This Oreo cookie crust recipe is a must-have recipe for all bakers. This beautiful Oreo cookie crust is the perfect foundation for all kinds of decadent desserts, including scrumptious chocolate mousse pies. Hint, hint: on Monday I’ll be posting a recipe for the most scrumptious chocolate mousse pie you’ve ever tasted! And of course, it features this yummy Oreo cookie crust. You’re going to want to save this recipe for upcoming holiday baking.
Making an Oreo cookie crust is really easy and takes only two basic ingredients: salted butter and your favorite Oreo cookies. What could be simpler? Although I used salted butter, you can use unsalted butter and add a pinch of salt. This recipe produces one beautiful Oreo cookie crust that fits a 9-inch or 10-inch round pie dish.
Making an Oreo cookie crust takes only 10 minutes from start to finish. Today I made the crust using original Oreos, but you can also use Golden Oreos, Mint Oreos, Lemon Oreos or any another type of sandwich cookie of your choosing. A crust made with any of these cookie options will taste delicious!
It’s a snap to make this Oreo cookie crust recipe in a food processor as the Oreo cookies are crushed in under a minute. Add the Oreos and melted butter to the food processor. There’s no need to scrape out the cookie filling. Use the entire Oreo cookie. Continue to pulse until the cookies are processed to the right consistency – that of coarse meal or crumbs. I’ve included images so you can see the consistency first hand.
If you don’t have a food processor, simply put the Oreo cookies inside a Ziplock bag and gently pound them with a kitchen tool (like a rolling pin) until they are reduced to fine crumbs. Protect your countertop by putting a thick kitchen towel underneath the Ziplock bag to cushion the blows.
Using a spatula, transfer the cookie crumb mixture to your pie dish. Spread it evenly on the bottom and up the sides of the dish. Press down with the spatula very firmly to compact the crumbs all over and form your special Oreo cookie crust. If you’re preparing a no-bake pie recipe, simply refrigerate the Oreo cookie crust for about 30-40 minutes before adding the filling. As the crust gets cooler, the butter within the crumb mixture will harden up a bit which will help prevent the crust from crumbling. Because no one ones a crust to fall apart and ruin a beautiful dessert filling.
But if you prefer a slightly crispier crust like the one pictured above, bake it at 350 degrees for 10 minutes. Remove it from the oven and allow it to cool down completely before adding any filling to the crust.
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My Breville Sous Chef Food Processor is one of my favorite kitchen tools. I bought mine at Williams Sonoma, but you can buy yours online from Amazon. It comes with 5 multi-function discs and 3 blades. I store it on my countertop right next to my Vitamix blender so it’s ready to use at a moment’s notice. Only my most-used kitchen tools get to take up precious counter space!
Oreo Cookie Crust
Yield 1 Pie Crust
- 28 whole Oreo cookies
- 6 + 1/2 tablespoons salted butter, melted
- Add the Oreo cookies and melted butter to the bowl of a food processor. Pulse until the cookies are reduced to fine crumbs.
- With a spatula, transfer the cookie crumb mixture to a 9- or 10-inch pie dish. Spread the mixture evenly on the bottom and sides of the pie dish. Press down firmly with your spatula to compact the Oreo cookie crust.
- For no-bake recipes, refrigerate the Oreo cookie crust for 30-40 minutes before adding the filling. For a slightly firmer, crispier crust - bake it for 10 minutes at 350 degrees. Remove the pie dish from the oven and allow the Oreo cookie crust to cool completely before adding the filling. Enjoy!
Courses Dessert, Party, Potluck
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How to Make an Oreo Cookie Crust > Your Thoughts
Have you ever made an Oreo cookie crust from scratch? What are your favorite fillings? I’d love to hear from you in the comments below!