Oreo Pie Crust Recipe
Making an Oreo pie crust from scratch is easy and only takes two ingredients. Bake it for a crispier crust or freeze it for no-bake fillings.
Equipment
- Food Processor
- 9” pie plate
Ingredients
- 24 Oreos (regular) (275g)
- ¼ cup unsalted butter melted (56g)
Instructions
- Place the Oreos in a food processor (do not remove the filling), and process the cookies until finely ground, about 30 to 45 seconds.
- Drizzle in the butter and pulse until the crumbs are well moistened. (You can also transfer the crumbs to a medium bowl, and stir in the melted butter into the crumbs with a spatula 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 filling it.
Notes
- Don't use Double Stuf Oreos. They have far more filling than regular Oreos and will yield a greasy crust.
- For a gluten-free Oreo crust, replace the regular Oreos with gluten-free Oreos. The taste and texture will differ slightly, but it turns out great.
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