Oreo Cookie Crust
This post may contain affiliate links. Read my full disclosure policy. Whip up this super-simple, two-ingredient Oreo pie crust, and in just 15 minutes, you’ll have a deliciously crisp, chocolatey base ready for all your favorite chilled pies! If you’re looking for a versatile, easy-to-make pie crust that’s perfect for chilled pies, this Oreo pie crust is the one. Made with just two simple ingredients—Oreo cookies and melted butter—it’s a breeze to whip up and pairs wonderfully with cool and creamy pies like Peanut Butter Pie or Chocolate Cream Pie. Plus, it bakes in just 5 minutes, giving you a deliciously crisp and chocolatey base that complements so many fillings. Whether you’re whipping up pies for a holiday or just indulging in a sweet treat at home, this Oreo pie crust is a must-have addition to your recipe collection! Table of Contents What You’ll Need To Make Oreo Cookie CrustStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Oreo Cookie Crust Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Oreo Cookie Crust Step-by-Step Instructions Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, combine the Oreos and melted butter. Process until the mixture is finely chopped and evenly moistened. Transfer the crumbs to a deep-dish 9-inch pie pan. Using your fingers, form the crust, starting by lining the sides to create a crust about 1/4-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust’s side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling. You May Also Like RecipeComments (6)Add Comment Recipe Comments (6) Add Comment Ingredients 24 Oreo cookies 5 tablespoons unsalted butter, melted 24 Oreo cookies 5 tablespoons unsalted butter, melted Instructions Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling. Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling. Nutrition Information Powered by Per serving (10 servings) Calories: 185 Fat: 11 g Saturated fat: 5 g Carbohydrates: 20 g Sugar: 12 g Fiber: 1 g Protein: 2 g Sodium: 113 mg Cholesterol: 15 mg Per serving (10 servings) Calories: 185 Fat: 11 g Saturated fat: 5 g Carbohydrates: 20 g Sugar: 12 g Fiber: 1 g Protein: 2 g Sodium: 113 mg Cholesterol: 15 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertAmerican Cakes, Pies & Tarts Dessert American