Perfect Oreo Cookie Crust Recipe

3.90 from 132 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 Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 189kcal

Cost: 5

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 9x9 inch pan for pie bars or used as a cheesecake crust in a 9-10" springform pan.

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.