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Oreo Pie Crust made fresh, from scratch! This easy homemade Oreo cookie crust will amp up the flavor of your favorite no-bake pie recipes.

Raise your hand if you don’t like the store-bought Oreo Cookie Crusts. Don’t worry – you never need to buy one again! Now you can make your own with this perfect DIY recipe, and the best part? You can use ANY flavor Oreo cookie!!

regular and golden oreos crushed into a pie crust form in clear pie pans.


Perfect Oreo Pie Crust

It’s SO easy to make an Oreo Crust – and doing it at home means you can make it using any flavor Oreos! I love no bake pies all year long – but especially in summer when my oven isn’t getting turned on. Stop buying pie crusts and make your own with this easy recipe!

Why you’ll love this recipe

  • It’s a 2 ingredient Oreo crust!
  • You do not have to remove the cream from the Oreos!
  • Use ANY flavor Oreo cookie, including a Golden Oreo Crust! Whenever someone says “Oreo Crust” I’m sure you think of the kind made from traditional Oreos. I always think of that one too. I mean, it’s the perfect base for, say, a peanut butter chocolate cream pie. But you can use any flavor you want!
ingredients in the oreo crusts recipes.

2 Ingredients Needed

  • Oreos – Have you ever noticed all the different flavor Oreos out there? I mean, I love the traditional chocolate but if I must admit it…I like the Golden Oreos better. I especially like them as a pie crust.
  • Unsalted Butter – You can swap salted if that’s what you have.

Be sure to see the recipe card below for full ingredients & instructions!

How to make Oreo Pie Crust

  • Crush your whole Oreo cookies using a food processor. You do not have to remove the cream center! Don’t have a food processor? You can roll the cookies in a large bag using a rolling pin, however you want a fine crumb so they stick together. Rolling isn’t as great at it as the food processor, so I recommend using it.
  • Melt your butter in a medium bowl.
  • Add the cookie crumbs to the melted butter and stir with a fork. The fork helps the butter mix into the cookies without too much clumping.
  • Press the crumbs into a 9-inch pie plate or springform pan, depending on the recipe you’re using. This will also work as a thinner crust in a 10-inch pie plate or a 9-inch deep dish pie pan, but don’t use anything smaller than a 9-inch.

Variations

What to do with Oreo Pie Crust?

Making your own Oreo Cookie Crust is easy, fast, and works for so many recipes. I even made a photo tutorial for you on how to make the crust.

regular and golden oreos crushed into a pie crust form in clear pie pans.

Tip From Dorothy

Expert Tips

  • You can use these crusts entirely no bake – just make and fill according to the recipe you’re using. I love using this recipe for cream pies, etc. You can bake the crust for a few minutes to make it crispy if you prefer them that way. 
  • You can bake cheesecake or fruit pies in the crust. There are so many options for how to fill an Oreo crust.
  • Don’t remove the filling – the food processor will grind it all up.
  • You can even use gluten free Oreos to make this Oreo Crust!

FAQs

Does Oreo pie crust go bad?

You can make this crust ahead of time and refrigerate it for up to 3 days before filling. It will last at least 5 days total before it goes bad. I don’t recommend freezing the crust before filling.

Can Oreo pie crust be baked?

You can fill and bake this crust recipe according to your recipe directions.

Do you remove the filling from Oreos to make a crust?

No need to remove the filling – just use a food processor to grind the cookies.

regular and golden oreos crushed into a pie crust form in clear pie pans.
3.89 from 131 votes
This Oreo Cookie Crust Recipe can be used with any flavor Oreo Cookie! It’s an easy no-bake pie crust that works for so many different pies.
Prep Time 10 minutes
Total Time 10 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients
 

  • 25 (286g) Oreo Cookies your favorite flavor
  • 5 tablespoons (70g) unsalted Challenge Butter , melted
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Instructions

  • Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you’re using a rolling pin, seal the bag but leave about an inch open for air to escape. You’ll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
  • NOTE: You do NOT need to remove the filling from the Oreo.
  • Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill until ready to fill.
  • For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.
  • For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling.
  • For a filled baked pie: Fill with filling and bake as directed in the recipe.
  • This crust can also be pressed into a 9×9 inch pan for pie bars or used as a cheesecake crust in a 9-10″ springform pan.

