This homemade Oreo Pie Crust is a 5-minute, 2-ingredient recipe. It makes a perfectly soft, slightly crunchy, ultra-chocolate-y base for so many different recipes!
Oreo Cookie Crust Recipe
This Oreo Pie Crust is a must-have in any baker’s repertoire. Here’s why:
- It’s fast and easy
- You don’t need any specialized equipment
- It’s made with just 2 easy-to-find ingredients
- Incredibly versatile – it goes with anything! And most importantly…
- It tastes DELICIOUS!
As the name suggests, this pie crust is made primarily of Oreo sandwich cookie crumbs, with just a bit of melted butter to hold everything together. It adds a rich, cocoa-infused flavor and a satisfyingly crisp texture to all kinds of different desserts, from pie and tart recipes to cheesecakes to ice cream pies, and everything in between.
Need some baking inspiration? Try pairing this Oreo crust with classics like Chocolate Cheesecake, Peanut Butter Chocolate Pie, or our refreshing Fresh Mint Grasshopper Pie. If you’re a serious Oreo lover, don’t miss our whole collection of Oreo dessert recipes here.
Table of Contents
🧾 What You’ll Need
You literally just need two ingredients to put together this Oreo crust recipe! (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Oreo Cookies: you’ll need about 20 regular Oreos to yield the 2 cups crushed Oreos for the crust. For the best results use regular Oreos, rather than Double Stuffed or Mega varieties.
- Butter: I recommend baking with unsalted butter so you have control over the amount of salt in the recipe.
You just need a couple of things to make this Oreo pie crust: either a food processor or a Ziplock bag and a rolling pin and a pan! (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Pan: If you’re using this Oreo crust to make a pie, use a 9″ pie dish. If you’re making a tart, use a 9″ or 10″ tart pan. For other sizes, check the chart below that tells you how much crust you need for a variety of pan sizes!
- Food processor: I recommend using a food processor to crush the Oreos into a fine crumb. However, you could also place the cookies in a plastic bag and crush with a rolling pin.
This Oreo pie crust recipe could not be easier to make! You can print the full recipe from the recipe card down below, and check out the embedded video for a step-by-step walkthrough.
Make the Oreo crumbs
- The first step is to turn your Oreos into Oreo crumbs! The easiest way is to use a food processor, if you have one.
- Place the Oreos in a food processor – no need to remove the filling. Process them in long bursts until they are very fine crumbs.
- Alternately, you can put the cookies in a gallon size zip-top bag. Roll over the bag with a rolling pin until they are very finely crushed.
- You should end up with about 2 cups of cookie crumbs.
- Melt the butter in the microwave.
- Combine the butter and Oreo crumbs, and stir well until they’re full mixed together.
- The crumb mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
- Press the crust in an even layer into the bottom and up the sides of a pie or tart pan.
- Baking the crust is optional. If you don’t want to bake it, refrigerate the crust for a few hours so it sets, then add the filling of your choice.
- For a crunchier crust, bake the crust at 350ºF for 12-15 minutes, until puffed and fragrant, then cool completely before filling.
💡 Tips for success
- Use most, but not all, of the butter at first. The texture should be similar to wet sand but not too oily. Reserve a tablespoon or so, check the mixture, and add more only if needed.
- Use regular Oreos. Avoid using Double-Stuffed, Mega, or any variety of Oreo cookies with a supersized cream layer. Too much cream filling can make the crust too greasy. If that’s all that you have, you can either remove the filling from about half of the cookies, or use the cookies as-is and use much less butter. If you choose this route, start with a very small amount of butter and add it in gradually, keeping an eye on the texture the whole time.
- Crush the Oreos finely. You don’t want any big chunks. Make sure the Oreos are finely crushed so they form into a uniform crust.
- Press the crust firmly into whatever pan you’re using so it’s sturdy and compact.
- You can change the flavor of this crust by using any variety of Oreos! Try Golden Oreos, Birthday Cake Oreos, Chocolate Creme Oreos, Peanut Butter Oreos, you name it.
🥧 How much Oreo Crust you need for any pan size
This recipe is written for one 9″ pie pan, since that is an extremely common size and use for Oreo crusts. But what if you want to make a few mini cheesecakes? Or a large rectangular tart? How much of the Oreo cookie base will you need then?
I am here for you! I measured all of the most common pan types and sizes–including pie pans, tart pans, and springform pans–and weighed how much Oreo crust mix they required. To be clear, this is a general guide, and your milage may vary depending on your specific pan, how thick you like to make your crust, etc. But I hope you find it helpful as a starting point!
Click Here to Expand the Table!
Pan Name & Size
Recipe Card Amt
Mini pie pan
1 batch = 4 mini pies
8" pie pan
9" pie pan
9" deep dish pie pan
11" deep dish pie pan
3" tart shell
1 batch = 4
4" tart shell
1 batch = 3-4
9" tart shell
10" deep dish tart shell
11" tart shell
Rectangle tart shell
1 batch = 6
4" springform (bottom + sides)
1 batch = 2-3
1 batch = 3
6" springform (bottom + sides)
8.5" springform (just bottom)
8.5" springform (bottom + sides)
9.5" springform (just bottom)
9.5" springform (bottom + sides)
10.5" springform (just bottom)
10.5" springform (bottom + sides)
How to use this table
- Find the pan that most closely resembles the pan you will be using. Images are provided as a general guide, but please check the dimensions to be sure it’s a close fit.
- Look at the information in the last column, “Recipe Card/yield.” This tells you what you need to input in the recipe card to get the perfect amount of crust.
- For instance, for an 8″ pie pan, you will need 0.75, or 3/4 of a batch. On the recipe card, just below the ingredients, is a place for you to customize the amount. Input 0.75 in the box. The ingredient amounts will be automatically calculated for you!
- For miniature pies/tarts, the table will list how many of the mini desserts 1 batch will yield. Depending on the number of mini desserts you want to make, you can double or even triple the recipe to yield that many crusts. Use the customize button as described above, or the 1x / 2x / 3x boxes next to the Ingredients header.
- Finally, because cheesecakes can be made with either a crust just on the bottom, or on the bottom and sides, both of those options are listed separately in the table.
💭 Ways to Use Oreo Pie Crust
There are so many things you can make with this Oreo pie crust! It’s the perfect base for cheesecake, ice cream, and no-bake desserts. Here are just a few ideas:
- Fresh Mint Grasshopper Pie
- Peanut Butter Chocolate Pie
- Baileys Chocolate Caramel Tarts
- Chocolate Raspberry Tarts
- Moon Pie Pie
Oreo Pie Crust
- 20 Oreo cookies (to yield about 8 ounces / 2 cups of cookie crumbs)
- 2 oz unsalted butter (4 TBSP)
- Place the Oreos in the bowl of a food processor–no need to remove the cream filling. Process them in long bursts until they are very fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed.) You should end up with about 2 cups of cookie crumbs.
- Place the butter in a microwave-safe bowl and heat for 20-30 seconds, until fully melted.
- Combine the cookie crumbs and melted butter and stir until well-combined. The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
- Press the crust evenly on the bottom and up the sides of a 9 x 1.5” pie plate. Bake at 350 F for 12-15 minutes, until puffed and fragrant. Let the crust cool completely before adding any filling.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
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