👩🍳 Instructions
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1
Prepare the Cookies: Place the entire Oreo cookies (filling included) into a food processor. Pulse until fine, even crumbs form, resembling sand. Ensure there are no large pieces remaining.
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2
Combine with Butter: Pour the melted unsalted butter over the cookie crumbs in the food processor. Add the optional pinch of salt. Pulse again until the mixture is uniformly moistened and resembles wet sand. When squeezed, the mixture should hold together.
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3
Press into Pie Plate: Transfer the crumb mixture into a 9-inch pie plate. Using the bottom of a flat-bottomed glass or your fingers, firmly and evenly press the crumbs into the bottom and up the sides of the pie plate. Take care to make the thickness consistent.
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4
Chill or Bake (Choose One):
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5
For No-Bake: Place the pie plate in the refrigerator for at least 30 minutes, or up to several hours, to allow the butter to firm up and set the crust. Fill as desired.
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6
For Baked: Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes until slightly fragrant and set. Let it cool completely on a wire rack before filling.
💡 Notes
This crust recipe is incredibly versatile! Adjust the butter slightly if using different types of sandwich cookies. For a deeper chocolate flavor, you can add 1/2 teaspoon of espresso powder to the crumbs. Always cool a baked crust completely before adding your filling to prevent sogginess. Store any leftover crust (empty or filled) in the refrigerator.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
2g
Total Fat
15g
Saturated Fat
8g
Carbs
35g
Fiber
1g
Sugar
25g
Sodium
180mg
Cholesterol
30mg
