Homemade Oreo Pie Crust

A white pie dish filled with a pressed Oreo pie crust is shown from above. The crust edges are evenly shaped, and the dish sits on a light surface with part of a checkered towel visible nearby.

5 from 2 ratings

Perfect Oreo pie crust made with one package of Oreos and butter. Tested for the perfect texture, easy to slice, and works for baked or no-bake desserts.

Prep Time5

Course: Dessert

Cuisine: American

Keyword: oreo cheesecake crust, oreo cookie crust, oreo crust, oreo pie crust

Servings: crust

Author: Beth

Equipment

Ingredients

14.3 oz package oreos 36 oreos (Regular, not double stuffed)
7 Tbsp (98g) unsalted butter melted

Instructions

In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.
14.3 oz package oreos
In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.
7 Tbsp (98g) unsalted butter
Transfer the crumbs to an ungreased 8, 9, or 10 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. If making a pie, use the back of a spoon to gently smooth and round the spot where the sides meet the bottom of the pan. This small step helps the crust stay together and slice cleanly.

Video

Notes

To Store: Keep the baked or filled crust covered in the refrigerator for up to 4 days.
To Make Ahead: You can prep and refrigerate the crust (unfilled) up to 2 days in advance.
To Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before filling.

Nutrition