Perfect Oreo Cookie Crust Recipe
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Ingredients: |
Ingredients: 25 Oreo Cookies (your favorite flavor)
5 tablespoons unsalted butter melted
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Directions: |
Directions:Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you’re using a rolling pin, seal the bag but leave a small opening for air to escape. You’ll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
NOTE: You do NOT need to remove the filling from the Oreo.
Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill until ready to fill.
For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.
For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling.
For a filled baked pie: press the crust into the pie plate and then bake about 8 minutes at 350°F. Fill with filling and bake as directed in the recipe.
This crust can also be pressed into a 9×9” pan for pie bars or used as a cheesecake crust in a 9-10″ springform pan. |
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