Description
This easy Oreo crust recipe creates a delicious, crunchy base for pies, cheesecake, and bars using finely crushed Oreo cookies and melted butter. It’s versatile for no-bake or baked pies and can be pressed into various pan sizes for your favorite desserts.
Ingredients
Oreo Crust
- 25 Oreo Cookies (286g, any flavor, with filling)
- 5 tablespoons unsalted Challenge Butter (70g, melted)
Instructions
- Crush the cookies: Finely crush the Oreo cookies using a food processor for best results. Alternatively, place the cookies in a sealed plastic bag with a one-inch air escape and roll with a rolling pin until finely crushed to ensure the crust holds together.
- Note on filling: Do not remove the cream filling from the Oreos; the crust works best with the filling included.
- Combine cookies and butter: Stir the crushed cookie crumbs and melted butter together thoroughly with a fork until well combined.
- Press into pan: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate, or a 9×9 inch pan for bars, or a 9-10 inch springform pan for cheesecakes.
- No-bake pies: Chill the crust for about 30 minutes before filling and then follow your filling recipe directions for chilling.
- Crispier no-bake crust: Bake the crust at 350°F (175°C) for 8 minutes, then let it cool completely before adding filling.
- Baked pies: Fill the crust and bake as directed by your specific pie recipe.
Notes
- You do not need to remove the cream filling from the Oreo cookies.
- This crust can be used for pies, bars, and cheesecakes with different pan sizes.
- Press crumbs tightly for best crust structure.
- Choose to bake the crust for extra crunch or chill it for a soft crust depending on your recipe needs.
