Oreo Crust

This simple Oreo Crust needs only 2 ingredients plus chilling or baking time depending on your recipe. It's a simple, delicious base for cheesecake, tarts, and pies.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 216kcal

Author Meggan Hill

Ingredients

24 Oreo cookies (not Double Stuf, see note 1)
5 tablespoons butter melted

US Customary - Metric

Instructions

In a food processor or blender, process cookies (including the creamy filling) until coarsely ground, about 15 pulses.
Continue processing until finely ground, about 10 seconds longer (you should have about 2 cups of crumbs). Drizzle in the butter and process until incorporated.
Add the mixture to a 9-inch pie plate (see note 2). Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and up the sides of the pie plate.

For an unbaked crust:

Chill or proceed as directed in your recipe.

For a baked crust:

Adjust an oven rack to the middle position and preheat to 350 degrees. Bake until the crust is fragrant, about 10 to 12 minutes.
Remove from oven and proceed as directed in your recipe, keeping warm or cooling to room temperature.

Notes

Oreo cookies: Stick with regular Oreo cookies for this recipe as Double Stuf are too creamy. Or, substitute another brand of chocolate sandwich cookies.
9-inch pie plate: This recipe is written for a 9-inch round pie plate, but the crust can work in an 8-inch, 9-inch, or 10-inch pan, cake pan, springform pan, or square pan.
Yield: This recipe makes one Oreo crust for a pie, tart, or cheesecake.
Storage: Store the crust, wrapped in plastic wrap, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition