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!
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, crème 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.
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. ★★★★★”
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! ★★★★★“
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 71g, 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. And—perhaps just to mess with us—occasionally 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 you’re 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 don’t 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 aren’t moving around anymore—you don’t 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 don’t 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 it—so the side crust doesn’t 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 8–10 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 10–12 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 10–12 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) 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. 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 “corner” where the edge and bottom meet to help make a rounded crust—this 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 8–10 minutes at 350°F (177°C). For a no-bake filling such as cookies & cream pie, bake for 10–12 minutes at 350°F (177°C). 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
I made an oreo crust for an ice cream pie and it stuck to the glass pan. We could not get much of the crust out until the only thing left in the pan was the crust and then soaked it with water. I greased the pan with a bit of canola oil before making the crust and I did not bake it. Any ideas?
Hi Susan! The butter in the curst will solidify when frozen, it likely just needs to warm slightly before it will release. You can try dipping the pan in warm water briefly to help warm up the crust a bit. Also be careful not to pack in the crumbs too much.
Did this with gluten free oreos for a friend and it turned out great! I didn’t feel the need to adjust from the 22 Oreos measurement at all.
I made this recipe with gluten free Oreos and it turned out great! I was using it for a frozen peanut butter pie, so baked it for 11 minutes. I had read elsewhere that adding sugar helps the crust “bind together” when baking so I added 1 T.
Gluten-Free Oreos work amazing with this recipe
Hi! I tried to make this crust tonight. For my pie, my filling is chocolate pudding so i have to refrigerate. However my crust was hard like an oreo! We could barely cut through it. Any ideas why? Not sure if the fridge affects it?
Hi Alyssa, Careful not to pack it in too tight, that can make it too hard.
I’ve made this Oreo crust three times now. It is excellent, just fine in a pie plate, but hard to form into a spring form pan. So this time, the fourth, I chopped some bittersweet chocolate into the cookies before I macerated them in the food processor. About half an ounce, maybe. Binds everything up and makes it easy to spread on the sides of the spring form pan. And, oh boy, deliciousness added to the crust. try it. You will like it!!
Merry Christmas!! Just made this crust for my dessert and it was perfect!! I used the gluten free double stuffed cookies. I used 30 cookies total….15 with filling & 15 without! It turned out great! Thanks for sharing your recipe.
I’ve use this recipe whenever I need an oreo pie crust and it is perfect everytime.
This crust came out pretty hard for me. I did pack it tightly because it was for a pie. Will use less butter next time. Probably only need around 50g to moisten crumbs enough.
I made this crust with gluten free mint flavored oreo cookies. I originally used 23 cookies in the food processor. After mixing the cookies in a bowl with the butter it looked greasy. So, I ground up 3 more cookies. It pressed into the pie plate beautifully. Thanks for all the great details, pics and advice! All were quite helpful! By the way–gluten free mint flavored oreo cookies are pretty tasty!
Excellent information! Thank you for that. I was researching the best way to create crust for my oreo ice box cake. The additional of butter and pressed into pan with quick bake was my solution. Cheers!
I made this using golden gluten free oreos. I used 24 cookies and 4 Tbsp of melted butter. It was the perfect gluten free crust for my Thanksgiving pumpkin pie
I’ve made it with gluten free Oreos. I actually prefer gluten free over regular Oreos. It’s one of the few gluten free things I can say that about. The crust is delicious with gf Oreos. Ty for the recipe.
if you line the pie plate tightly with foil and pat the crumbs into the pie plate. put in freezer for 4-5 hours . gently lift the crust out and remove foil. put frozen crust back in the pan. the crust will NOT fall apart when cut.
Hi there! I wanted to give this a try but my mom bought two packs of Oreos and they weren’t the regular ones. She accidentally got double stuffed and mega. Is there a way to still use them without waiting them? Would you recommend removing some filling? If so how much of it?
Hi Stacey, you could still use them, but I would scrape out the filling in about half of them. With that much filling, the crust will likely puff up and be too soft/moist.
