Oreo Pie Crust
This decadent 3-ingredient Oreo pie crust is the ideal way to incorporate everyone's favorite chocolate sandwich cookies into your desserts! Whether you're creating a luscious chocolate cream pie with a no-bake crust or preparing a velvety cheesecake with a baked crust, this easy and versatile crust is the ultimate chocolate lover's fantasy!
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 76 g Unsalted butter (melted - warm but not hot)
- 250 g Oreo cookies (crumbs)
- Pinch of salt
Instructions
- 1
Melt the butter in the microwave on low heat and then let it cool down slightly while you make the Oreo cookie crumbs.
- 2
Make the Oreo crumbs by either pulsing the cookies in a food processor or by putting them in a zip bag and beating them with a rolling pin. Just make sure that the crumbs are fine and that there are no visible big chunks left.
- 3
Mix the crumbs with the warm butter and a pinch of salt until the mixture comes together and the crumbs are evenly coated in butter. If the mixture is too runny, place it into the fridge for a few minutes.
- 4
Spread the cookie mixture in your pin tin and then press it evenly into the pan starting at the sides and finishing with the bottom. You can use your fingers for this step, but I also find that a flat bottom glass of the back of a spoon helps to firmly pack it into the pan.
- 5
For a baked pie or cheesecake dessert, pre-bake this crust as per your recipe instructions eg. for 10 minutes at 347°F / 175°C.
- 6
For a no bake pie or cheesecake, I almost never pre-bake the crust. Instead I freeze it for 15 minutes before pouring in the filling.
- 7
Store the pie crust in the fridge for 2-3 days or in the freezer for up to 3 months (in the pie tin).