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An Oreo Pie Crust in a glass pie dish on a gray background.
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5 from 1 vote

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 mins
Cook Time: 10 mins
Total Time: 15 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

Equipment

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 crust chill 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: 15g, Monounsaturated Fat: 46g, Trans Fat: 2g, Cholesterol: 151mg (50%), Sodium: 2217mg (92%), Potassium: 820mg (23%), Fiber: 10g (40%), Sugar: 165g (183%), Vitamin A: 1757IU (35%), Calcium: 99mg (10%), Iron: 32mg (178%)