Oreo Pie Crust Recipe
Skip the store-bought crust! This Oreo Pie Crust recipe is quick, easy, and packed with flavor! With just Oreos and butter, you’ll have the perfect base for cheesecakes, pudding pies, or ice cream cakes. Make it no-bake for a soft, chocolatey crust or bake it for a crisp, crunchy texture.
Servings: 1 pie crust
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 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.
Best for no-bake cheesecakes, pudding pies, and ice cream cakes!
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
Calories: 1838Calories | Carbohydrates: 205g | Protein: 16g | Fat: 112g | Saturated Fat: 52g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 41g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 1125mg | Potassium: 691mg | Fiber: 8g | Sugar: 117g | Vitamin A: 1755IU | Calcium: 77mg | Iron: 35mg