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by Whitney //September 30, 2021 (updated November 18, 2021)
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Knowing how to make an Oreo pie crust is a great tool in your baking arsenal! This 3-ingredient pie crust is easy to make and is perfect for baked or no-bake pies and cheesecakes.
If you love making pies and cheesecakes as much as I do, you’ll want to save my graham cracker pie crust and food processor pie crust (this is a classic, homemade flaky pie crust). These recipes are used in my key lime pie and fresh peach pie recipes and more!
Why This Recipe Works
- A versatile pie crust recipe. I love having this Oreo cookie pie crust recipe on hand because it can easily be used for recipes that call for graham cracker pie crusts. For example, you can use this Oreo crust for my French silk pie or my no-bake peanut butter pie! It’s also a delicious pie crust for asphalt pie (or grasshopper pie).
- Minimal ingredients. Make this pie crust recipe in no time at all with just 3 ingredients!
- Can use baked or unbaked. That’s right! If you are making a no-bake cheesecake or pie, feel free to skip the baking if you’d like. This crust doesn’t have to be baked. However, you’re welcome to bake it to get a more caramelized and baked texture to the crust.
Ingredients
- Oreos: I used the normal Oreos not the double stuffed. You can use double stuffed, but just realize the crust mixture will have double the amount of the white cream in it.
- Sugar: Adding a bit more sugar to the mixture helps it caramelize with the butter when the crust is baked. You can remove the added sugar if you’d like. You can also chill the crust — it doesn’t need to be baked.
- Butter: This helps the pulverized Oreos adhere to each other so we get a set crust.
Step-by-Step Instructions
- Place the Oreo cookies (do not remove the cream filling) in a food processor and pulverize until you get fine crumbs. Alternatively, you can place the Oreo cookies in a Ziplock bag and use a rolling pin to crush the Oreo’s until they are fine crumbs. Transfer the crumbs to a medium sized bowl.
- Add the sugar and melted butter to the Oreo crumbs, stir to combine.
- Dump the Oreo cookie mixture into a 9-inch pie plate.
- Use your hands or the bottom of a cup or measuring cup to press the crumbs into the bottom and up the sides of the pan.
- Bake at 350°F for 8 – 10 minutes if you are baking the crust. Let cool completely before filling. For a no-bake pie crustchill the Oreo crust in the fridge for 20-30 minutes or until firm. (You don’t need to bake the crust).
Recipe Tips
You can make this 3-ingredient pie crust with just 2 ingredients if you want. I like adding a bit of sugar in the mixture to give the baked crust a bit of caramelization.
Leave the cream in the Oreo cookies.
If you are baking a cheesecake with Oreo crust, you’re welcome to just bake the cheesecake with the crust — no need to do any pre-baking of the crust.
Feel free to swap out traditional Oreos for different types or flavors such as peanut butter Oreos or golden Oreos — depending on the pie or cheesecake filling you are making.
FAQs
Can you bake a store-bought Oreo pie crust?
Yes you can. If you are making a baked pie or cheesecake on a store-bought Oreo crust, it’s just fine to bake it.
How do you grind up Oreos?
Basically use whatever you have to get the Oreos crushed. Using a food processor is the quickest way and easiest way to get the Oreos in a more even crumb. But you are also welcome to use a Ziplock bag and a rolling pin or hard object to crush the Oreos manually.
More Oreo Recipes
- Crumbl Oreo Sandwich Cookies
- No Bake Oreo Dessert
- Oreo Milkshake
- Oreo Donuts
- No Churn Oreo Ice Cream
Oreo Pie Crust Recipe
This Oreo pie crust recipe is easy to make and so yummy! It's perfect for any and every pie.
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Servings: 1 pie crust
Ingredients
- 2 1/3 cups crushed Oreo crumbs - about 20-22 cookies
- 5 tablespoons butter - melted
- 1 tablespoon granulated sugar
Instructions
Preheat oven to 350°F.
Place the Oreo cookies (do not remove the cream filling) in a food processor and pulverize until fine crumbs. Alternatively, you can place the Oreo cookies in a Ziplock bag and use a rolling pin to crush the Oreo’s until they are fine crumbs. Transfer the crumbs to a medium sized bowl.
Add the sugar and melted butter to the Oreo crumbs, stir to combine.
Pour the mixture into a 9 inch pie plate and use your hands or the bottom of a cup or glass measuring cup to press the crumbs into the bottom and up the sides of the pan.
Bake for 8 – 10 minutes. Let cool completely before filling.
For a no-bake pie crustchill the Oreo crust in the fridge for 20-30 minutes or until firm. (You don’t need to bake the crust).
Notes
You can make this 3-ingredient pie crust with just 2 ingredients if you want. I like adding a bit of sugar in the mixture to give the baked crust a bit of caramelization.
Leave the cream in the Oreo cookies.
If you are baking a cheesecake with Oreo crust, you’re welcome to just bake the cheesecake with the crust — no need to do any pre-baking of the crust.
Can use golden Oreos if you’d like.
Nutrition
Calories: 2299kcal (115%)Carbohydrates: 276g (92%)Protein: 22g (44%)Fat: 131g (202%)Saturated Fat: 60g (300%)Polyunsaturated Fat: 15gMonounsaturated Fat: 46gTrans Fat: 2gCholesterol: 151mg (50%)Sodium: 2217mg (92%)Potassium: 820mg (23%)Fiber: 10g (40%)Sugar: 165g (183%)Vitamin A: 1757IU (35%)Calcium: 99mg (10%)Iron: 32mg (178%)
author: Whitney Wright
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!
originally published September 30, 2021 — last updated November 18, 2021 // 0 Comments
Posted in: Desserts,
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