Making a homemade Oreo Pie Crust is quick and easy with only two ingredients, and tastes so much better than from the store. Use it for pie, or as the base for a variety of baked or no bake treats.

Check out all my best pie recipes, like Peach Pie, Key Lime Pie, Rhubarb Pie, or a savory Garden Vegetable Pie!

A homemade Oreo pie crust.
  • Two Ingredients: All you need are Oreo cookies and melted butter.
  • Quick: Making this pie crust from scratch is faster than a trip to the grocery store!
  • Texture and taste: Some Oreo crust recipes have you remove the cream center, but that’s just crazy! We crush the cookies and filling all together, to create a rich and delicious chocolatey crust that holds firmly together, and doesn’t crumble.
Melted butter in a small cup, next to whole Oreo cookies.

How to make Oreo Crust:

Crush Oreos and Melt Butter: Add whole Oreo cookies to a food processor and pulse into fine crumbs. Pour crumbs into bowl and stir in melted butter.

Two process photos of crushing Oreos in a food processor and adding to a bowl with melted butter.

Transfer to Pie Dish: Press mixture evenly and firmly into the bottom and up the sides of a 9 inch pie dish. I like to use the back of a small measuring cup to press the mixture into the pie dish.

Bake at 350 degrees F for 10-12 minutes. Set aside to cool completely before adding pie filling.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the Oreo cookie crust and store covered in the fridge for up to one day in advance.

To Freeze: Press crust into a freezer safe pie dish and cover tightly with plastic wrap wrap and aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before filling.

Recipe Variations:

  • No-Bake Recipes: If adding a no-bake filling, you don’t need to bake the Oreo crust. Prepare the crust and refrigerate it for one hour before adding filling.
  • Gluten Free: Use gluten-free Oreo’s instead of regular.
  • 9×13 inch Oreo crust: double the recipe and press mixture into a 9×13 inch pan to bake.
  • Golden Oreo Crust: Use golden Oreo cookies instead of chocolate.

Use this Oreo Crust with:

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Recipe

A homemade Oreo pie crust.
Prep 5 mins
Cook 10 mins
Total 20 mins
Save Recipe

Ingredients
 
 

Instructions
 

  • Preheat oven to 350 degrees F.
  • Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
  • Press mixture evenly and firmly into the bottom and up the sides of a 9 inch pie dish (I like to use the back of a small measuring cup to press). Bake for 10-12 minutes. Set aside to cool

Notes

Make Ahead Instructions: Make the Oreo cookie crust and store covered in the fridge for up to one day in advance.
Freezing Instructions: Press crust into a freezer safe pie dish and cover tightly with plastic wrap wrap and aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before filling.
No-Bake Oreo Crust: If adding a no-bake filling, you don’t need to bake the Oreo crust. Prepare the crust and refrigerate it for one hour before adding filling.
Gluten Free: Use gluten-free Oreo’s instead of regular.
9×13 inch Oreo crust: double the recipe and press mixture into a 9×13 inch pan to bake.
Golden Oreo Crust: Use golden Oreo cookies instead of chocolate.

Nutrition

Calories: 232kcalCarbohydrates: 25gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 19mgSodium: 228mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 219IUCalcium: 10mgIron: 3mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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