Oreo Pie Crust
This Oreo pie crust recipe turns one bag of cookies into the base for almost any no-bake dessert you can dream up. It takes ten minutes, needs no special baking skills, and gives you that deep chocolate crunch under a creamy filling that everyone reaches for seconds of.
Equipment
- Food processor or a rolling pin and a zip top bag
- 9-inch pie pan glass pan recommended
- Mixing bowl
- Measuring cups and spoons
- Flat bottomed glass or measuring cup for pressing the crust
Ingredients
- 24 whole Oreo cookies about 2 1/4 cups once crushed, filling included
- 5 tablespoons unsalted butter 70g, melted
- salt 1 pinch, optional, to balance sweetness
Instructions
- Add whole Oreo cookies to a food processor and pulse in short bursts until they turn into fine, even crumbs with no large chunks remaining.
- Melt the butter in a microwave safe bowl in 15 second bursts, stirring between each, then let it cool for a minute or two.
- Pour the melted butter over the Oreo crumbs in a mixing bowl and stir with a fork until every bit of the crumb mixture is moist and evenly coated.
- Pour the crumb mixture into a 9 inch pie pan and press firmly into the bottom and up the sides using a flat bottomed glass or measuring cup.
- For a baked crust, bake at 350°F for 8 to 10 minutes and let cool completely. For a no-bake crust, refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
Notes
- Pulse the cookies into fine crumbs rather than leaving large pieces, which weakens the structure of the crust.
- Press firmly and evenly, especially where the bottom meets the sides, since that is where cracks usually start.
- Let a baked crust cool completely before adding any filling to prevent it from becoming soggy.
- Chill a no-bake crust for the full 30 minutes so it firms up properly before adding filling.
- Use room temperature Oreos, since cold cookies can crush unevenly in the food processor.
- Save 1 to 2 tablespoons of crumbs to sprinkle on top of the finished pie for a professional garnish.
- For a deep dish crust, use 28 to 30 cookies and 6 tablespoons of butter for a taller crust.
- This crust can be made ahead and stored unfilled at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 2 months.
- Golden Oreos or mint Oreos work well as substitutes for a different flavor base.
- If you don't have a food processor, seal the cookies in a large zip top bag and crush them with a rolling pin until finely ground.
Nutrition
Serving: 1sliceCalories: 190kcalCarbohydrates: 22gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 15mgSodium: 190mgPotassium: 85mgFiber: 1gSugar: 13gVitamin A: 4IUCalcium: 2mgIron: 10mg
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