You’ll never go back to store-bought again. Homemade Oreo Pie Crust is easy-breezy and so delicious!
Store-bought crusts are easy to pick up and use, but their flavor and texture can be a bit underwhelming. Making your own Oreo pie crust is almost just as easy and comes together in the blink of an eye! Plus, you get the bonuses of a perfect chocolate-and-cream flavor and a just-right crisp crust for whatever pie filling you choose. Homemade Oreo pie crust is one of those recipes that is so simple and tasty, it may make you wonder why you ever settled for store-bought.
Oreo cookies themselves have been around for a long time: since 1912! The cookie crust, made of crushed Oreos and butter, was first introduced to grocery store shelves in 1993. Oreo pie crusts are a wonderful shell for all sorts of fun desserts: Oreo pie, peanut butter pie, Kahlúa pie, and many more.
You will love making your own Oreo pie crust because it’s a simple two-ingredient recipe. You can easily increase or decrease the recipe, depending on how many people you’re serving. If you’re feeding a crowd, simply double this recipe and use a 9×13-inch rectangular pan instead of a traditional pie plate. This is a versatile recipe, and when making your own crust, you have options like using gluten-free Oreos if needed or mixing things up and using Golden Oreos for a vanilla variation.
Why bake the crust?
You might wonder why you need to bake the crust before using it, since it’s such a simple ingredient list with no flour like a traditional pie crust. Baking the crust briefly ensures that it solidifies and cuts properly when serving your pie. This is a technique known (in all pie crust-making) as parbaking. The key to parbaking a cookie crumb crust is to make sure you tamp down the crumbs well in step two. You can use the back of a spoon or a metal measuring cup. Check the crust about halfway through. If the edges are slipping or there is shrinkage, pull it out, and tamp it into shape again. Return it to the oven to finish baking.
How do I store leftovers?
You can make this crust ahead and store it in the fridge for 1-2 days or in the freezer for up to 3 months. Just be sure to thaw the crust at room temperature before filling it. Depending on what kind of pie you make, you can usually store leftovers in the fridge for up to 3-4 days. Always cover it tightly with plastic wrap.
Serving suggestions
Oreo pie crust is a great recipe to have on hand for all sorts of fun desserts. Make a couple ahead and freeze them so you can have a delicious treat in no time. Our family loves the filling from Oreo Pie when paired with this crust, especially in the summer. For a decadent treat or birthday dessert, use it in Bailey’s Irish Cream Pie. You can keep things simple, too, and simply fill this crust with your favorite softened ice cream (mocha chip or peanut butter cup are both great) and top with a layer of Sweetened Whipped Cream. Freeze for one hour and enjoy!
Oreo Pie Crust
Ingredients
- 24 Oreo cookies with cream filling
- 1/4 cup unsalted butter melted
Instructions
- Place the Oreo cookies in a food processor and process them into fine crumbs until you have about 2 cups of crumbs. Alternatively, add them to a sealed bag and crush with a rolling pin.
- Mix the crumbs with the melted butter until well combined. Press the mixture firmly into a 9-inch pie dish, covering the bottom and rising slightly up the sides. Bake at 350°F for 8-12 minutes, then let cool completely before filling.
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