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An Oreo Pie Crust in a glass pie dish on a gray background.

Oreo Pie Crust Recipe

This Oreo pie crust recipe is easy to make and so yummy! It's perfect for any and every pie.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 pie crust
Calories 2299kcal



  • 2 1/3 cups crushed Oreo crumbs about 20-22 cookies
  • 5 tablespoons butter melted
  • 1 tablespoon granulated sugar


  • 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 crust chill the Oreo crust in the fridge for 20-30 minutes or until firm. (You don’t need to bake the crust). 


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.


Calories: 2299kcal | Carbohydrates: 276g | Protein: 22g | Fat: 131g | Saturated Fat: 60g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 46g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 2217mg | Potassium: 820mg | Fiber: 10g | Sugar: 165g | Vitamin A: 1757IU | Calcium: 99mg | Iron: 32mg