Oreo Cookie Pie Crust
A simple and easy Oreo Cookie Pie Crust is great for those no-bake pies and tarts for hot summer days. It adds a delicious chocolate note using a childhood favorite to any of your dessert.
Servings: 1 pie crust
- 4 oz unsalted butter (113 g, melted)
- 30 Oreo cookies (340 g)
Break Oreo cookies into small pieces and ground in a food processor until fine crumbs form.
Melt the butter in the microwave for about 30 - 45 seconds, stir with a fork to dissolve any remaining solid butter.
Drizzle melted butter over the Oreo crumbs, and process for an additional 10 - 20 seconds until the mixture is the texture of wet sand.
Dump the mixture into a tart pan or pie dish and press into the bottom and sides of the pan to form a crust.
For a no-bake recipe, wrap well and freeze (or refrigerate) until ready to use.
For a baked recipe or simply for a crunchier crust, blind bake or par-bake the crust at 350°F for 8 - 10 minutes.
- Use a small measuring cup with flat bottom to form the crust for a clean and crisp look.
- This recipe is enough to fill a 9” pie dish. It can also fill a round or rectangular tart pan for a thicker crust.
- Calories estimated assuming 8 servings per pie.
Serving: 57g | Calories: 271kcal