Make a perfect Oreo cookie crust in under 10 minutes for a no bake dessert with a delicious chocolate cookie crust. This recipe includes tips for both a 9-inch pie and a 9x13-inch torte. Fill the pie with your favorite cream filling or a simple chocolate pudding with whipped topping.
PREP TIME 10 minutesminutes
TOTAL TIME 10 minutesminutes
YIELD 1pie crust
Ingredients
For a 9-inch Round Pie:
24Oreo Cookiesdouble stuff or original, this is about 2 rows of the 19 oz family sized package
5tbspbuttermelted
For a 9x13-inch Baking Dish:
1(19 oz) package Oreo Cookiesdouble stuff or original
10tbspbuttermelted
Instructions
Place all the Oreo cookies into the bowl of a food processor or blender. Pulse until the cookies have been broken up into fine crumbs. Alternatively, you could crush the cookies by hand by placing them in a ziptop baggie and breaking them up with a cooking mallet or rolling pin.
Transfer the cookie crumbs to a mixing bowl. Pour in the melted butter and mix together with the cookie crumbs with a fork or spatula.
Pour the buttered cookie crumbs into your baking dish of choice. Pat crust into place starting in the center and working your way out. It is helpful to use the bottom of a drinking glass or flat-bottomed measuring cup to make the crust smooth and even.
Chill the crust 15 minutes before adding pie filling and for 1 hour before slicing. The Oreo cookie crust can be made ahead up to 2 days in advance of filling, covered with aluminum foil, and stored in the fridge or frozen for 3 months.