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It’s really easy to make your own Oreo pie crust at home. Whether you don’t have time to run to the store, or just want the satisfaction of making it yourself, it’s fun and easy to make. Plus, it only takes 2 delicious ingredients!
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Questions
What is an Oreo pie crust?
It isn’t pastry; it’s simply cookie crumbs that are mixed with melted butter to hold them together. The mixture is tightly packed into a pie plate and chilled or baked to firm it up.
How many Oreos make a cup of crumbs?
It takes about 20 to 22 Oreos to make 1 1/2 cups of crumbs. My recipe uses 24 Oreo cookies, so you should have just over 1 1/2 cups of cookie crumbs.
Can you buy Oreo crumbs?
Yes, you can buy Oreo crumbs already made. However, it’s super quick and easy to make your own.
How do you crush Oreos?
You can use either a food processor or a rolling pin to crush the Oreo cookies. There’s no need to remove the cream filling before crushing the cookies. Simply blitz whole Oreos in a food processor or crush them in a zip-top bag with a rolling pin.
Is it gluten free?
Unfortunately, it is not gluten free, because Oreos are made with wheat flour. If you want a gluten free version, you can buy gluten free Oreos or make your own.
Is it vegan?
Although Oreos themselves are vegan, this recipe is not. If you want to make a vegan version, use vegan butter or coconut oil instead of the butter.
Can you bake it?
Yes, you can bake it for an extra crispy result. Simply pop it into a 350 F for 8-10 minutes, then let it cool on a wire rack before adding the filling.
Can I freeze this?
Yes, you can. Simply cover it with aluminum foil and seal it inside of a freezer zip-top bag. Freeze for up to 3 months.
How to Make
You’ll simply need 2 ingredients: 24 Oreo cookies and butter.
Put the cookies in a food processor. If you don’t have a food processor, put the Oreos in a freezer Ziploc bag.
Process the Oreos into fine crumbs. If you’re using the Ziploc bag method, crush the cookies with a rolling pin.
Melt the butter in the microwave or in a saucepan on the stove.
Mix the Oreo cookie crumbs and the melted butter together. Squeeze a clump of the mixture together; if it falls apart into dry little pieces, add more butter, but if it holds its shape, it’s perfect.
Pack the mixture into a 9-inch pie plate. Use the flat bottom of a measuring cup to get an even surface.
It’s easier to use a spoon to pack the cookie crumbs around the edges.
Chill in the fridge for 20-30 minutes or in the freezer for 1 hour before using. If you want a baked version, bake the crust at 350 F for 8-10 minutes. Now, you’re ready to go!
Pro Tips
- Crush all the Oreos finely. Make sure there are no chunks or clumps.
- Squeeze a handful of the mixture to see if there’s enough butter to hold the mixture together. That means your crust will hold together nicely.
- Make sure to pack the crust tightly, or it will fall apart when you try to cut the pie.
- Want a baked crust? Bake it at 350 F for 8 to 10 minutes, until firm to the touch.
Recommended Tools
- Original Oreo Cookies: you can never go wrong with Oreo cookies!
- Hamilton Beach Food Processor: you’ll have Oreo cookie crumbs in seconds with this processor.
- Rolling Pin: don’t have a food processor? Use a trusty rolling pin to crush your Oreos.
- Ziploc Freezer Bags: these are the perfect bags for crushing Oreos with a rolling pin.
- 9-Inch Glass Pie Plate: this is a great all-purpose plate that can go in the freezer or the oven.
Use your Oreo crust in one of these desserts.
- Frozen Peppermint Pie: this pretty dessert has a creamy, smooth texture and is perfect for Christmas.
- No Bake Grasshopper Pie: this mint Oreo dessert has a beautiful cheesecake texture and chocolatey flavor.
The pleasure of a 5-star review would be greatly appreciated.
PrintRecipe
Easy Oreo Pie Crust
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 9-inch pie crust 1x
Description
Learn how to make this super simple Oreo pie crust in both baked and no bake versions. Use this homemade crust for cheesecake, pies, or other desserts. It only takes 2 ingredients to make your own Oreo crust!
Ingredients
- 24 Oreo cookies, including cream filling (272g)
- 4 tablespoons unsalted butter, melted (60g)
Instructions
- Crush the cookies in a food processor until they turn into fine crumbs. Do not remove the cream filling from the Oreos.
- Pour the crumbs into a bowl and thoroughly mix in the melted butter. If you squeeze a fistful of the mixture together, it should hold its shape without falling apart. If the mixture is too dry and crumbly, add more melted butter.
- Press the crumbs into a 9-inch pie plate, using a flat-bottomed object like a measuring cup, and a spoon. Make sure the crumbs are firmly packed in an even thickness around the base and sides.
- No Bake Crust: Chill the crust for 20-30 minutes in the fridge or 1 hour in the freezer before using.
- Baked Crust: Bake the crust at 350 F for 8-10 minutes, until crisp; then let it cool on a wire rack.
Notes
- Make sure the Oreos are evenly crushed without chunks or lumps.
- Squeeze a handful of the mixture to see if it holds together in a clump; that means that there’s enough butter.
- Pack the crust tightly, or it will fall apart later.
- Want a baked crust? Bake it at 350 F for 8 to 10 minutes, until firm to the touch.
- Category: Pies
- Method: Chilled
- Cuisine: American
Keywords: oreo pie crust, no bake oreo pie crust
This recipe was originally published on November 10, 2017.
Beth
Oreos are perfect for pie crusts! I like how it adds a chocolatey cookie flavor to pies.
★★★★★
Emma
You can never go wrong with Oreos!