Crunchy Oreo pie crusts are wonderfully versatile — you can use them for no-bake pies, cheesecakes, and other no-bake desserts, or your favorite pies and recipes that call for a Graham cracker crust. This Oreo crust recipe adds a fun, rich twist to dessert! For more Oreo cookie recipes, check out my homemade Oreo Pie, Oreo Cheesecake recipe, and Oreo Balls recipe.
What You Need to Make this Recipe
Oreos — you need 24 regular Oreos for this pie crust (about 1 regular package). Double Stuf Oreos have more filling, which will yield a greasy crust, so I don’t recommend them. Butter — melted butter helps to bind the crust and adds rich flavor.
How to Make Oreo Pie Crust
- Place the whole Oreos into a food processor, and process the cookies until finely ground into fine crumbs, about 30 to 45 seconds. Do not remove the filling from the Oreos before grinding them.
- Pour the crumbs into a medium bowl.
- Add the melted unsalted butter and stir until well combined.
- Press the Oreo crumbs and butter mixture into the bottom and sides of a 9-inch pie dish. You can use the bottom of a glass to help you press it down well. From there, bake or freeze the crust, depending on what you’re using it for.
Pro Tips for Making This Recipe
Use Oreo cookie crumbs. You can substitute 2 cups of Oreo cookie crumbs in place of processing your own. They can be found in prepackaged boxes near the baking section of most grocery stores. If you use cookie crumbs, I recommend adding 2 tablespoons of granulated or brown sugar to the crumbs when adding the butter. Don’t use Double Stuf Oreos. They have a lot more filling than regular Oreos and will yield a greasy crust. For a gluten-free Oreo cookie crust: Simply replace the regular Oreos with gluten-free Oreos. Be aware that the taste and texture may be a little different.
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
