Learn how to make a thick homemade Oreo cookie crust with this easy recipe and my perfected shaping methods. You need just 2 ingredients, and it tastes so good, I guarantee you’ll never go back to store-bought Oreo crust again. Try it with my cookies & cream pie!
One reader, Sharon, commented: “This is a great Oreo crust. I use it for the cookies & cream pie, which is our favorite. I am going to try it with a chocolate pudding pie next. โ โ โ โ โ ”
Another reader, Chrissy, commented: “The crust turned out like the picture! I cannot wait to put cheesecake filling in this and top it with mixed berry compote! Thank you so much for a super simple recipe! โ โ โ โ โ “
Today we are taking a deep dive into the dark shallows of an Oreo pie crust. This chocolate cookie crust is the base of so many wonderful desserts, like this cookies and cream pie (pictured below), chocolate mousse pie, peanut butter pie, crรจme de menthe pie, and these white chocolate raspberry cheesecake bars.
It can also be swapped out for traditional pie crust or graham cracker crust in recipes such as French silk pie, cheesecake, coconut cream pie, and cheesecake pie.
Can’t I Just Buy a Pre-Made Oreo Crust?
Of course you could. But this homemade Oreo crust is really easy to make and tastes approximately 1,200x better. And it’s much thicker too. It weighs over 11 ounces, vs. the packaged crust, which is just 6 ounces. That’s a significant difference!
You Need Only 2 Ingredients
- Oreo Cookies: You need about 22 standard Oreos. The regular kind, not Double-Stuf. Double-Stuf are tasty to eat, but don’t work well for an Oreo crust. Just like when we make Oreo balls, the extra cream filling makes the crust turn out too soft and greasy.
- Butter: 5 Tablespoons, or 72g, of melted butter binds the tiny crumbs together, and makes this crust taste unbelievably delicious.
Can I Use Other Flavor Oreos? Oreos come in so many different flavors. For best results, stick with regular Oreos, and I know peanut butter Oreos or mint Oreos work too. I keep testing a Golden Oreo crust, and it always bakes into mush. You need a lot more cookies if making a Golden Oreo crust.
Oreo Cookie Math
Oreos come in many different size packages, containing different numbers of cookies, which also varies depending on where you are in the world. Andโperhaps just to mess with usโoccasionally manufacturers change the size of the cookies themselves or the number of cookies you get in a package… which means my team and I have to go through all my recipes that use Oreos and update them. (In case youโre wondering why your printed recipe may no longer match the recipe on the website.)
I used my trusty food scale to do some Oreo math for you (which is, without a doubt, the tastiest kind of math). According to the standard Oreo package nutrition label, a serving size of 3 cookies = 34g.
Therefore, 1 Oreo = 11.333333333333g… oh boy.
Measuring the crumbs can also cause confusion because how finely you grind the crumbs makes a difference. And if you spoon and level the crumbs into a measuring cup, like we do with flour, it’s a lot different than if you pack the crumbs into the cup, like we do when measuring brown sugar.
***Use the packed-into-the-cup method for measuring Oreo crumbs for a crust.***
Here’s what my team and I determined in our lab (aka my messy kitchen counter):
- If a recipe calls for 1 cup Oreo crumbs, you need 11 standard-size Oreos to yield 1 cup, or about 125g, of crumbs (packed).
- For a typical Oreo pie crust, you need 2 cups of Oreo crumbs (packed), so grind up 22 Oreos, which should yield about 2 cups crumbs (250g).
- If a recipe calls for chopped Oreos (not crumbs), like this cookies and cream cake, use 8 Oreos for 1 cup chopped (90g).
How to Make an Oreo Cookie Crust
Grind 22 whole Oreo cookies (including the cream filling) into crumbs. You can use a food processor or blender for this, but if you donโt have one, just put them in a zipped-top bag and crush them with a rolling pin. Keep in mind that the finer the crumb, the better the crust will hold its shape.
You should get about 2 cups of crumbs (packed), or about 250g. Stir in the melted butter, and then press the mixture tightly into a pie dish. See below for some shaping tips.
The Oreo crumb crust will feel more moist than a graham cracker crust; that’s expected, because of the cream filling.
Oreo Cookie Crust Shaping Technique
Pack the crust tightly: Using your hands, press the bottom and around the sides with medium-firm pressure until the crumbs arenโt moving around anymoreโyou donโt want any loose crumbs. You can use a small flat-bottomed measuring cup to help smooth out the surface if you like.
Make a flat-top edge: I use my thumb on one hand and 4 fingers on my other hand to go around the top and sides.
And, finally, use a spoon to round the inside of an Oreo pie crust: This sounds a bit odd, but you donโt want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into itโso the side crust doesnโt immediately separate from the bottom crust. Slide the back of a spoon around the inside of the crust where the sides and bottom meet, to get that slightly rounded shape.
Crust Feels Too Greasy
If you are having trouble getting the crust to come together when pressing it into your pie dish or pan, and it’s feeling too moist and sticking to your hands more than to the dish, it’s helpful to add more crumbs. Transfer the mixture back to the mixing bowl, grind up 2 more Oreo cookies, stir them in, and then try again.
FAQ: What Size Pan Does This Oreo Crust Fit?
This recipe makes enough for an 8-inch, 9-inch, or 10-inch pie dish, round cake pan, springform pan, or square pan. It’s not enough for a 9×13-inch baking pan. If you’re making a 9×13-inch dessert, such as these chocolate peanut butter cheesecake bars, I recommend using 30 Oreos (340g) + 8 Tablespoons (1/2 cup, or 115g) butter.
FAQ: Do I Have to Pre-Bake This Oreo Crust?
Unless your filling/topping recipe specifies otherwise, you should bake the Oreo crust. Cheesecake and baked pies usually instruct you to pre-bake the crust, which is around 8โ10 minutes before adding your filling. (Follow your filling’s recipe instructions.)
Side note: I do not pre-bake the crust for my caramel turtle brownie pie. The filling is so heavy that it really helps set the crust; pre-baking is unnecessary.
Some frozen pie/dessert recipes may instruct you to freeze the crust instead of baking it, like this peanut butter ice cream pie.
FAQ: Do I Bake This Oreo Crust for a No-Bake Filling?
If you’re using this crust for a no-bake dessert, such as this cookies & cream pie or mocha chocolate pudding pie, bake it for 10โ12 minutes. You usually need to wait for the crust to cool before adding a no-bake filling.
You can absolutely use this Oreo crust with many of my no-bake pie fillings, such as banana cream pie, coconut cream pie, and French silk pie (pictured below). Simply skip all the regular pie crust steps in those recipes, use the Oreo crust recipe below, bake it for 10โ12 minutes, cool completely, and then add the filling!
More Oreo Crust FAQs
FAQ: Can I Use Generic/Other Brands of Chocolate Sandwich Cookies Instead of Oreos? You can, but keep in mind that other brands may not be the same size/weight, and that could change the amount of crumbs you get. For this crust you need 2 (packed) cups, or 250g, of cookie crumbs, so that may be more or less than 22 cookies if you’re using another brand.
FAQ: Can I Make a Gluten-Free Oreo Crust? I haven’t tested a gluten-free version of this crust with gluten-free Oreos, but if you try it, leave a comment on the post letting us know how it turns out!
FAQ: What if I Don’t Have a Food Processor? If you don’t have a food processor or blender, place the Oreo cookies in a large zipped-top bag and crush with a rolling pin. Keep in mind that the finer the crumb, the better the crust will hold its shape, so go ahead and take your frustrations out on those cookies!
Print
Perfect Oreo Cookie Crust
- Prep Time: 5 minutes
- Cook Time: 10 minutes (if needed)
- Total Time: 15 minutes
- Yield: 1 9-inch pie crust
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Learn how to make a thick Oreo cookie crust with only 2 ingredients.
Ingredients
- 22 regular Oreo cookies
- 5 Tablespoons (71g)ย unsalted butter, melted
Instructions
- Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl.
