Oreo Cookie Crumb Crust Food

EASY OREO COOKIE CRUST RECIPE

Steps:

• Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
• 2. Add the Oreo crumbs to a bowl and combined with the melted butter.
• 3. Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
• 4. For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes.

CHOCOLATE COOKIE CRUMB CRUST

Steps:

• Place cookies in large resealable plastic bag; press bag to remove excess air, then seal bag. Use rolling pin to crush cookies to form fine crumbs.
• Add butter; squeeze bag to evenly moisten crumbs.
• Press crumb mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Use immediately or refrigerate until ready to fill.

CHOCOLATE COOKIE CRUMB CRUST

Steps:

• Place rack to middle position and pre heat oven to 350 degrees F.
• Place cookies in large zip-lock plastic bag and crush with rolling pin.
• (Or use food processor) Transfer crumbs to medium bowl, drizzle with butter, and mix with fingers until well combined Pour crumbs into 9-inch Pyrex pie plate.
• Press crumbs evenly onto bottom and up sides of pie plate.
• Refrigerate for 20 minutes to firm crumbs, Bake until crumbs are set, about 10 minutes.
• Cool on wire rack.

OREO COOKIE CRUST

Steps:

• Preheat the oven to 350°F.
• Place the Oreo cookies and cinnamon in a food processor (see page xviii) and pulse them together until they are ground down into fine crumbs. In a medium bowl, mix together the crumbs and melted butter, using a fork to combine. Add and incorporate the milk, 1/2 tablespoon at a time, stopping when the crumbs are moist enough to mold into a pie shell (this may take only 1 1/2 tablespoons of milk to accomplish).
• Spread the Oreo crust mixture evenly across the bottom and sides of a 9-inch pie plate so that it covers the entire dish. There should be no gaps in the crust. Bake for 5 minutes. Cool the pie shell for 30 minutes before adding your desired pie filling.