Oreo Cookie Crust
Whip up this super-simple, two-ingredient Oreo pie crust, and in just 15 minutes, you’ll have a deliciously crisp, chocolatey base ready for all your favorite chilled pies!
Ingredients
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter.
- Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
Nutrition Information
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- Per serving (10 servings)
- Calories: 185
- Fat: 11 g
- Saturated fat: 5 g
- Carbohydrates: 20 g
- Sugar: 12 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 113 mg
- Cholesterol: 15 mg