Oriana’s Thoughts On The Recipe
I can’t wait to share with you my go-to recipe for an Easy Oreo Pie Crust. My daughter absolutely adores this crust and insists on an extra-thick layer every time I make it. It’s her favorite part of any dessert, and I have to say, it’s become mine too! This crust is buttery, thick, crunchy, and packed with that irresistible chocolate-y goodness that only Oreos can bring. Plus, it’s incredibly simple to make—just two ingredients! I love how versatile this crust is. From cheesecakes to tarts and pies, it pairs perfectly with so many desserts. Trust me, once you try it, you’ll never go back to the pre-made crusts from the store. Keep this recipe handy, and you’ll always have a delicious base ready for your sweet creations.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Easy as Pie: Easy to make – only 2 ingredients. Seriously, it doesn’t get simpler than this. With just Oreos and butter, you can create a delicious crust in minutes. Perfect for those last-minute dessert plans! Homemade is Best: It’s better than a pre-made crust from the store. There’s just no comparison. Homemade always wins, especially when it’s this easy and tasty. Perfect Taste and Texture: The combination of buttery richness and the thick, crunchy texture, mixed with the chocolate flavor from the Oreos, is a match made in heaven. It adds an amazing layer of flavor and texture to any dessert. Ultimate Versatility: This Oreo crust is the perfect base for many desserts, from creamy cheesecakes to chocolate pies. Let your creativity run wild!
Oreo Cookies: The star of the show! These provide the chocolatey flavor and the bulk of the crust. You can use regular or gluten-free Oreos. Note: I do not recommend using Double-stuff. They’re tasty to eat, but don’t work well for an Oreo crust. Butter: Melted butter helps bind the crushed cookies together. You can substitute with margarine or a dairy-free butter alternative if needed.
Oreos You’ll Need Depending On Your Dish/Pan Size
To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. Here is a general guideline:
For an 8 or 9-inch Pie Crust:
25 Oreos: This amount is usually sufficient to cover the bottom and sides of an 8 or 9-inch pie dish or springform pan. 4 tablespoons of melted butter: This helps bind the crumbs together.
For a 10-inch Pie Crust:
30 Oreos: This amount is usually sufficient to cover the bottom and sides of a 10-inch pie dish or springform pan. 5 tablespoons of melted butter: This helps bind the crumbs together.
For a 9×13-inch pan:
38 Oreos: This amount is usually sufficient to cover the bottom of a 9×13-inch pan. 6 tablespoons of melted butter: This helps bind the crumbs together.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Grind
In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.
Step 2 – Mix
Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break up.
Step 3 – Press
Add the mixture to your pie dish, cake pan, springform pan, or square pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust. Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface but don’t press too hard, or the crust will be very difficult to cut. For pies, run a spoon around the bottom edge where the sides and bottom meet to create a rounded crust—this helps keep the crust intact when slicing.
Step 4 – Continue According to Recipe Instructions
Depending on the recipe, you might need to chill or bake the crust. Usually, for a baked dessert, such as cheesecake, the crust is pre-baked for 8–10 minutes at 350°F (180°C). For no-bake desserts, such as no-bake pies, the crust needs to be frozen while you make the filling.
Food Allergy Swaps
Gluten-Free: Use gluten-free Oreos. Dairy-Free: Substitute butter with a plant-based butter alternative.
Variations & Additions
Chocolate Lovers: Add a tablespoon of cocoa powder to the Oreo crumbs for an even richer chocolate flavor. Nutty Twist: Mix in some finely chopped nuts for added texture and flavor.
Storing and Freezing Instructions
Storing: Store the crust in the refrigerator, covered, for up to 3 days. Freezing: You can freeze the unbaked crust for up to 1 month. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before using.
Recipes For Your Oreo Crust!
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Crushing the Cookies: Use a food processor to get fine crumbs quickly, or put the cookies in a ziplock bag and crush them with a rolling pin. Ensure you crush your Oreos into fine crumbs. Larger crumbs can make the crust fall apart, while finer crumbs will help it stick together and retain its shape. Mix Well: Ensure the melted butter is thoroughly mixed with the Oreo crumbs for the best texture. Create a Flat-Top Edge: I use my thumb from one hand and the four fingers from my other hand to press and level around the top edge and make it even. Other Oreo Flavors: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option.
Recipe Card 📖