Recipe Video

Recipe Notes

  • You can use these crusts entirely no bake – just make and fill according to the recipe you’re using. I love using this recipe for cream pies, etc. You can bake the crust for a few minutes to make it crispy if you prefer them that way. 
  • You can bake cheesecake or fruit pies in the crust. There are so many options for how to fill an Oreo crust.
  • Don’t remove the filling – the food processor will grind it all up.
  • You can even use gluten free Oreos to make this Oreo Crust!

Recipe Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 176IU | Calcium: 8mg | Iron: 4mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

A homemade Oreo Cookie Crust tastes so much better than a store-bought one. Two ingredients and 10 minutes gives you a fresh, homemade, DIY no-bake crust perfect for any pie.

Favorite No Bake Pies

Last Updated on May 2, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating




93 Comments

  1. A yummy and easy crust. Used it without baking with a cream pie filling. Did have to make another half recipe as it was not enough. 

  2. First time I made this it came out great, second time I used country crock tub butter instead of stick and now it super buttery, almost looked oily. We’ll see how the whole thing comes out but so far stick butter seems to be the better option.

  3. This recipe didn’t work for me using a gluten free Oreo knockoff. It turned out wet at the bottom. It’s almost like the gluten free ingredients don’t absorb the filling creme the same way it does with Oreos. Honestly… cooking for people eating gluten free has turned out to be incredibly annoying. I try but nothing turns out as good. 

  4. Getting ready to make a banana pudding pie and needed a no bake recipe. But I needed a no bake crust with stuff I had in the house…………….but I didn’t have graham crackers………….so, I spied the vanilla oreos and did a google search. Very happy to see your recipe was number one! I’ll be using it in the morning. Thanks Dorothy ~ Kelli

  5. The cinnabon Oreos…. What flavor pudding besides boring vanilla does anyone suggest? I have been making all different flavors with the cool whip. Did the red velvet Oreo crust with cheesecake pudding, that was awesome! Did the lemon Oreo and lemon pudding, vanilla Oreo with coconut pudding. The options are endless but the cinnabon Oreos crust has me stumped!!

  6. I have a strange question about an Oreo crust. I made one for a Bailey’s Irish Cream cheesecake and when I baked the cheesecake oil seeped through my springform and created a mess in my oven. I didn’t have any issues when I baked the empty crust. The cheesecake did call for chocolate chips to be spread on the bottom crust before adding the filling. Have you ever heard of anything like this? Do you think it was from the chocolate chips? If so, what should I do to avoid this the next time, which is supposed to be this weekend! The cheesecake was amazing so I hate to leave out the chips but I don’t want clean my oven again! Thanks for any advice you can give me.

    1. I’ve had that happen sometimes with crust recipes but when you’re using a springform pan you should leak-proof it. I wrap the bottom (and up the sides) of the outside of the pan with 2-3 layers of foil. That way there is no mess, and you can always put it on a cookie sheet just to double ensure you won’t have it leak. Since it didn’t do it when you baked the crust alone, it could have been just from all the liquid in the cheesecake, or there could have been a touch too much butter in the crust recipe.

  7. I’m using chocolate Oreos for a white chocolate raspberry cheesecake (with a heart swirl, if it works :P) for Valentine’s Day! I love Oreo crusts! (For a while, at all of my family birthdays, Oreo-crust coffee ice cream cake was the request… from pretty much everyone — so we started getting a big carton of Oreo crumbs from GFS. They are awesome, because it is the entire cookie, crushed, just without the work for us! 🙂

  8. I don’t like Oreo cookies much anymore, but the Golden Ones are fabulous.  I’ve been asked to bake something gluten-free, so I’m hoping that the gluten free “sandwich cookies” I bought will work as a base for mini-cheesecakes.  Oreo crusts have always been a big hit.  Thanks for the suggestion of using other flavors!!

  9. How about removing the filling of the cookies and adding it to the cream of the cheesecake ? That will make the cream taste like oreo filling for sure. But I’m not sure if the crust will be better with the filling or without it ? What do you think ?