Oreo Pie Crust
This Oreo pie crust is a simple, versatile recipe made with just two ingredients—regular Oreo cookies and melted butter. It’s quick to prepare and creates the perfect base for cheesecakes, cream pies, and other Oreo desserts.
Servings: 9 inch pie crust
Calories: 210kcal
Ingredients
- 25 regular Oreo cookies, with filling
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Generously spray a 9 inch pie plate with nonstick cooking spray.
- Using a food processor makes it faster, but a gallon size ziploc and a rolling pin work just as well. Pulse the cookies 5 or 6 times before crushing on the shred speed for a couple of minutes or until the cookies are fine crumbs. Same goes for the ziploc bag and rolling pin, crush until the cookies are fine crumbs. 25 cookies should give you about 2 cups of cookie crumbs.
- Add the cookie crumbs to a medium size mixing bowl. Stir in the melted butter until the crumbs are completely coated and well incorporated,
- Pour the coated crumbs into the prepared pie plate. Use the bottom of a mixing cup to evenly press the coated crumbs up the sides and on the bottom of the pie plate.
- Bake for 10 minutes and then allow the crust to completely cool before filling.
Notes
- You can freeze the unbaked pie crust for use with ice cream pies, or other frozen desserts.
- Store brand chocolate sandwich cookies can be substituted for the name brand Oreo cookies.
- Salted butter can be used in place of the unsalted butter.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 130mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 195IU | Calcium: 9mg | Iron: 4mg