Gluten free cookies were used and
It tastes just the same to me! Would definitely recommend
So good!!!! My family loved it. Now, I’m preparing to feed several with gluten sensitivity. Any thoughts about using GF oreos? Thank you!
Hi Ellie, we haven’t tested it, but I don’t see why it wouldn’t work!
I’ve made this several times using the GF Oreos.
My 11 yr old granddaughter (the youngest of 9), loves a dark chocolate pudding pie i have made for several years. She is the boss of the kitchen. She loves cooking. And she takes care of her Gma very well, making sure i avoid gluten, but do not get shortchanged at the holidays by my diet. She requested the Chocolate pie, but also requested an oreo GF crust. So I found your crust. I did make it from GF oreos, and followed your directions exactly. just took it out of the oven, and it looks perfect. I wont know til Thusday how it really turned out, but I used the recommended 22 cookies and 5 tblsp of butter. seemed to be the right consistency to me and was easily turned into a pie shell.
I have made this crust twice, and each time it slides down the sides during baking. It tastes fine, but not very pretty. I measure the ingredients on a scale, and follow the instructions.
Hi Shannon, that’s strange, this crust is usually not prone to shrinking down the sides of the pie dish. If you try it again, I recommend chilling it in the fridge for a little while (maybe about 20 minutes) before baking. Hope this helps!
I made a mini crust with Gluten Free Oreos! Used 6 Oreos and about 2 T dairy free butter. Seems to stick nicely to side of cup I’m using. It’ll be the crust for a fruit tart with sour cream, fruit, mint and lemon yogurt. Didn’t bake it. Hopefully holds up without needing to be baked
I have had my Oreo crust for my baked cheesecake come out rock hard. What should I do to make sure that doesn’t happen?
Hi Susan! Careful not to pack it in too tight, that can make it too hard.
My 5 year old granddaughter requested Lemon Cheesecake for her birthday cake. I know there was a suggestion not to use oreos other than the orginial ones, but I bought lemon oreos, and am going to give it a try with my no-bake cheesecake recipe. I’ll let you know how it goes!
I made this using Gluten Free cookies but it did not turn out well. The cookies were not “Oreo” brand, and the crust stuck to the pan and was very difficult to remove. It was the only chocolate filled cookies were I I could find that was GF.
Hi LC, we’re so sorry to hear the GF cookies didn’t work well for you here. We haven’t tested it ourselves, but many readers have reported success using GF Oreos here. Hopefully you can find those for your next crust!
We are gluten free so used gf oreos. I needed to use all 30 cookies to get to the packed 2 cups required. It’s baking right now so curious to see if it releases easily from the pan later.
The crust works great with Gluten Free Oreos!
I’ve made this using gluten free Oreos on a few occasions and it always turns out great.
I made this pie crust and it’s delicious BUT it was so hard I couldn’t hardly cut through it. I had company and it ended up being very embarrassing!
Second time following these instructions with gluten free Oreos. It didn’t exactly “pour” into the pie plate but it held together perfectly for a banana pudding pie!
I had the same exact problem! I followed the recipe to a T. So bummed bc my husband loves this Oreo crust banana pie, and Oreo stopped making their prepackaged crust. I’ll try again.
Delicious! Decadent! Definitely a winner! The homemade crust (Oreo) made all the difference in the world!
Hi, can you use oil or something else instead of butter for this recipe?
Hi Kate, You’ll need to use a fat that is solid at room temperature. We haven’t tested it, but you can try coconut oil since that is solid at room temperature. The taste, of course, will be different. Let us know if you try it!
Have you tried making a cheesecake crust with chocolate graham crackers?
Hi Diane! You can use chocolate graham crackers in our graham cracker crust recipe 🙂
I found that a 290 gram package of Glutino Gluten Free cookies (probably ground too fine) yielded less than 2 cups. I am trying 3 Tbs. Butter as it was about 1 1/3 Cups cookies. In general I have a hard time finding a good oil / butter amount to hold together GF crusts. The filling is cheesecake with mini Chocolate chips. The last time butter ran through the spring form pan so I have used a pie plate today. Thanks!