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This oreo pie crust is a total dessert game changer. With just two ingredients and 5 minutes, I’ll teach you how to make an easy and delicious oreo crust for cheesecake, no bake pie and more!
Oreo crust is a delicious base for any no bake pie or cheesecake recipe! Read through the post to learn tips on making an oreo cookie crust!
Oreo Pie Crust Ingredients
- one 14.3 oz package of oreos (36 oreos)
- 6 tablespoons unsalted butter
How to Make Oreo Crust
- In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.
- In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.
- Transfer the crumbs to a 9 inch pan. Use the bottom of a measuring cup or similar to pack the crumbs evenly and tightly into the pan.
Oreo Pie Crust Recipe Tips
- Use a blender or food processor to ensure that you get fine crumbs.
- Blend the entire cookie – the cookie and the cream! No need to separate them.
- Press and pack the oreo crust into the pan really well. Use the bottom of a measuring cup or drinking glass to tamp the crust down.
What Recipes to Use with Oreo Cookie Crust
- No Bake Oreo Cheesecake
- Chocolate Peanut Butter Pie
- No Bake Pumpkin Cheesecake
- Butterfinger Pie
- Classic Cheesecake
- Chocolate Pudding Pie
Oreo Crust Recipe FAQs
Yes! Be sure to blend the cookie and the cream filling. There’s no need to remove the cream filling. The cream filling adds flavor and helps to bind the crust together, along with the butter.
To make one 9 inch oreo pie crust use a 14.3 oz package of oreos, this is equal to 36 oreos. This is the standard package, not the large or family size package.
If you are making a no bake pie, like chocolate pudding pie, butterfinger pie or peanut butter pie, you don’t bake the oreo cookie crust. Once the crust is packed into the pie pan, place the crust in the fridge to chill while you assemble the pie filling.
If you are making cheesecake, like oreo cheesecake, espresso cheesecake or chocolate chocolate, you will pre-bake the oreo cheesecake crust for about 10 minutes before adding the cheesecake filling and baking again.
I used an entire 14.3 oz package of oreos, which is 36 individual oreo cookies!
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Oreo Cookie Crust
Ingredients
- 14.3 oz package oreos (36 oreos)
- 6 tbsp unsalted butter, melted
Instructions
- In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.
- In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.
- Transfer the crumbs to a 9 inch pan. Use the bottom of a measuring cup or drinking glass to pack / tamp the crumbs evenly and tightly into and up the sides of the pan.
