No-Bake Oreo Cookie Pie Crust

With just two ingredients, this no-bake Oreo cookie pie crust comes together super fast, and you can bake it or not, so it's really versatile.

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Oreo cookie crusts work best for no-bake, chilled pies - like this amazing, old-fashioned Peanut Butter Pie.

Start with regular, old-fashioned Oreo cookies. Thin or double-stuff Oreos won't work well. And there's no need to add sugar to the mix; the creamy cookie filling will take care of that.

This recipe makes a deep-dish pie crust—about 28 cookies. Easily scale that back to a regular pie crust by using just 20-22 cookies.

How to make an Oreo Cookie Pie Crust

You will need:

• Oreo cookies - the original style
• Butter (salted or unsalted, either works, though I prefer unsalted)

For equipment, a food processor will have the crust ready in a heartbeat, but you can also use a rolling pin to crush the cookies inside a large ziploc-style bag.

1. Melt the butter in a pan or the microwave and set it aside.
   
2. Place the Oreos into the food processor and pulse 4 or 5 times, then leave on continuous run - this will be fast, no more than 20 second or so - until the crumbs are fine, like coarse sand.
3. With the processor running, add the melted butter slowly and process until it's fully incorporated - just ten seconds or so is all it takes.
   
4. Empty the mixture into your pie dish and use your fingers or a silicone spatula to evenly spread it around the bottom and up the sides.
   
5. If you like, you can bake it, but it's not necessary. If you do, just twelve minutes in a 320-degree oven is all it takes.
6. Refrigerate the pie to re-firm up the butter - this will keep the crust held into place.
7. Fill the crust with your favorite filling, and voila! you're done.
   

📖 Recipe

No-Bake Oreo Cookie Pie Crust - Deep Dish

A super-easy deep-dish pie crust that lends itself perfectly for chilled pies

Becky Thames-Simmons

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5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 servings

Calories: 118kcal

Author: Becky Thames-Simmons

Becky Thames-Simmons

Equipment

• silicone spatula
• Pie dish
• food processor not essential, but really handy

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Ingredients

• 28 each Oreo cookies
• ½ cup unsalted butter

Instructions

• Melt ½ cup unsalted butter in a sauce pan or microwave oven and set aside.
• Place 28 each Oreo cookies into the food processor and pulse 4 or 5 times, then leave on continuous run - this will be fast, no more than 20 second or so - until the crumbs are fine, like coarse sand.
• With the processor running, add the melted butter slowly and process until it's fully incorporated - just ten seconds or so is all it takes.
• Empty the mixture into your pie dish and use your fingers or a silicone spatula to evenly spread it around the bottom and up the sides.
• If you like, you can bake it, but it's not necessary. If you do, just twelve minutes in a 320-degree oven is all it takes.
• Refrigerate the pie for about 30 minutes or so to re-firm up the butter - this will keep the crust held into place. Fill the crust with your favorite filling, and voila! you're done.

Nutrition

Serving: 1g | Calories: 118kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 15mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 4mg | Iron: 0.4mg