Easy Oreo Crust

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Step into this easy Oreo crust for all of your pie needs! Only three ingredients and eight minutes of bake time, this buttery + chocolatey crust is an absolute must.

An Oreo crust is one of the best bases for pies. It’s a deep, dark base that creates a perfect chocolate haven for whatever filling your heart desires. This easy Oreo crust is made of three simple ingredients: Oreo crumbs, granulated sugar, and melted salted butter. It comes together in no time flat, and bakes for a mere eight minutes.

What you’ll need to make this easy Oreo crust:

Oreo crumbs

Granulated sugar

Salted butter

How to Make the Crust

To begin, scrape the filling out of 28 Oreos cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the professor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs.

Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).

Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so).

Press the crust into a nonstick pan, or divide the crust into four small tart pans.

Bake at 350° for 8-10 minutes. Remove the crust and and allow it to cool completely before filling.

Optional Add-ins

I like to add some flavor to the crust on occasion, so here are a few optional add-ins to inject a little something extra into your crust:

½-1 teaspoon pure vanilla extract (for any vanilla lovers out there)

½- 1 teaspoon pure peppermint extract (and fill it with a dark chocolate peppermint pudding!)

½ cup chopped hazelnuts (I did this for my Nutella Cheesecake Tart and it was divine)

½ cup chopped peanuts (for an amazing chocolate peanut butter crust)

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Oreo cookies are naturally vegan, but if you want to be gluten free as well, sub in these Gluten Free Oreos at a 1:1 ratio.

I hope you bookmark this Easy Oreo Crust for all of your future chocolate crust needs! It’s truly my favorite and it is used constantly in my house. A couple of my favorite recipes that use this crust (or a variation of it) are my Peanut Butter Chocolate Pie, and my Quadruple Chocolate Mini Cheesecakes.

Happy Baking!

XO,

Heather