Homemade Oreo Pie Crust – Easy Recipe

Let’s jump right into a seriously tasty homemade treat! Forget those boring store-bought pie crusts and whip up this fabulous Oreo pie crust instead. With just a few simple ingredients and super easy steps, you’ll have a rich, flavorful crust ready before you know it. Whether it’s a holiday, a family gathering, or just a cozy dessert night, this homemade Oreo pie crust will be the star of the show every single time.

Whenever I’m whipping up a Mississippi mud pie or any creamy, dreamy dessert, I always reach for this Oreo crust recipe. Honestly, it’s that good—your family is going to ask for it again and again!

Introduction

If you’ve ever wished your pies had a little extra wow factor, this Oreo pie crust recipe is your shortcut to pure yum. In minutes, you’ll turn a handful of chocolate sandwich cookies and melted butter into a no-bake, no-fuss crust that’s rich, sturdy, and just waiting to be filled—perfect for a Reese’s Peanut Butter Pie. It’s simple to make, vegetarian-friendly, and leaps miles ahead of any crust you’ll find in the store.

In this post, I’ve packed everything you need: a handy printable recipe card with US and metric measurements, crystal-clear steps (plus an easy method for those without a food processor), and super helpful tips on chilling, storing, and customizing your crust. This recipe fits a 9-inch deep pie dish (about 12 servings), takes just 10 minutes of hands-on prep plus 30 minutes to chill, and shines in Mississippi mud pies, creamy cheesecakes like this No-Bake Oreo Cheesecake, or any filling that makes you happy.

• What you’ll need: just Oreos and melted butter (plus a trusty 9-inch deep pie dish).
• How it works: crush the cookies until fine, blend with butter, press into your pan, chill for 30 minutes.
• Fun ideas: swap in golden Oreos, mint Oreos, or even go gluten-free. Double the batch, freeze one crust, and you’re set for next time.

Why you’ll fall in love with this Oreo pie crust recipe

• With just two ingredients, no baking, and a quick chill, this recipe is so easy and fast!
• Whip up a double batch and freeze one crust for a quick dessert anytime cravings hit.
• Tastes way better than anything you’ll find at the store—your friends and family will be amazed.
• Switch it up easily with golden Oreos or mint Oreos for fresh, fun flavors—or go classic with our Easy Graham Cracker Crust recipe.
• Totally vegetarian, so it’s perfect for many tables and dietary needs.

Ingredients you’ll need

Only two ingredients make this luscious pie crust: Oreo cookies and unsalted butter, melted to perfection.

Who can say no to Oreos? Imagine turning those iconic chocolate sandwich cookies into a buttery, rich pie crust — total dessert dreams, right?

How to make Oreo pie crust with step-by-step instructions

You’ll find a full printable recipe down below with measurements in US and metric.

First up, toss the Oreo cookies into a food processor and pulse until they break down into fine, crumbly bits.

Next, pour in your melted butter and pulse just enough to coat the crumbs well and make them stick together.

Pulse Oreos in a food processor, then mix with melted butter.

Dump that crumbly mixture into your 9-inch deep pie dish. Then, use your hands or the back of a measuring cup to press the crumbs firmly along the bottom and up the sides, making an even crust.

Pressing the crumbs flat on the base gives you a sturdy, solid foundation for your filling that won’t crumble apart.

Pop the crust into the fridge and chill it for 30 minutes — this step helps the crust set just right.

Once it’s chilled and firm, fill it with your favorite pie filling and enjoy every bite!

Recipe notes and expert tips

• No food processor?
  Don’t sweat it! Put the Oreos in a heavy-duty Ziploc bag, seal it tight, and crush them with a rolling pin until they’re fine crumbs.
• Oreos
  Feeling playful? Swap classic Oreos for golden, mint, or gluten-free varieties to add unique flavors to your crust. Prefer a classic, flaky pastry instead? Try our Perfect Pie Crust recipe.
• Storage
  Keep your crust fresh in the fridge for up to 3 days. To save longer, wrap it well and freeze for up to 3 months.
• Scaling up
  Need more? Double the recipe to make two crusts, then freeze one for a future treat.

A dreamy Mississippi mud pie sitting on an Oreo crust.

How to store leftover Oreo cookie crust

If you have any crust leftover, pop it in an airtight container and refrigerate up to 3 days. Want to save it longer? Wrap it tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to use, just thaw gently in the fridge before filling.

Is Oreo pie crust gluten-free?

This recipe calls for classic Oreos, but if you’re after gluten-free, no worries! Gluten-free Oreos work wonderfully here and still deliver that rich taste and perfect texture.

What fillings are suitable for this crust?

This crust is super versatile! Of course, it’s a perfect match for Mississippi mud pie filling, but it also pairs beautifully with creamy mousses, no-bake cheesecakes, and whipped cream layered with crushed Oreos. Feeling fruity? Strawberries or bananas with a drizzle of chocolate sauce make a refreshing combo. The possibilities are endless, and every dessert feels a little more special with this Oreo crust.

Make-Ahead Tips

This Oreo pie crust is a lifesaver for busy days because you can make it ahead! Just prepare the crust, chill it well, then cover it tightly and store it in the fridge for up to 3 days. When dessert time rolls around, just pull it out, add your favorite filling, and serve. Want to plan even further in advance? Wrap the crust in plastic wrap and freeze it for up to 3 months. Defrost in the fridge overnight, and you’re good to go.

Variations

Don’t be shy—get creative! Swap regular Oreos for golden ones to brighten the flavor—especially nice paired with a homemade lemon pie—or mint Oreos for a refreshing twist that pairs perfectly with chocolate. Need gluten-free? Use gluten-free Oreos—they work just as well and keep this crust super tasty. For something extra special, sprinkle a pinch of cinnamon or a dash of espresso powder into the crumbs before mixing with butter. It adds a subtle, delicious depth.

Serving Suggestions

This crust shines best with creamy fillings like chocolate mousse, classic Mississippi mud pie, or a no-bake cheesecake. You can also layer it with whipped cream and crushed Oreos for a quick, show-stopping dessert. Craving something fresh? Try a fruit filling like strawberries or bananas drizzled with chocolate sauce for the perfect balance of sweet and fresh. No matter what you choose, this Oreo crust will make your dessert feel extra special.

Recipe FAQs

• Can I use salted butter instead of unsalted?
  Absolutely! I used salted butter here, but if your filling is very sweet, you might want to adjust to balance the saltiness just right.
• Do I have to chill the crust?
  Chilling helps the crust firm up so it holds your filling better, but if you’re short on time, you can fill it right away and let it chill with the filling. It’ll still be tasty!
• Can I bake this crust?
  This recipe is designed to be no-bake, but if you want a firmer base, you can bake it at 350°F for 8-10 minutes. Just be sure to cool it fully before adding your filling.
• What if I don’t have a food processor?
  No worries! Simply put the cookies in a sealed bag and crush them finely with a rolling pin or heavy pan.
• How do I make the crust less crumbly?
  Press the crust really firmly into the pan and chill it well. If it’s still crumbly, add an extra tablespoon of melted butter next time to help it bind better.