Oreo Pie Crust

Prep: 10

Cook: 10

Total Time: 20

Yield: 12 servings

Course: Dessert

Cuisine: American

Calories: 153kcal

Author: Jessica Gavin

Indulge in a deliciously irresistible Oreo pie crust with a classic blend of chocolatey Oreo cookies and buttery goodness, this homemade crust adds a perfect touch of sweetness to any pie filling.

Ingredients

▢ 24 (272 g) oreo cookies
▢ 5 tablespoons (75 g) unsalted butter, melted

Instructions

Heat the Oven - Set the oven rack to the middle position. Heat to 350ºF (177ºC).
Crush the Cookies - Add the Oreos (with filling) to a food processor. Pulse until a fine crumb forms, about 15 to 20 pulses. Alternatively, add the cookies to a large resealable plastic bag. Use a rolling pin to crush into a fine crumb.
Add the Butter - Measure out 2 cups of packed cookie crumbs (250 grams) and place them in a large bowl. Add the melted butter and stir to combine. The mixture will feel like wet sand.
Shape the Crust - Add the cookie mixture to a 9-inch pie plate, or desired-sized pan. Press the crumbs evenly into the bottom and sides. Use the bottom of a measuring cup to pack down the bottom. Use the bottom of a spoon to press and smooth the crumbs into the sides and bottom edges of the pan. Flatten the top edge of the crust with your fingertips.
Bake the Crust - For a baked dessert, bake for 8 to 10 minutes. For a no-bake pie filling, bake for 10 to 12 minutes. Transfer to a wire rack to cool completely.

Notes

Unbaked Pie Crust: Use only for ice cream pies. Refrigerate for at least 30 minutes, or until hardened, before filling. However, a baked crust will have a sturdier texture.
Storing: Store baked pie crust covered at room temperature for up to 3 days. Refrigerate unbaked crust for up to 5 days. Freeze for up to 3 months.

Nutrition

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