This Oreo cookie crust is the best way to add a rich, chocolate element to any of your favorite pie, cheesecake, or tart recipes! It is so easy to whip up that it is perfect for any beginner baker! There are so many reasons that this easy 2-ingredient Oreo crust is a family favorite recipe!
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Instructions
Add the whole Oreo cookies to a food processor or blender. Pulse until you have fine crumb consistency. Alternatively, place the Oreo cookies into a heavy-duty gallon Ziploc storage bag, seal, wrap with a kitchen towel, and crush with a heavy item like a meat mallet or skillet.
Transfer your crushed Oreos to a mixing bowl and add the melted butter. Stir until well combined.
Pour the Oreo mixture into your prepared pie pan, tart pan, or springform pan and press into an even layer over the bottom and sides of the dish. *I use the bottom of a measuring cup to press the cookie crumbs into place.
To use in a no-bake recipe, transfer the assembled crust to your refrigerator for 30 minutes, or place it in the freezer for 10 minutes.
To par-bake for other desserts, bake at 350°F (175°C) for 8-10 minutes.
Notes
*Nutritional information is calculated for the standard pie crust (using 24 Oreo cookies) only.
Salted or unsalted butter both work in this Oreo cookie pie crust recipe.
There are 38 Oreo cookies in a 14.3-ounce standard package or classic Oreos.
If using a food processor, you can add the melted butter directly to the crumbs and pulse until the butter is distributed and clumps begin to form.
Make sure that your pie pan, tart pan, or springform pan is greased enough to release the crust. I like to use greased clingfilm in my no-bake desserts that I make in springform pans.
To store: If not using immediately, wrap your crust in plastic wrap and store it in the fridge for a few days.
To freeze: You can tightly wrap your crust in plastic wrap and then aluminum foil and freeze it for up to 2 months.