Oreo Pie Crust
A simple and easy Oreo 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 desserts. Using just 2 ingredients, this classic Oreo crust comes together in no time at all!
Servings: 1 pie crust
Calories: 2483kcal
Equipment
- 9” Springform Pan
Ingredients
- 4 oz unsalted butter melted, 113 g
- 30 Oreo cookies 340 g
Instructions
- Break Oreo cookies into small pieces and ground in a food processor or blender 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.
- Turn the mixture out 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 10 - 15 minutes.
Notes
- If you don’t have a food processor or blender, put the Oreos into a ziploc bag and break them up with a rolling pin. Make sure to pound them into fine crumbs, larger pieces will not hold together.
- Don’t scrape out the Oreo cream fillings, it acts as a binder for the pie crust along with the butter.
- It helps to use something with a flat bottom like a measuring cup to press the Oreo crust into an even layer. Make sure to press firmly.
- This recipe will be enough to fill a 9” deep dish pie plate, an 8” or 9” springform pan for cheesecake. I’ve also used it in an 8” square baking pan and an 8” tart pan to make a thicker crust.
Nutrition
Serving: 473g | Calories: 2483kcal