Oreo cookie crust is perfect for a cheesecake or a no-bake pie. Fill it with ice-cream or your favorite cream pie filling. With only two ingredients it is fast, easy, and delicious. Much tastier than a purchased crust. It is begging to be filled with Mint Chip Ice Cream, or Banana Cream Pie filling.
Key Takeaways:
- Only Two Ingredients: Just Oreo cookies and butter—super simple and quick to make.
- No Fancy Tools Required: Use a food processor or crush cookies in a bag with a rolling pin.
- Customizable Flavor: Choose from 10+ Oreo flavors to match your pie or cheesecake filling.
- No-Bake or Baked: Freeze for a softer crust or bake for a crispier texture.
- Perfect for Many Desserts: Ideal base for ice cream pies, cheesecakes, or cream pies.
- Tastier than Store-Bought: Homemade flavor and texture that beats pre-made crusts every time.
Overview
This irresistible Oreo cookie crust is a quick, two-ingredient masterpiece that instantly elevates any dessert. Whether you’re crafting a rich cheesecake, a refreshing no-bake ice cream pie, or a silky cream filling, this homemade crust offers flavor and texture far beyond what store-bought versions deliver. Made simply with crushed Oreo cookies—filling and all—and melted butter, it’s incredibly easy to prepare in minutes, with no fancy equipment required. The crust’s versatility is unmatched; pair it with Mint Chip Ice Cream for a cool treat, or use Coconut Oreos for a tropical twist on a cream pie. From nostalgic memories of visiting the Nabisco factory to modern dessert creativity, this recipe is both a classic and a canvas for your favorite flavors. Whether frozen or baked for a crispier bite, this Oreo cookie crust is a deliciously decadent base begging to be filled.
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Oreo Cookies – a favorite. I rarely eat purchased cookies. However, I make an exception when it comes to Oreo’s. When I was in 8th grade, I went on a class trip to Nabisco’s Oreo factory. I saw giant vats of Oreo cookie dough being made into Oreo cookies. MMM. I thought it was the coolest thing ever. At the end of the tour, we each got a bag full of Nabisco cookies and crackers. Two whole packages of Oreo’s were in the bag. The ride on the bus back to school got very loud as everyone’s Oreo Cookie – Sugar High – kicked in.
What Do I Need For Oreo Cookie Crust.
This is a two-ingredient recipe. That’s right, only TWO ingredients – Oreo Cookies and butter. I just looked up the list of different Oreo Cookie flavors. I am surprised that Oreo makes a total of 10 different flavors. WOW, who knew. Oreo has a flavor that will compliment any cookie crust dessert. I think the coconut Oreo sounds perfect for a coconut cream pie. Tiramisu Oreos are amazing as a crust for a cheesecake. The crust I’m making today is for my Mint Chip Ice Cream Pie. A Perfect choice is the mint Oreos: so many flavors, so many desserts, so many calories. Oh, to be young again and have a high metabolism.
How To Make the Oreo Crust:
This crust is so easy. Crush up about 24 Oreos in a food processor for a traditional size pie plate. I love pie plates and have about 15 different ones. Most of them are the larger deep dish or 10 inch size. If you are using a 10 inch size or deep dish pie plate you will need another 10 to 12 Oreos.
No food processor, no problem. Put the oreo’s in a heavy duty bag and smash them with a rolling pin or mallet. Don’t remove the centers from the cookies. The centers are the yummy part and help to glue the crumbs together.
Add the butter and mix together. Press the crumbs into a pie plate and flatten with your fingers or a glass. Freeze for 10 minutes before filling. If you want a crunchy crust bake at 350-degrees F. for 8 minutes.
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FAQ:
Q: Do I need to remove the cream from the Oreos?
A: Nope! Keep the cream filling—it helps bind the crust and adds flavor.
Q: Can I make this crust without a food processor?
A: Yes! Just place the cookies in a heavy-duty bag and crush them with a rolling pin or mallet.
Q: How many Oreos do I need?
A: For a standard 9-inch pie plate, use about 24 Oreos. For a deep-dish or 10-inch pie plate, use 34–36 Oreos.
Q: Should I bake the crust or freeze it?
A: Freeze for a soft set crust, or bake at 350°F for 8 minutes if you want it crunchier.
Q: Can I use flavored Oreos?
A: Absolutely! Try mint for Mint Chip Pie or coconut Oreos for Coconut Cream Pie.
Q: How long can I store the crust?
A: Store it unfilled in the fridge for up to 3 days or freeze for up to 1 month.
Oreo Cookie Crust
Equipment
- 9-inch pie plate½
Ingredients
- 2 cups oreos (about 24 Oreos)
- ¼ cup butter (56g)
Instructions
- In a food processor, process the cookies until fine crumbs. If you don't have a food processor. Put the cookies in a heavy-duty ziplock bag and pulverize with a rolling pin or mallet. Put crumbs into a mixing bowl.
- Melt the butter in the microwave.
- add the melted butter to the cookie crumbs and stir to mix.
- Pour the crumbs into the pie plate and use you fingers or a glass to press the crumbs and form a pie crust.
- Freeze pie crust 10 minutes before filling
- If your recipe calls for a baked cookie crust, bake according to the recipes instructions. For a cheesecake, this crust does not need to be prebaked unless the recipe you are using recommends a baked crust.
- For a crunchier crust bake for 8 minutes at 350-degrees F.
Made this with the coconut oreo’s. YUMMY