Oreo cookie crust is perfect for a cheesecake or a no-bake pie. Fill it with ice-cream or your favorite cream pie filling. With only two ingredients it is fast, easy, and delicious. Much tastier than a purchased crust. It is begging to be filled with Mint Chip Ice Cream, or Banana Cream Pie filling.
Oreo Cookies – a favorite. I rarely eat purchased cookies. However, I make an exception when it comes to Oreo’s. When I was in 8th grade, I went on a class trip to Nabisco’s Oreo factory. I saw giant vats of Oreo cookie dough being made into Oreo cookies. MMM. I thought it was the coolest thing ever. At the end of the tour, we each got a bag full of Nabisco cookies and crackers. Two whole packages of Oreo’s were in the bag. The ride on the bus back to school got very loud as everyone’s Oreo Cookie – Sugar High – kicked in.
What Do I Need For Oreo Cookie Crust.
This is a two-ingredient recipe. That’s right, only TWO ingredients – Oreo Cookies and butter. I just looked up the list of different Oreo Cookie flavors. I am surprised that Oreo makes a total of 10 different flavors. WOW, who knew. Oreo has a flavor that will compliment any cookie crust dessert. I think the coconut Oreo sounds perfect for a coconut cream pie. Tiramisu Oreos are amazing as a crust for a cheesecake. The crust I’m making today is for my Mint Chip Ice Cream Pie. A Perfect choice is the mint Oreos: so many flavors, so many desserts, so many calories. Oh, to be young again and have a high metabolism.
How To Make the Oreo Crust:
This crust is so easy. Crush up about 24 Oreos in a food processor for a traditional size pie plate. I love pie plates and have about 15 different ones. Most of them are the larger deep dish or 10 inch size. If you are using a 10 inch size or deep dish pie plate you will need another 10 to 12 Oreos.
No food processor, no problem. Put the oreo’s in a heavy duty bag and smash them with a rolling pin or mallet. Don’t remove the centers from the cookies. The centers are the yummy part and help to glue the crumbs together.
Add the butter and mix together. Press the crumbs into a pie plate and flatten with your fingers or a glass. Freeze for 10 minutes before filling. If you want a crunchy crust bake at 350-degrees F. for 8 minutes.
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- 9-inch pie plate½
- 2 cups oreos (about 24 Oreos)
- ¼ cup butter (56g)
- In a food processor, process the cookies until fine crumbs. If you don't have a food processor. Put the cookies in a heavy-duty ziplock bag and pulverize with a rolling pin or mallet. Put crumbs into a mixing bowl.
- Melt the butter in the microwave.
- add the melted butter to the cookie crumbs and stir to mix.
- Pour the crumbs into the pie plate and use you fingers or a glass to press the crumbs and form a pie crust.
- Freeze pie crust 10 minutes before filling
- If your recipe calls for a baked cookie crust, bake according to the recipes instructions. For a cheesecake, this crust does not need to be prebaked unless the recipe you are using recommends a baked crust.
- For a crunchier crust bake for 8 minutes at 350-degrees F.
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Made this with the coconut oreo’s. YUMMY
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