Oreo Pie Crust Recipe

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

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

Cook Time 10

Total Time 15

Servings pie crust

Calories 2299kcal

Author Whitney Wright

Equipment

9" pie plate

Ingredients

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

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