Oreo Pie Crust

5 from 1 vote

This decadent 3-ingredient Oreo pie crust is the ideal way to incorporate everyone's favorite chocolate sandwich cookies into your desserts! Whether you're creating a luscious chocolate cream pie with a no-bake crust or preparing a velvety cheesecake with a baked crust, this easy and versatile crust is the ultimate chocolate lover's fantasy!

Prep Time15

Waiting Time15

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 213kcal

Author: Katalin Nagy

Equipment

Ingredients

Crust

76 g Unsalted butter melted - warm but not hot
250 g Oreo cookies crumbs
Pinch of salt

Metric - US Customary

Instructions

Melt the butter in the microwave on low heat and then let it cool down slightly while you make the Oreo cookie crumbs.
Make the Oreo crumbs by either pulsing the cookies in a food processor or by putting them in a zip bag and beating them with a rolling pin. Just make sure that the crumbs are fine and that there are no visible big chunks left.
Mix the crumbs with the warm butter and a pinch of salt until the mixture comes together and the crumbs are evenly coated in butter. If the mixture is too runny, place it into the fridge for a few minutes.
Spread the cookie mixture in your pin tin and then press it evenly into the pan starting at the sides and finishing with the bottom. You can use your fingers for this step, but I also find that a flat bottom glass of the back of a spoon helps to firmly pack it into the pan.
For a baked pie or cheesecake dessert, pre-bake this crust as per your recipe instructions eg. for 10 minutes at 347°F / 175°C.
For a no bake pie or cheesecake, I almost never pre-bake the crust. Instead I freeze it for 15 minutes before pouring in the filling.
Store the pie crust in the fridge for 2-3 days or in the freezer for up to 3 months (in the pie tin).

Notes

Whether using the food processor or rolling pin method, make sure that the crumbs are super fine.
When melting the butter, make sure that you do not overheat it. It needs to slightly cool before mixing it with the cookie crumbs.
The butter acts as a binding agent in this recipe. Once it is cooled in the fridge, it will set. You may have a bad experience in the past with Oreo crust being too crumbly and not holding its shape. This was likely due to not using enough butter in the recipe.
If the mixture is too wet, chill it for a few minutes before pouring it into the pie dish.
The cookie to butter ratio works with normal Oreos. So if you are using other cookies eg. with more or less or no filling at all, you will need to change the ratios. Check out this graham cracker crust recipe that has a higher butter content if you are using cookies with no filling.
The one and only secret to making a firm, neat crust is to press the crumbs firmly and evenly into the side and the bottom of your pie tin. A bent spoon is probably the best tool for this step.
Because butter softens at room temperature, it is not recommended to keep this crust out of the fridge for longer than 20 minutes or the crust will start to "melt".

Nutrition