Ingredients
- regularOreo cookies
- Tablespoon s(71 g) unsalted butter, melted
Instructions
- Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You can also place them in a zip top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl.
- Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks.
- Pour the mixture into an ungreased 8 inch, 9 inch, or 10 inch pie dish, cake pan, springform pan, or square pan.
- With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust.
- If the mixture seems really wet and is not forming a nice crust, grind up 2 more Oreos and mix those crumbs in.
- Tip: You can use a small flat bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard.
- If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust this helps prevent the crust from falling apart when you cut slices.
- For a baked dessert, pre bake this crust per your filling recipe directions. I usually pre bake for 8 10 minutes at 350°F (177°C). For a no bake filling such as cookies & cream pie , bake for 10 12 minutes at 350°F (177°C). Cool the crust completely before using, unless your no bake filling recipe instructs otherwise.