- Add the melted butter and stir to combine.ย The mixture will be thick and quite wet. Try to smash/break up any large chunks.
- Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. If the mixture seems really wet and is not forming a nice crust, grind up 2 more Oreos and mix those crumbs in. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom โcornerโ where the edge and bottom meet to help make a rounded crustโ โthis helps prevent the crust from falling apart when you cut slices.
- For a baked dessert, pre-bake this crust per your filling recipe directions. I usually pre-bake for 8โ10 minutes at 350ยฐF (177ยฐC). For a no-bake filling such as cookies & cream pie, bake for 10โ12 minutes at 350ยฐF (177ยฐC). Cool the crust completely before using, unless your no-bake filling recipe instructs otherwise.
Notes
- Make Ahead & Freezing Instructions: It’s freezer friendly! Freeze the prepared crust in your pan for up to 3 months. Thaw before using in your recipe. For shorter storage, keep the prepared crust in the refrigerator for up to 3 days before using in your recipe.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 8-inch Pie Dish, 9-inch Pie Dish, 10-inch Pie Dish, Round Cake Pan, Springform Pan, or Square Cake Pan
- Other Types of Oreos: Do not use Double-Stuf Oreos. Golden Oreos aren’t ideal either, because the mixture turns into mush. It’s best to stick with regular Oreos, or you can use peanut butter- or mint-flavor Oreos.
- Other Brands of Chocolate Sandwich Cookies: You can use generic/other brands. Keep in mind that other brands of chocolate sandwich cookies may not be the same size/weight, and that could change the amount of crumbs you get. For this crust you need 2 (packed) cups, or 250g, of cookie crumbs, so that may be more or less than 22 cookies if you’re using another brand.
- What Size Pan Does This Crust Fit? Use an 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan for this recipe. It’s not enough for a 9×13-inch pan. If you’re making a 9×13-inch dessert, such as these chocolate peanut butter cheesecake bars, I recommend using 30 Oreos (340g) + 8 Tablespoons (1/2 cup, or 115g) butter.
Reader Comments and Reviews
The sugar in the cookie filling makes for too sweet of crust, and turns to a caramel and get very hard to chew. I suggest you remove the filling before grinding the cookie.
I have horrible luck with Oreo crust. Followed this recipe exactly and during the baking process the sides just shrunk in and everything puffed up.
I used regular Oreo cookies (not double stuffed) and land o lakes unsalted butter. Are we supposed to put pie weights to avoid the shrinking? I mean this is pretty straightforward so Iโm so disappointed. I went ahead and used a spoon to press it back in shape and refrigerated so I could use. Hopefully it works out but what am I doing wrong? Any suggestions? Has this happened to anyone else? Thanks.
Hi Sandy, we’re so sorry to hear thatโthis crust is usually not prone to shrinking down the sides of the pie dish. Was the crust packed tightly enough? If you try it again, we also recommend chilling it in the fridge for a little while (maybe about 20 minutes) before baking. Hope this helps!
Great recipe – used Gluten Free regular Oreo brand cookies – tasted great! Made ice cream cake so didn’t cook the cookie part – not a great plan – cookie part froze to bottom of glass cake dish. Had to wait till it all thawed a bit to get the cooke part of of dish :-(. Next time I’ll cook the cookie part before putting in the ice cream!
Also when making it, I needed to wait a bit after scooping the ice cream into dish for it to partly thaw so I could flatten and spread the ice cream evenly.
Amazing! I will try to never buy a ready crust again
Hello friend, I was thinking of lining my pie dish with parchment paper before adding the oreo cookie crumbs and butter mixture? Is that a good idea?
Thank you for your help! Eileen ๐
Hi Eileen! We don’t recommend lining your pan with parchment for an Oreo crust. You want the crust to stick to the pie dish a bit as you pat the crumbs down to form the crust.
Hi, Sally. Does this crust release from the pan easily. I always have trouble with the crust sticking to the pan. Any suggestions to avoid this?
