Oreo Pie Crust
Hands-down the best Oreo pie crust recipe! You only need 2 ingredients and a few minutes to make it. Can be made ahead, and freezes well.
Servings 1 (9-inch) pie
Calories 1743kcal
Equipment
- Food Processor
- 9” pie plate
Ingredients
- 24 Oreos (regular)
- ¼ cup unsalted butter melted
Instructions
- Place the Oreos In a food processor, and process the cookies until finely ground, about 30 to 45 seconds. Transfer the crumbs to a medium bowl, and stir in the melted butter until well combined.
- Press the mixture into the bottom and sides of a 9-inch pie pan, or if you are following a specific recipe, use the pan called for in that recipe.
- For a frozen crust: Freeze for 30 minutes, or according to the recipe instructions.
- For a baked crust: Preheat the oven to 350°F. Bake for 10 minutes, then cool completely before using.
Notes
- Use Oreo cookie crumbs. You can substitute 2 cups of Oreo cookie crumbs in place of processing your own. They can be found in prepackaged boxes near the baking section of most grocery stores. If you use cookie crumbs, I recommend adding 2 tablespoons of granulated or brown sugar to the crumbs when adding the butter.
- Don’t use Double Stuf Oreos. They have a lot more filling than regular Oreos and will yield a greasy crust.
- For a gluten-free Oreo cookie crust: Simply replace the regular Oreos with gluten-free Oreos. Be aware that the taste and texture may be a little different.
Nutrition
Calories: 1743kcal | Carbohydrates: 205g | Protein: 15g | Fat: 101g | Saturated Fat: 45g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 39g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 1124mg | Potassium: 688mg | Fiber: 8g | Sugar: 117g | Vitamin A: 1424IU | Calcium: 74mg | Iron: 35mg