Go Back
–+ servings
Dark oreo pie crust with sea salt and espresso powder pressed into a clear glass pie plate.

Best Homemade Oreo Pie Crust

Rebecca Blumer
Create a rich, crunchy chocolate base for your favorite desserts with this easy Oreo pie crust. A hint of espresso and salt elevates the cocoa for a bakery-quality finish that slices perfectly.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling and Cooling Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 1 pie crust
Calories 185 kcal

Equipment

  • Food processor
  • 9-inch pie plate
  • Measuring cup
  • large bowl
  • Whisk

Ingredients
 

Ingredients

  • 24 Oreo cookies
  • 4 tablespoons unsalted butter, melted

Instructions
 

Crumb prep and the sand texture

  • Place the Oreo cookies into a food processor, keeping the cream filling intact. Pulse the cookies until they reach a fine consistency that resembles damp sand without any large chunks.
  • Transfer the crushed crumbs into a large mixing bowl and stir briefly to ensure an even texture throughout the mixture.

Infuse the butter, then bind

  • Melt the unsalted butter and whisk in 1/2 teaspoon of fine sea salt and 1/4 teaspoon of instant espresso powder until the mixture is glossy and well-combined.
  • Pour the seasoned butter over the cookie crumbs and stir until every crumb is evenly coated and the mixture begins to hold together when squeezed.

Pressing and setting the crust

  • Pour the crumb mixture into a 9-inch ungreased pie plate. Use the flat bottom of a measuring cup to press the crumbs firmly across the bottom and up the sides of the dish.
  • For a no-bake recipe, refrigerate the crust for at least 30 minutes until set. For a sturdier base, bake at 350°F for 8 to 10 minutes and allow it to cool completely before filling.

Notes

Pro Tip: Avoid using Double Stuf or Mega Stuf cookies, as the extra filling adds too much fat and sugar, which can lead to a greasy crust that fails to set properly.
Texture Tip: If your crumb mixture feels too dry and will not hold its shape when pressed, add one or two extra teaspoons of melted butter until it reaches the consistency of wet sand.
Storage: You can prepare the crust up to three days in advance if kept in the refrigerator, or freeze it for up to three months when wrapped tightly in plastic and foil.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 185kcalCarbohydrates: 23gProtein: 1.5gFat: 10gSaturated Fat: 4.5gCholesterol: 15mgSodium: 155mgPotassium: 65mgFiber: 1gSugar: 13gVitamin A: 2IUCalcium: 12mgIron: 2mg
Keyword chocolate crust, no-bake crust, oreo pie crust
Tried this recipe?Let us know how it was!