Hi Tina, try not to press the crust mixture into the pan/dish too hard. If you press it very hard, it will solidify and can be difficult to cut. You want to press it just so the crust comes together in the panโs shape.
If I wanted to make my own Oreos to use as a base for this recipe, do you have a recommendation? Do you need to make cookies with the filling or our chocolate wafer cookies just fine?
Hi Mallory! We haven’t tested this crust with homemade Oreosโhomemade versions are typically not quite as crispy as the originals. Our version using original Oreos does include the cream fillingโwe crush the Oreos as a complete sandwich.
My granddaughter has celiac disease, so I experiment with various gluten free things for her. I used Gluten-free Golden Oreos to make a cheesecake crust. I pre-baked it partially before filling and baking. It didnโt go mushy at all. It was delicious, and you would never have guessed it was gluten free.
Have you ever used this crust recipe for a pumpkin pie? I am experimenting with certain recipes that I have been wanting to use, and have been thinking about making an Oreo crust pumpkin pie.
An Oreo crust would be great with pumpkin cheesecake! We also love a biscoff crust, like we do with our pumpkin cheesecake pie.
I have to make a strawberry cake with an Oreo base. Would this Oreo crust be okay to make and then bake with cake batter versus making it into a pie?
Hi Alyssa, we haven’t tested anything like that, so we’re unsure how well a cake batter would bake up in this crust. For best results, it may be best to find a recipe specifically developed with an Oreo base. If you do try anything, please do let us know how it goes!
I used gluten free Oreos and pressed them into 18 cupcake liners for individual peanut butter pies! Fantabulous!! Thanks for making it so easy!! Was going to post pics, but they disappeared too fast!
Gluten Free Oreos worked great! Delish! Thank you!
I just made this today and haven’t tasted it yet, but when I baked the cookie crust it shrank down the sides and left about 1/4 inch of exposed pie pan. I was so disappointed. It should still taste great though. It’s chilling in the fridge now.
Gluten free oreos work great too!
Great to know, thanks for sharing, Lauren!
Do I need to pre-bake for a New York style cheesecake? It bakes for 15 minutes at 500 degrees and than 1 hour at 200 degrees, so I don’t think I need to pre-bake, but some recipes say yes and some say no.
Hi Dee, we do prebake the crust for our cheesecake recipe, but defer to the particular recipe you are following.
I’m curious if any butter leaked out during pre bake or cake baking. I experienced leaking from my springform pan but wasn’t using Sally’s whole cookie crust recipe. I was using a two temperature stage cheesecake baking. I used the Selena Gomez Oreo cookie filling in a chocolate lattice topping.
Thank you for this excellent recipe. Easy to follow, informative, and encouraging — a Dad in Australia.
Hi! I used Great Value gluten free sandwich cookies and the crust was absolutely amazing!
How many mini three inch pie tins do you think this would make?
Hi Tori, we’re unsure, but perhaps around 8-10 mini pies.
Great recipe! Used to make with a no-bake peanut butter pie and it was delicious!
Oreo crust is great made with gluten free cookies,, a great option for those who are gf.
I made this yesterday for my pudding based pie. It was delicious. I used a whole 9oz package of Oreo Thins Mint cookies and it was the perfect amount (minus two cookies for the taste tester, if you can do this without taste testing, I applaud you). I cooked it for 12 minutes. For those that cook longer because it looks mushy, you should let it cool rather than cook longer, it will set up nicely and you’ll be able to cut it. Thank you for the recipe!
Hi! I like to use Oreo crust for icebox pie but I havenโt found a homemade Oreo crust that doesnโt become rock hard in the freezer with ice cream filling. Any tips? Thank you!
Hi Laura! This is normal, because the butter will solidify in the freezer. Letting it sit for just a bit before serving, or even dipping the pan into a warm bowl of water can help soften it for serving.
I made this recipe using gluten free golden Oreos for someone with celiac disease and it came out great. I did pre-bake the crust for about 30 minutes because it looked mushy, but it cooked up more flaky and worked great for my cheesecake recipe.