Perfect Oreo Cookie Crust
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes (if needed)
Rating
5 out of 5 stars
(20)
Ingredients
1 9-inch pie crust
- 22 regular Oreo cookies
- 5 Tablespoons (71g) unsalted butter, melted
How would you rate this recipe?
Preparation
Step 1
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 rolling pin. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl.
Step 2
Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks.
Step 3
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.
Step 4
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.
Step 5
Save recipe for the next time?
Chef's notes
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.
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.
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.
