I made a Homemade Oreo Crust with three ingredients that gives your pies and cheesecakes a ridiculously crisp, chocolatey base you’ll want on repeat.
I’m obsessed with this Oreo crust and I don’t care who knows it. I love how chocolate hits salty from the filling and crumbles into something stupidly satisfying.
And yes I use 24 regular Oreo cookies (including filling), about 1 1/2 cups finely ground crumbs and a little melted butter to glue it together. My brain goes straight to Oreo Cheesecake Pie or a quick How To Make Oreo Cookie Crust search when I’m lazy and hungry.
I keep it simple, messy, and the base makes whatever I top with taste like the only dessert worth eating right now seriously.
Ingredients
- Basically the cookie base, it’s deep chocolate punch and crunchy bits that hold together.
- Plus melted butter’s richness helps the crust stick without tasting greasy.
- Basically a spoon of sugar makes it balanced, a touch sweeter and firmer texture.
Ingredient Quantities
- 24 regular Oreo cookies (including filling), about 1 1/2 cups finely ground crumbs — you’ll crush ’em in a food processor or by hand
- 6 tablespoons unsalted butter, melted, cooled slightly
- 1 tablespoon granulated sugar, optional but helps the crust set and taste sweeter
How to Make this
1. Crush 24 regular Oreo cookies including the filling into about 1 1/2 cups finely ground crumbs using a food processor or put them in a zip bag and smash with a rolling pin, can do it by hand if you gotta.
2. Transfer crumbs to a bowl and stir in 1 tablespoon granulated sugar if you want it sweeter and to help the crust set, this is optional though.
3. Pour 6 tablespoons melted unsalted butter into the crumbs, butter should be warm not piping hot or it will melt the filling too much.
4. Mix with a fork or spatula until the crumbs look like wet sand and hold together when pinched, if it seems dry add a teaspoon more melted butter at a time.
5. Dump the crumb mix into a 9 inch pie pan and press evenly across the bottom to form a flat base.
6. Press the crumbs up the sides about 1 to 1 1/2 inches with your fingers then compact everything firmly using the bottom of a measuring cup or glass, pack it well so it stays intact when sliced.
7. For a no bake pie chill the crust in the fridge for at least 30 minutes so it firms up, overnight is fine if you want.
8. For a baked pie preheat oven to 350 F and bake the crust for 8 to 10 minutes until set then cool completely before filling, baking gives a sturdier crust that holds up better with heavier fillings.
9. Run a knife around the edge before serving to get clean slices and if you want save a few crumbs to sprinkle on top for garnish.
10. Store any leftover crust in the fridge up to 3 days or in the freezer for a month, just thaw in the fridge before using.
Equipment Needed
1. Food processor or a zip bag and rolling pin (youll need one or the other to crush the Oreos)
2. Large mixing bowl
3. Fork or rubber spatula for mixing
4. Measuring spoons and tablespoon
5. Liquid measuring cup or microwave safe bowl for melting the butter
6. 9 inch pie pan
7. Measuring cup or sturdy glass to press and compact the crust
8. Refrigerator for chilling or oven if you plan to bake the crust
9. Knife to run around the edge for clean slices
FAQ
Oreo Pie Crust Recipe Substitutions and Variations
- Crushed chocolate sandwich cookies other than Oreos (use the same amount by volume) — works great if you only have generic store brand cookies, flavor is very similar
- Finely ground graham crackers or digestive biscuits (use about 1 1/2 cups crumbs) — gives a lighter, less chocolatey crust if you want contrast with a rich filling
- Melted coconut oil instead of butter (use same 6 tablespoons, slightly firm up in fridge) — good for dairy free, it sets well but can taste a little coconut
- Light brown sugar or powdered sugar in place of granulated (1 tbsp brown sugar for deeper caramel note, 1 tbsp powdered for a slightly finer texture) — both sweeten and help the crust bind, adjust slightly to taste
Pro Tips
1. If you want the crust to slice clean, chill it after you press it for at least 30 minutes, or better yet overnight. Cold crumbs hold together way better, so you get neat slices not a crumbly mess.
2. Don’t overheat the butter. If it’s too hot it’ll melt the filling and turn the crumbs gummy. Let it cool a bit so it’s warm but not steaming. If the mix looks dry add teaspoons of butter, one at a time, instead of dumping more in.
3. Use the bottom of a measuring cup or a small glass to really pack the crust. Press firmly and rotate the pan as you go so the thickness is even. Uneven sides means some slices will fall apart and others will be rock solid.
4. For extra flavor and texture, save 2 or 3 cookies, crush them more coarsely and mix into or sprinkle on top of the filling right before serving. It makes it look less homemade and more like you put effort into it.
Oreo Pie Crust Recipe
I made a Homemade Oreo Crust with three ingredients that gives your pies and cheesecakes a ridiculously crisp, chocolatey base you’ll want on repeat.
8
servings
236
kcal
Equipment: 1. Food processor or a zip bag and rolling pin (youll need one or the other to crush the Oreos)
2. Large mixing bowl
3. Fork or rubber spatula for mixing
4. Measuring spoons and tablespoon
5. Liquid measuring cup or microwave safe bowl for melting the butter
6. 9 inch pie pan
7. Measuring cup or sturdy glass to press and compact the crust
8. Refrigerator for chilling or oven if you plan to bake the crust
9. Knife to run around the edge for clean slices
Ingredients
-
24 regular Oreo cookies (including filling), about 1 1/2 cups finely ground crumbs — you'll crush 'em in a food processor or by hand
-
6 tablespoons unsalted butter, melted, cooled slightly
-
1 tablespoon granulated sugar, optional but helps the crust set and taste sweeter
Directions
- Crush 24 regular Oreo cookies including the filling into about 1 1/2 cups finely ground crumbs using a food processor or put them in a zip bag and smash with a rolling pin, can do it by hand if you gotta.
- Transfer crumbs to a bowl and stir in 1 tablespoon granulated sugar if you want it sweeter and to help the crust set, this is optional though.
- Pour 6 tablespoons melted unsalted butter into the crumbs, butter should be warm not piping hot or it will melt the filling too much.
- Mix with a fork or spatula until the crumbs look like wet sand and hold together when pinched, if it seems dry add a teaspoon more melted butter at a time.
- Dump the crumb mix into a 9 inch pie pan and press evenly across the bottom to form a flat base.
- Press the crumbs up the sides about 1 to 1 1/2 inches with your fingers then compact everything firmly using the bottom of a measuring cup or glass, pack it well so it stays intact when sliced.
- For a no bake pie chill the crust in the fridge for at least 30 minutes so it firms up, overnight is fine if you want.
- For a baked pie preheat oven to 350 F and bake the crust for 8 to 10 minutes until set then cool completely before filling, baking gives a sturdier crust that holds up better with heavier fillings.
- Run a knife around the edge before serving to get clean slices and if you want save a few crumbs to sprinkle on top for garnish.
- Store any leftover crust in the fridge up to 3 days or in the freezer for a month, just thaw in the fridge before using.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 46g
- Total number of serves: 8
- Calories: 236kcal
- Fat: 15.5g
- Saturated Fat: 7g
- Trans Fat: 0.06g
- Polyunsaturated: 1g
- Monounsaturated: 5.3g
- Cholesterol: 23mg
- Sodium: 138mg
- Potassium: 30mg
- Carbohydrates: 26.5g
- Fiber: 0.9g
- Sugar: 15.7g
- Protein: 1.5g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 30mg
- Iron: 2.1mg
