This simple Oreo pie crust only takes 2 ingredients and just a few minutes. Works perfect for both baked and no bake pie and cheesecakes. You can also make ahead of time and store in the freezer!
Once you try out a homemade Oreo pie crust, you’ll never go back to store bought! It’s easy and fast. I suggest using normal Oreos (not double or mega stuffed) but you don’t even need to remove the filling from the Oreos. This is really slick with a food processor, but if you don’t have one of those, just throw the Oreos in a zipped plastic bag and crush using a rolling pin or kitchen mallet. Easy as pie! In fact…easier than pie!
This recipe pairs amazing with my Thin Mint Cheesecake and Chocolate Peanut Butter Pie. Happy baking!
Easy Oreo Crust
This simple Oreo pie crust only takes 2 ingredients and just a few minutes. Works perfect for both baked and no bake pie and cheesecakes. You can also make ahead of time and store in the freezer!
Ingredients
- 24 Oreos
- 4 TB melted butter, salted or unsalted is fine
Instructions
- In a food processor (or using a ziplock bag and rolling pin) blend or crush the Oreos into fine crumbs. Add the melted butter and mix until evenly combined.
- Press the crust into a greased springform pan or pie plate and gently smooth out, working the crumbs up the side. A spoon or the back of a measuring cup works great for this.
- Follow the recipe you are using to determine whether or not to bake. If you would like to pre-bake, bake at 350°F for 8-10 minutes. If you are using for a no bake recipe, place the crust in the freezer for about 15 minutes to set before you add the filling.
Notes
You can easily make this crust in advance. Bake, or no bake - wrap well in plastic wrap (and aluminum foil if storing for longer than a week to keep fresh). Easily keeps fresh for a few months!
