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!

Close up of an Oreo Pie Crust in a silver pie pan.
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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.

Top Tip

We have a helpful table right above the recipe that tells you how much crust mixture you will need for a wide variety of pan sizes. Click here to go right to the crust calculator table! (Note: the table is condensed by default, so you will have to click the button to open and display it.)

Close up of an Oreo Pie Crust in a silver pie pan.

Table of Contents

🧾 What You’ll Need

Ingredient picture for Oreo Pie Crust.


You need just two ingredients and a handful of common kitchen items 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.


  • 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.
Half of an Oreo Pie Crust in a silver pie pan.

📋 Instructions

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

2 photo process collage of crushing Oreos in a food processor and/or using a rolling pin to crush them in a bag.
  • 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.
2 photo process collage of melting butter and then placing the Oreo crumbs into the butter to make Oreo Pie Crust.
  • Melt the butter in the microwave.
  • Combine the butter and Oreo crumbs, and stir well until they’re full mixed together.
2 photo process collage of mixing the Oreos and butter until it holds it's shape between fingers for an Oreo Pie Crust.
  • The crumb mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
2 photo process collage of pressing the crumb mixture into a pie pan evenly for an Oreo Pie Crust.
  • 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.
Top view of half of an Oreo Pie Crust in a silver pie pan.

💡 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.

💭 FAQs

How many Oreos do you need for 1 cup of crumbs?

10 Oreo cookies yields 1 cup of crumbs, which weighs approximately 4 ounces.

Does an Oreo pie crust need to be baked?

No, but many people choose to bake their crusts. After refrigerating or freezing, the crust will hold together without baking. Depending on your preference and what the recipe calls for, it’s totally fine to not bake an Oreo crust. To make a no-bake Oreo cookie crust: assemble it as directed, then chill the crust in the fridge for 1-2 hours to allow it to set up before adding the filling.

Baking the crust yields a crunchier, sturdier crust, and is usually my personal preference. A baked crust holds up better when cutting and serving (no more crumbling pie slices!). To make a baked Oreo cookie crust: bake the crust at 350 F for 12-15 minutes, until fragrant, puffed, and dry on top.

Make-Ahead and Storage Instructions

You can either use this Oreo crust right away, or prep it ahead of time to be used later on.

To make ahead of time, assemble and bake the crust as directed, let it cool, then cover it with foil and store it in the fridge for 1-2 days. To freeze it, wrap it in plastic wrap followed by aluminum foil and store it for 1-2 months in the freezer. When you’re ready to use it, thaw it in the fridge, then use it however you like.

Top view of an Oreo Pie Crust.

🥧 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!

How to use this table

  1. Find the pan size that most closely resembles the pan you will be using.
  2. 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.
  3. For instance, for an 8″ pie pan, you will need 0.75, or 3/4 of a batch. In the recipe card header, next to the word “Yield,” is a place for you to customize the amount. Input 0.75 in the box. The ingredient amounts you need will be automatically calculated for you!
  4. 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 under the Ingredients header.
  5. 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.
Close up of a Chocolate Cheesecake with a slice removed to show internal texture.
Close-up of 3 pieces of Oreo Fudge.

Oreo Fudge

Like Oreos? Like white chocolate? Then you are going to LOVE this Oreo Fudge! The smoothest, creamiest, packed-full-of-cookies-est fudge you'll ever taste. Best of all, you can make it in 5 minutes!
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Glass filled with Oreo Milkshake and topped with whipped cream and an Oreo cookie.

Oreo Milkshake

Super fast and easy Oreo milkshakes with just 4 ingredients! Dress them up with whipped cream and a cherry on top, or keep it simple with a drizzle of chocolate sauce in the glass. However you make them, you’re gonna love this cookies and cream shake.
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Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Top view of an Oreo Pie Crust.

Oreo Pie Crust

5 from 4 votes
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!
Prep5 minutes
Cook15 minutes
Total20 minutes
Yields12 servings


  • 20 Oreo cookies, (to yield about 8 ounces / 2 cups of cookie crumbs)
  • 2 oz unsalted butter, (4 TBSP)
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  • 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.


Measuring Tips

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.

Want to learn more about baking measurements and conversion?


Calories: 127kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Calcium: 5mg | Iron: 2mg
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.

Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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5 from 4 votes

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  1. This was such an easy recipe that packs so much flavor! A simple secret ingredient that is way better than traditional pie crust!

  2. I’m always looking for the premade ones at the grocery store and is never there. I figured I should make my own and saw your recipe. I made it with chocolate pudding and my son and nephew loved it! Totally worked out.

  3. This is a great recipe for sooo many Summer treats! I can’t wait to fill this with some tasty fillings to make some delicious no-bake desserts!!

    1. Hi Beth! I’m so glad you found this crust recipe. . . sounds like I may need to visit you house for some tasty treats! LOL. Thanks for commenting.

      1. Hi Phyllis. You are welcome to make the crust with just the cookie portion. Keep in mind that you will need to use more Oreos than the recipe calls for in order to make up the difference of the missing cream. You might also need to experiment with the butter because the crumbs will be much dryer without the filling. I hope this helps. Good luck.