This gluten-free Oreo pie crust is made with just 2 ingredients and is so delicious. Gluten-free chocolate sandwich cookies and melted butter combine to create a crust that is so chocolatey and delicious.
The cream filling from the Oreos gives this crust extra flavor, too. It’s firm yet crumbly in texture, offering a balanced sweetness that doesn’t overshadow your chosen filling.
Whether you’re making a gluten-free Oreo cheesecake, an ice cream pie, an Oreo pudding pie, or are just looking for a way to change it up from a classic gluten-free graham cracker crust, this recipe is a great pie crust to have in your repertoire. Everybody loves it!
You’ll love this recipe because:
Table of Contents
- Gluten-free oreos – Use regular gluten-free Oreos, NOT double stuffed Oreos as they have too much filling for the pie crust. If gluten-free Oreos aren’t available, you can substitute with any other gluten-free chocolate sandwich cookie available at your grocery store.
- Unsalted butter – Use unsalted butter for this recipe, but if you only have salted butter on hand, it can be used in a pinch. If you’re dairy-free, consider swapping with a dairy-free butter alternative, but note that this may slightly change the flavor and texture.
This gluten-free Oreo pie crust is very simple to make with just two ingredients. The below photos with matching steps are not the complete recipe, but are meant to help you see the recipe made at various stages so you can make this cookie crust perfectly every time. Pay special attention to the fine crumb of the cookies in the food processor and the thickness of the cookie crust in the tart pan.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Yes, you can substitute regular Oreos if you don’t need the crust to be gluten-free.
Use the filling of the Oreos in the crust. It will help the cookies stick together. I recommend not using double stuffed Oreos because it contains too much filling.
It’s best to add the filling within 24 hours of making the crust, but the crust can be stored in the refrigerator for up to 3 days. Ensure it’s covered to prevent it from absorbing other flavors or softening.
Absolutely! Wrap the crust tightly in plastic wrap and store it in the freezer. It should last for up to three months. Just be sure to thaw it in the refrigerator for several hours before adding your filling.
If you don’t have a food processor, you can place the cookies in a zip-top bag and use a rolling pin or mallet to crush them. This method might take a bit longer, and the crumbs might not be as fine, but it will still work.
- Storage: Once the crust is prepared, if not being used immediately, wrap it tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days before adding your filling. If you’ve already added a filling, the storage duration will depend on the type of filling used.
- Freezer Option: Wrap the prepared crust (without any filling) tightly in plastic wrap and then in aluminum foil. Label with the date, and store it in the freezer for up to 3 months.
- Reheat: If you’ve frozen a pre-baked crust, there’s typically no need to thaw it before adding your filling and baking. Just add a couple of minutes to the baking time. If your filling does not require baking or you’ve frozen a pre-baked crust, you can let it thaw at room temperature or in the refrigerator.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Oreo Pie Crust
- 24 gluten-free Oreos (9 oz, 250g)
- 4 tbsp butter (melted (56g))
- Place the gluten-free Oreo cookies in a food processor or blender. You do not need to remove the cream filling from the Oreos. Pulse until the cookies turn into fine crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
- In a mixing bowl, combine the Oreo crumbs with the melted butter.
- Stir until the mixture looks like wet sand and all the crumbs are moistened.
- Transfer the mixture to a 9-inch pie dish, 9-inch tart pan, 8-inch baking pan, or 9-inch springform pan. Using your hands or the back of a measuring cup, press the crumbs firmly and evenly across the bottom and up the sides of the dish.
- For a no-bake pie: Chill the crust in the refrigerator for at least 1 hour before adding your filling. This will help the crust to set and hold its shape.
- For a baked crust: Preheat your oven to 350°F (175°C). Bake the crust for about 10 minutes, or until it’s slightly darkened and fragrant. Let it cool before adding your filling.
- If you have celiac disease or are on a gluten-free diet, be sure that your Oreos are gluten-free. The gluten-free Oreos are in the white package and labeled gluten-free. There are also other brands of Oreo-like sandwich cookies that you can use in this recipe. Goodie Girl, Glutino, Kinnikinnick, Mi-del, and even Trader Joe’s all have gluten-free chocolate sandwich cookies that will work in this recipe.
- Of course, if you are not gluten-free, you can use regular Oreos.
- I do not recommend using the double stuffed Oreos for this recipe as it has too much filling for the crust.
- If you are making the crust for a cheesecake in a springform pan, you will want to double the recipe so that the crust can go all the way up the sides. If you have any leftover crust, you can sprinkle it on top of the cheesecake.