2 Ingredient Oreo Pie Crust

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This easy Oreo pie crust is made with just two ingredients and works perfectly for cheesecakes and no-bake pies!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: 9 inch pie crust

Calories: 2061kcal

Place the whole Oreo cookies (filling included) in a food processor and pulse until they’re fine crumbs.
If you don’t have a food processor, you can place them in a sealed ziplock bag and crush with a rolling pin.
Add the melted butter to the mixer and pulse or mix until the crumbs are evenly coated and resemble wet sand. Be sure to scrape the bottom of the mixer with a spatula to make sure it is fully incorporated.
Alternatively, you can add it all to a large bowl and mix with a spatula.
Pour the cookie mixture into a 9-inch pie dish. Use the back of a spoon or the bottom of a measuring cup to press the crumbs firmly into the bottom and up the sides of the dish. You’re looking to really compact the cookies into the pie dish. The harder you press, especially on the sides, the less likely the crust will break when slicing.
Bake the crust in a preheated oven at 350°F for 8–10 minutes, then let it cool completely before filling.
Alternatively, you can chill the cookie crust in the fridge for 30 minutes to set it, but I do recommend baking as it creates a firmer more crisp crust.
Once cooled or chilled, use as directed in your favorite pie or cheesecake recipe. Enjoy!

Regular Oreos (not double-stuffed) work best in this recipe. You can also use any flavor Oreos and the store/generic brands works well to!
I personally think 28 Oreo cookies is the sweet spot for a cookie crust, but you can use as little as 24 cookies or as many as 30, and it will still turn out delicious.
This crust will last up to three days in the refrigerator or can be frozen up to two months.