Yes! An Oreo cookie pie crust that works well with most cream and cheesecake pies. It can be baked or used as is without being baked. The possibilities are endless. You can also use gluten-free Oreos to create your own gluten-free chocolate Oreo cookie pie crust!
This isn’t a complicated recipe but there are several options to consider. Will you be baking the crust? Are you making a regular crust or gluten-free? How much “work” are you willing to put into crushing the cookie? Do you want to crush just the cookies or will you be including the cookie creme as well? Finally, you must decide how firmly you want to pack the crust. Many cracker pie crusts are crumbly but that’s what some people expect. I’ll cover each point below so you’re ready to get started.
How To Crush The Oreo Cookies
Most cookie and graham cracker pie crust recipes suggest pulverizing the ingredients in a food processor. It works okay but it seems to be a time-saving technique that most of old school bakers aren’t a fan of. You can crush the cookies any way that works. I place the cookies in a large resealable bag and crush them with a rolling pin. If you decide to use the rolling pin, be sure to leave a corner of the bag open. Otherwise the air in the bag will form a huge protective bubble and prevent the rolling pin from doing its job.
Baking The Crust
I prefer to bake the crust but some recipes claim it isn’t necessary. I want the crust to be as firm as possible, which is tricky since it’s made of crumbs. I find that baking the crust helps it stay together when serving slice of the pie. Baking also makes the crust crunchier and gives it an almost toasted texture.
If you decide to bake the crust, it won’t take long. I recommend baking in a preheated oven at 350℉ for no more than 10 minutes. If you’d like the crust to be as firm as possible, be sure to press the bottom and sides firmly after it comes out of the oven.
Removing The Creme From The Cookies
Do you need to remove the creme from the Oreos? Not really. Some recipes say you can just crush up the whole cookies with the creme filling still inside. I tried several crusts leaving the creme in the cookies but the crust just didn’t hold together. I suspect the butter and creme aren’t best friends and prevent the crust from actually hardening. If you want the sweetness and don’t mind scraping the cookie crumbs out of the pie plate, then by all means leave the creme in the cookies.
Pressing The Crust
After emptying the crushed crumb mixture into the pie plate, you’ll need to press it. Many recipes for cookie or graham cracker crusts recommend using a spoon or measuring cup to press the crust. I don’t like messy crusts, even if it makes from crushed cookies. I want the crust to be as firm as possible. I use a hardwood pastry roller, which even most stores carry in the housewares section. After taking the crust out of the oven, I press it again.
How Many Oreos To Use
Use only regular Oreos. Don’t use any of the newer flavored cookies, Double Stuf, Mega Stuf, or Thins. Just regular size Oreos. If you’re going to crush just the cookies and eat the creme then by all means buy the Double or Mega Stuf. For the crust you want just the cookies.
If you’re going to crush the cookies with the creme still inside then you’ll only need 24-30 cookies. That would be the smallest package, which is currently 13.29 ounces. Manufacturers are constantly making the packages smaller and smaller but this is 13.29 ounces is currently the smallest size.
If you’re going to remove the creme and crush just the cookie, you’ll need closer to 36 cookies total. There really is no exact number of cookies you should use. I checked a total of 32 Oreo cookie pie crust recipes and they all recommend using exactly 24 cookies. Every single one also mentioned leaving the creme in the cookies but you’re welcome to make your crust, your way, with or without the creme.
Making Gluten-Free Oreo Cookie Pie Crust
This is a no-brainer. To make a gluten-free Oreo cookie pie crust, use gluten-free Oreos. You don’t need to modify anything in the recipe. Just substitute regular Oreos for gluten-free. They’re available in most grocery stores. This recipe calls for only 3 ingredients. The butter and vanilla extract will be the same regardless of the type of cookie you’re using.
What You’ll Need
Ingredients
- Oreo sandwich cookies (regular or gluten-free)
- Butter
- Vanilla Extract
Utensils & Equipment
- Medium bowl
- Wire cooing rack (if baking the crust)
- 9-inch deep dish pie plate
- Spoon or spatula
- Rolling pin (optional)
- Pastry roller or other round object to press the crust
- Set of measuring spoons
Oreo Cookie Pie Crust Recipe
Utensils & Equipment
- 1 medium mixing bowl
- 1 wire cooling rack
- 1 Rolling Pin (or food processor)
- 1 set of measuring spoons
- 1 spoon or spatula
- 1 pastry roller (optional)
Ingredients List
- 13.29 ounce package of Oreo cookies
- 4 Tbsp butter melted
- 1/2 tsp vanilla extract
Instructions
Crush The Cookies
- Use 24 cookies if leaving the creme in or 32 cookies without creme.
- Remove the creme from the cookies if you'd rather eat it than use it in the crust.
- Crush the cookies as mentioned above. You can either use a food processor or place them in a reuealable bag and crush them with a rolling pin.
- Be sure to further crush any crumbs that are larger than the others.
- Pour into a medium bowl.
Mix The Crust
- IMPORTANT: If you're using the cookies without the creme, add 5 Tbsp of butter instead of 4.
- Melt the butter in microwave or small saucepan then stir in the vanilla extract.
- Make a well in the center of the crumbs and pour in the butter/vanilla extract.
- Mix until thoroughly blended. There should be no wet spots, which are a sign that the butter isn't fully incorporated into the crumbs.
Press
- Pour the mixture into the pie plate and start pressing. Be sure to work the crumbs up the sides of the pie plate.
- Pressing the crust is mentioned above. I use a pastry roller but you can also use a measuring cup, measuring spoon, or small glass. Whichever works best for you.
Bake (Optional)
- Bake in preheated oven at 350℉ for no more than 10 minutes.
- Press the crust again immediately after removing from the oven before the butter starts to cool.
Cool Down
- Place on wire cooling rack and allow to cool at room temperature for at least an hour.