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This golden Oreo pie crust recipe is a delicious pairing for all of your pies and cheesecakes. It’s buttery, sweet, and super crunchy! Made with just two ingredients, this recipe is super easy to make and provides a nice change from the regular sandwich cookie.
Using an Oreo chocolate sandwich cookie crust has become a classic in American dessert recipes. Whether paired with a chocolate creme pie or a delectable cheesecake, it always adds a little extra flair than a standard shortbread or graham cracker crust. But have you ever tried using golden Oreo cookies?! The way that regular Oreos are packed with uniquely delicious chocolate flavor (that’s what makes my classic Oreo pie crust so good), these golden cookies are the same but bursting with vanilla.
And if that wasn’t enticing enough, this golden Oreo dessert crust is insanely easy to make. Unlike other recipes that make you scrape out the cream filling and just use the cookie part of the Oreos, this recipe uses the whole Oreo cookies with the filling still inside, so you can save yourself time and still enjoy that delicious creamy center.
Quick Look: Golden Oreo Pie Crust
- 🥧 What it is: A two-ingredient pie crust made from whole golden Oreos and melted butter.
- ⭐ Why it works: Keeping the cream filling in helps bind the crumbs and adds sweetness.
- 💛 Why you’ll love it: No rolling or chilling dough, and it works baked or no-bake.
- ⚠️ What to watch for: Grind the cookies finely and press hard, or the crust crumbles.
- 🍳 Pan notes: Fits a 9-inch pie plate; press the sides first, then the base.
- ❄️ Make ahead: Keeps covered in the fridge 3 to 4 days or frozen for a month.
Table of Contents
Key Ingredients
Here are the ingredients you will need to make this homemade Oreo crust. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Golden Oreos: These vanilla flavor Oreos provide a unique twist to a childhood favorite cookie and turn into a delicious crust.
- Unsalted Butter: Melted and warmed, the butter coats the chopped Oreos and allows them to stick together.
How to Make a Golden Oreo Pie Crust
- Crush the cookies. Pulse the golden Oreos, filling and all, into fine crumbs in a food processor. No food processor? Seal them in a plastic bag and crush them with a rolling pin until they look like sand.
- Add the butter. Pour the melted butter over the crumbs.
- Mix. Stir until the crumbs are fully combined and evenly moistened, like wet sand.
- Press up the sides. Pour about 2/3 of the mixture into a 9-inch pie plate and press it firmly up the sides with the back of a spoon or the bottom of a measuring cup.
- Press the base. Add the rest of the crumbs and press them into an even layer on the bottom.
- Chill or bake. For a no-bake crust, refrigerate or freeze it until firm before filling (best when the filling is served cold and the pie is eaten that day). For a baked crust, bake until slightly set and toasty, then cool completely before filling.
Expert Tips
- Grind the crumbs finely. Larger chunks can make the crust fall apart. It’s the same rule I follow for my Biscoff pie crust.
- Add a pinch of salt. It balances the sweetness of the golden Oreos.
- Seal it with chocolate. Brush a thin layer of melted dark or white chocolate over the no-bake crust before filling to create a moisture barrier.
- Press it down hard. Really pack the crumb mixture into the bottom of the pan so the crust holds its structure.
- Sides first, then the base. Press about 2/3 of the crumbs up the sides with the back of a spoon or a measuring cup, then use the rest for an even bottom layer.
- Cool a baked crust completely. Filling a warm crust makes it soggy, so let it cool all the way first.
Why This Recipe Works
- This easy recipe only requires simple ingredients that you can find at any grocery store, with none of the chilling and rolling of a homemade butter pie crust.
- Trying different flavors to enhance your desserts and impress your guests is always exciting. It’s so good under my no-bake lemon pie, my easy no-bake key lime pie, or a pan of no-bake cheesecake bars.
- It’s a great way to use up cookies that have been lying around in the pantry for a while. Any extras from the pack can go into my golden Oreo truffles or Crumbl golden Oreo cookies.
Golden Oreo Pie Crust FAQs
Go no-bake golden Oreo pie crust for chilled or frozen fillings like pudding pies, ice cream pies, and mousse pies such as my no-bake peanut butter pie. Bake it for dense cheesecakes, custard and cream pies, tarts, wet fruit fillings, or any pie you’ll store for a day or two, since the baked crust stays crunchier and resists sogginess.
Yes! Keep an unfilled golden Oreo pie crust in the pie plate, covered with plastic wrap or foil, in the fridge for 3 to 4 days. You can also freeze it for up to a month. Wrap it tightly in plastic wrap to prevent freezer burn and let it thaw before filling.
The cream filling helps bind the crumbs together and adds extra sweetness and creaminess to golden Oreo pie crust. Plus, you save time by not scraping out every cookie!
Absolutely! This golden Oreo pie crust method works with any Oreo flavor. Peanut butter Oreos are next on my list because I love chocolate and peanut butter together, and classic chocolate Oreos are always a winner.
Of course! Make golden Oreo pie crust with gluten-free golden sandwich cookies instead. Everything else stays the same.
More Cookie Crusts and Oreo Treats
If you pressed this golden Oreo pie crust into your pie plate, tell me what filling you put in it! Leave a ⭐ star rating and a comment below so I can steal your idea for my next pie. Happy baking!!
Golden Oreo Pie Crust Recipe
Ingredients
- 24 Golden golden Oreo cookies with filling
- 5 tablespoons Unsalted butter melted
Instructions
Option 1: No-Bake Oreo Crust
- Use a food processor to pulse the cookies into fine crumbs. If using a rolling pin, place Oreos in a zip-top bag and crush until they resemble sand.24 Golden golden Oreo cookies
- In a bowl, combine Oreo crumbs with melted butter and stir until the mixture is evenly coated.5 tablespoons Unsalted butter
- Pour the 2/3 mixture into a 9-inch pie plate, then press it firmly up the sides using the back of a spoon or the bottom of a measuring cup, then add the rest of the mixture and press it into the base in an even layer.
- Refrigerate for at least 30 minutes (or freeze for 15 minutes) before filling.
Option 2: Baked Oreo Crust
- Preheat oven to 350°F.
- Follow Steps 1-3 above to crush the Oreos, mix with butter, and press into a 9-inch pie pan.
- Bake for 8-10 minutes, until slightly firm and fragrant.
- Cool completely before adding the filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One thing that made a big difference for me was really pressing the crumbs firmly into the sides and bottom. I used the bottom of a measuring cup and it gave me a much more even crust than trying to do it with a spoon. If you’re making a no-bake pie, definitely give it the full 30 minutes in the fridge before filling so it has time to set up.