Name: Oreo Pie Crust
Yield: 1

This Oreo Pie Crust Recipe uses just 3 ingredients to make a rich, buttery crust that holds up beautifully for cheesecakes, no-bake pies, and ice cream desserts.

author’s note

Skip The Store-Bought Crusts!

II make a lot of no bake pies and ice cream desserts, so I wanted a crust I could rely on every single time. I’ve been making my graham cracker crust for years, so I already had a good starting point for figuring out this one.

At first, I tried removing the cream filling to mimic graham crackers, but the crust just didn’t have the same structure. Once I started blending the full Oreos with the cream still inside, the consistency completely changed. The creme filling helps everything stick together and creates a smoother, more cohesive crust without making it greasy. That said, I also found that double-stuffed Oreos have too much creme filling and can make the crust overly wet.

After a few rounds of testing, I’m convinced this Oreo Pie Crust recipe is the one. I haven’t strayed from it since. It holds up to tall ice cream pies, bakes beautifully for cheesecakes, and tastes like the best part of an Oreo in every bite!

The 3 ingredients used in this recipe prepped out for straightforward assembly including the Oreos, salt, and butter.

Oreo Pie Crust Recipe Ingredients

Ingredient	Swaps or Notes
Oreo cookies	Any Oreo flavor works. Try Golden, mint, or seasonal varieties. Just skip Double Stuf since the extra filling can make the crust too wet.
Melted unsalted butter	Salted butter works too. If the crumbs look dry, add 1 extra tablespoon.
Salt	Leave it out if you’re using salted butter or if the pie filling is already on the salty side (like this peanut butter pie).

Oreos blended into crumbs with butter and salt added for an Oreo pie crust recipe.

the cook’s Notes

How Many Oreos Do I Need?

24 regular Oreos: Yields about 1-3/4 cups of crumbs, reliable for a standard Oreo crust.
30 regular Oreos: Yields about 2-1/4 cups of crumbs, great for deep-dish pies or springform pans.
35 regular Oreos: Yields about 3 cups of crumbs, which I like for thick cheesecake bases. Add 1 extra tablespoon of butter.

How To Make This Oreo Pie Crust Recipe

Oreos: Add whole Oreos to a food processor/blender. Pulse to very fine crumbs.
Measure: Measure crumbs. This matters because cookie sizes and brands can vary.
Mix: Stir crumbs, cooled melted butter, and salt in a bowl.
Press: Press crumbs into a pie pan. Start by pressing up the sides, then push down the middle.
Chill or bake: Chill 10-20 minutes if using no bake fillings or bake it! Cool before filling.

Storage

Use the Oreo pie crust the same day it’s made for the best texture. To make ahead, bake, cool, and cover tightly. Store at room temp for up to one day.
For an unbaked crust, cover and refrigerate up to 24 hours. Don’t leave it uncovered or it will dry out.
To freeze, wrap the crust tightly in plastic wrap and foil. Freeze for up to 2 months and thaw in the fridge before using.