Oreo Pie Crust
An Oreo pie crust made from 2 ingredients that bakes up thick and crunchy. It slices clean and holds up under any no-bake or baked filling.
Servings: 1 9-inch pie crust
Calories: 1894kcal
Ingredients
- 25 regular Oreo cookies with filling
- 5 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F. Generously spray a 9 inch pie plate with nonstick cooking spray.
- Using a food processor makes it faster, but a gallon size ziploc and a rolling pin work just as well. Pulse the cookies 5 or 6 times before crushing on the shred speed for a couple of minutes or until the cookies are fine crumbs. Same goes for the ziploc bag and rolling pin, crush until the cookies are fine crumbs. 25 cookies should give you about 2 cups of cookie crumbs.25 regular Oreo cookies
- Add the cookie crumbs to a medium size mixing bowl. Stir in the melted butter until the crumbs are completely coated and well incorporated.5 tablespoons unsalted butter
- Pour the coated crumbs into the prepared pie plate. Use the bottom of a mixing cup to evenly press the coated crumbs up the sides and on the bottom of the pie plate.
- Bake for 10 minutes and then allow the crust to completely cool before filling.
Notes
Storage: keep a baked, cooled crust covered in the fridge up to 7 days, or wrap well and freeze up to 3 months, thawing in the fridge before filling.
Tips :
- Press the crumbs firm and even, not compacted. Pressing too hard bakes the crust into a hard slab that is difficult to cut.
- Crush the cookies into fine crumbs and stir until every crumb is coated in butter, that is what keeps the crust from falling apart when you slice it.
- Let the crust cool completely before filling so the butter sets.
Nutrition
Calories: 1894kcal | Carbohydrates: 213g | Protein: 16g | Fat: 114g | Saturated Fat: 53g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 43g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 1172mg | Potassium: 719mg | Fiber: 9g | Sugar: 122g | Vitamin A: 1755IU | Calcium: 80mg | Iron: 36mg
