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Oreo Cookie Crust

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Make a perfect Oreo cookie crust for a cream pie or torte in under 10 minutes. This easy recipe includes both a 9-inch pie crust and a 9x13-inch torte crust for all your no bake dessert needs.

A clear pie plate is filled with the perfect Oreo cookie crust.

Nothing tastes as good as a homemade Oreo cookie crust for a cream pie or torte.

The prepared kind from the store tends to be a bit dry and thin, while a quick 10-minute Oreo pie crust at home has an awesome buttery flavor and thick crunchy texture.

This amazing cookie crust is the best base for easy homemade cream pies using your favorite flavor of pudding mixes or cream cheese torte fillings.

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Why This is the Best Recipe

I love a good pie crust as much as the next baker but I think this is the best Oreo cookie crust recipe because:

  1. Pie or Torte: Any dessert you want to make, you'll find the perfect Oreo cookie to butter ratio here.
  2. Thick and Crunchy: This amazing pie crust will hold up and slice perfectly for any no bake dessert you want to make: Cream pies, ice cream tortes, cream cheese filled desserts, and more.
  3. Make Ahead Friendly: You can make the pie crust in advance or even freeze it to save more time during the holiday rush.
  4. Fun Variations: I used Double Stuff Oreos but you could use any flavor Oreo cookie you want to make this easy recipe. Be sure to see my notes below!


All you need to make this perfect Oreo cookie crust:

  1. A Family-Sized Package of Oreo Cookies: Or any other similar sandwich cookie.
  2. Butter

If you're making a cream pie, you'll be using a normal pie plate.

For a typical 9-inch pie dish, you will use just 2 rows of the family-sized package of Oreo cookies.

This will be about 24 cookies in total.

If you want to make an ice cream torte or cream cheese filled layer dessert, you'll be using a 9x13-inch cake pan or baking dish.

For a full 9x13-inch baking dish, you'll use the entire package of the family-sized container of Oreo cookies.

Prep the Oreos

First, you'll need to crush the Oreos by hand in a plastic baggie with a mallet or rolling pin.

However, I find it faster and easier to pulse them in my food processor. You could also use a blender.

The Oreo cookies have been added to the bowl of a food processor.

Once the cookies have been broken into a fine crumb, you may notice them sticking together just a little bit because of the cream filling.

The Oreo cookies have been pulsed and now are fine crumbs.

Pour the crushed cookies into a mixing bowl and add the melted butter.

Mix them together with a fork until all the cookie crumbs have been coated in the butter.

The mixing bowl shows the Oreo cookie crumbs being mixed together with melted butter.

Pat the Crust

Pour the buttered cookies into the baking dish you are using.

Work from the center out to the edges to pat the crust into place.

I use a combination of the back of my measuring spoon and my fingers to work the cookie crumbs into place.

Use a gentle patting motion as you go so you don't break the crust.

The Oreo cookie crumbs are being patted into place with a measuring cup.

A 9x13-inch crust is a little easier because you just want one flat surface from edge to edge of the pan.

A 9-inch pie plate needs the edges to go up the sides of the baking dish.

Once the center has been patted into place, it is time to work on the sides. I definitely start to use my fingers to pat it into place.

Gently press the center of the crust to move the cookies up the edges of the pie plate.

Pat and turn the dish as you form the sides of the crust. You want them to be even in thickness and height all around the perimeter of the dish:

The cookie crust has been patted up the sides of the pie plate.

Chill the Crust

Once the cookie crust has been formed, place the dish in the fridge for 15 minutes before you attempt to fill it with your dessert filling.

Once your dessert is assembled, chill the entire thing for at least one hour before slicing so the crust has a chance to set and hold its shape when you slice it.


This classic Oreo Cookie Crust works for so many chocolate and cream desserts but there's lots of room to play around with the flavors:

Chocolate Hazelnut Oreo Cookie Crust: These Oreos have a Nutella-type flavored filling.

Toffee Crunch Oreo Cookie Crust: These Oreos have a buttery toffee flavored filling.

Mint Oreo Cookie Crust: These Oreos have a fun green mint flavored filling.

Birthday Cake Oreo Cookie Crust: These Oreos have a white confetti speckled birthday cake flavored filling.

Peanut Butter Oreo Cookie Crust: These Oreos have a light brown peanut butter flavored filling. I used them in my no-bake peanut butter pie recipe.

Lemon Oreo Cookie Crust: These Oreos have a light butter cookie color and a lemon flavored filling.

Vanilla Cookie Crust: Use another brand of vanilla sandwich cookies to make a vanilla cookie crust.

Make Ahead Tips

This easy recipe only takes 10 minutes to make but if you want to get the dirty dishes out of the way during the busy holiday season, you can make the pie crust in advance and just store it in the fridge up to 3 days.

You could also cover the crust in aluminum foil and freeze it for up to 3 months.

Serving Suggestions

An Oreo cookie pie has an oreo cookie crust with oreo cookie filling and oreos on top.

The most obvious choice for using an Oreo cookie crust is to make an Oreo cream pie! This delicious layered dessert is one of my kids' all time favorites.

You could also use any pudding-based or cream cheese-based layered dessert recipe you love like my no-bake peanut butter pie or this easy butterfinger pie.

Oreo cookies are one of my favorite baking ingredients.

You can use them for Oreo blondies, Oreo truffles, or even inside a cookies and cream flavored birthday cake.

๐Ÿ“– Recipe

A clear pie plate is filled with the perfect Oreo cookie crust.
5 from 42 votes
Make a perfect Oreo cookie crust in under 10 minutes for a no bake dessert with a delicious chocolate cookie crust. This recipe includes tips for both a 9-inch pie and a 9x13-inch torte. Fill the pie with your favorite cream filling or a simple chocolate pudding with whipped topping.
TOTAL TIME 10 minutes
PREP TIME 10 minutes
YIELD 1 pie crust


For a 9-inch Round Pie:

  • 24 Oreo Cookies double stuff or original, this is about 2 rows of the 19 oz family sized package
  • 5 tbsp butter melted

For a 9x13-inch Baking Dish:

  • 1 (19 oz) package Oreo Cookies double stuff or original
  • 10 tbsp butter melted


  • Place all the Oreo cookies into the bowl of a food processor or blender. Pulse until the cookies have been broken up into fine crumbs. Alternatively, you could crush the cookies by hand by placing them in a ziptop baggie and breaking them up with a cooking mallet or rolling pin.
  • Transfer the cookie crumbs to a mixing bowl. Pour in the melted butter and mix together with the cookie crumbs with a fork or spatula.
  • Pour the buttered cookie crumbs into your baking dish of choice. Pat crust into place starting in the center and working your way out. It is helpful to use the bottom of a drinking glass or flat-bottomed measuring cup to make the crust smooth and even.
  • Chill the crust 15 minutes before adding pie filling and for 1 hour before slicing. The Oreo cookie crust can be made ahead up to 2 days in advance of filling, covered with aluminum foil, and stored in the fridge or frozen for 3 months.

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The photo collage shows the oreo cookie crust being patted into place with a measuring cup next to the finished pie crust.


  1. 5 stars
    I made your Oreo cookie crust with a peanut butter filling and it was super delicious! Along with a drizzle of chocolate syrup, it was the perfect dessert for our family gathering.

  2. 5 stars
    This Oreo Cookie Crust is a game-changer! The perfect balance of chocolatey crunch makes it the ultimate base for any dessert. Can't wait to try it with my fave vanilla pie filling!

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