The Perfect Oreo Cookie Crust Recipe 435 Food

EASY OREO COOKIE CRUST RECIPE

Easy Oreo Cookie Crust Recipe image

Make an Easy Oreo Cookie Crust at home with just two ingredients! This crust is perfect for both pies and cheesecakes and can be used as a baked or no-bake crust!

Provided by Lindsay

Categories Dessert

Time 20m

Number Of Ingredients 4

Ingredients

24 Oreos (2 cups \| 268g Oreo crumbs)
4 tbsp (56g) butter, melted (salted or unsalted is fine)
35 Oreos (3 cups \|403g Oreo crumbs)
5 tbsp (70g) butter, melted (salted or unsalted is fine)

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.

Nutrition Facts : ServingSize - Full crust, Calories 381 calories, Sugar 15.2 g, Sodium 585.7 mg, Fat 29.7 g, SaturatedFat 4.1 g, Carbohydrate 27.7 g, Fiber 0 g, Protein 1.9 g, Cholesterol 0 mg

THE PERFECT OREO COOKIE CRUST RECIPE - (4.3/5)

The Perfect Oreo Cookie Crust Recipe - (4.3/5) image

Provided by á-43062

Number Of Ingredients 2

Ingredients

25 Oreo Cookies (your favorite flavor)
5 tablespoons unsalted butter, melted

Steps:

1. Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. You'll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely. 2. NOTE: You do NOT need to remove the filling from the Oreo. 3. Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate. Chill until ready to fill. 4. For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe. 5. For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling. 6. For a filled baked pie: press the crust into the pie plate and then bake about 8 minutes at 350°F. Fill with filling and bake as directed in the recipe. 7. This crust can also be pressed into a 9x9 inch pan for pie bars or used as a cheesecake crust in a 9-10" springform pan.

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Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. You'll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
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