There’s no doubt about it: Oreo is THE undisputed cookie of childhood. I, for one, remember loving ’em since the catchy “Who’s that kid with the Oreo cookie?” jingle was on TV. Whether you wanted a quick after-school snack, classic dirt cake or a fanciful ice cream pie, good old O-R-E-O was always there for you.
Turns out, making an Oreo pie crust is child’s play, too! It’s so easy to make you’ll wonder why you didn’t start making amazing Oreo desserts sooner. Here’s what you need to get started.
How to Make an Oreo Pie Crust
The gorgeous Nutella pie recipe above comes from Anna Smith in North Salt Lake, Utah. The crust uses a common 4:1 ratio of Oreo cookies to tablespoons of melted butter.
- 16 Oreo cookies
- 4 Tbsp. melted butter
Step 1: Crush those cookies
Our favorite (and fastest) way to make Oreo cookie crumbs? It’s in the food processor. Just plop the cookies in and pulse until coarse cookie crumbs form. And no…you don’t have to worry about removing those creamy middles. They’re the best part, afterall!
If you don’t have a food processor, place cookies in a large resealable plastic bag and work ’em over with a rolling pin until crumbs form. No rolling pin? Try a can! We told you this was easy.
Step 2: Mix in butter
Place cookie crumbs in a bowl and work in butter. Learn our spatter-free technique for melting butter in the microwave.
Step 3: Press in a pan
Use your fingers, a baking tamper, or a 1/4-cup measure to firmly pat your Oreo pie crust into place. There’s no need to bake an Oreo crust. But, you will need to chill it about 30 minutes or freeze for 15. This firms the crust so it stays in place when you add your delicious filling.
Want to make a bigger dessert, like amazing banana split in a 13×9? It’s easy to adjust the basic Oreo pie crust recipe to please a crowd. Just increase the recipe by 50%—using 24 cookies. Learn more about adapting recipes for different pan sizes here.