Oreo Cookie Crust
Oreo Cookie Pie Crust has only two ingredients and is no-bake. Perfect for no-bake desserts like ice-cream pie or banana cream pie.
- 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.
Fill the crust with ice cream, fresh fruit pie filling, and cream pie filling. All are delicious with this crust.
This crust is for a standard 9-inch pie plate that is 1 inch deep. If you have a 10-inch pie plate or deep-dish pie plate 1 and 1/2 to 2 inches deep, use 36 oreo cookies instead of 24.
Serving: 1piece | Calories: 244kcal | Carbohydrates: 29g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 190mg | Potassium: 36mg | Fiber: 1g | Sugar: 16g | Vitamin A: 177IU | Calcium: 13mg | Iron: 1mg