and flavorful foundation for countless desserts. With minimal ingredients and effort, it delivers a chocolatey crunch that elevates any filling, making it a must-have recipe for quick and impressive treats.
This Oreo pie crust is a quick and easy base made with just two ingredients. Perfect for no-bake or baked desserts, it delivers rich chocolate flavor and a satisfyingly crisp texture—ideal for pies, cheesecakes, and tarts.
Ingredients
1 package Oreo cookies (15 oz, about 24 cookies, filling included)
1/4 cup unsalted butter, melted
Instructions
Place Oreo cookies (with filling) in a food processor or blender and pulse into fine crumbs. Alternatively, crush in a sealed plastic bag using a rolling pin.
Transfer crumbs to a medium bowl and stir in the melted butter until evenly moistened and crumbly like wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish or tart pan using your fingers or the back of a spoon.
Chill the crust in the refrigerator for at least 30 minutes before filling.
For a firmer, crispier crust, bake at 350°F (175°C) for 8–10 minutes. Let cool completely before filling.
Notes
Add 1 tablespoon of sugar if using a tart or less sweet filling.
Use golden sandwich cookies for a vanilla crust variation.
Add a pinch of salt to balance extra sweet fillings.
Mix in 1 tablespoon cocoa powder for deeper chocolate flavor.
Prep Time:10 minutes
Cook Time:0 minutes (optional 10 minutes if baking)
