A homemade Oreo cookie crust is simple to make, yet irresistible. Fill with your favorite pie filling and get ready to impress!
Taking your dessert game up a notch starts with mastering foundational elements, and what could be a better start than an Oreo cookie crust? This delightful base can be the game-changer for many desserts. Its chocolatey, crispy texture combined with a hint of creaminess makes it a favorite for all ages. Whether you’re looking to make a classic cheesecake or exploring a new dessert invention, this crust is a must-try. It’s all about the right balance of flavor and crisp, ensuring your dessert stands out.
Frequently Asked Questions
Absolutely! While a food processor makes the job quicker, you can also use a rolling pin to crush the cookies inside a sealed plastic bag.
Not at all. This crust works great for both cold and baked desserts.
Yes! You will just want to double the recipe.
Absolutely! Gluten-free Oreos are absolutely delicious and work well as a gluten-free replacement.
Substitutions
- Oreos: If you don’t have Oreo cookies on hand, any chocolate sandwich cookie should work. Just be mindful of the sweetness level.
- Melted Butter: Refined coconut oil or a plant-based butter substitute can be good dairy-free options.
Tips From the Chef
- Ensure your cookies are finely crushed. This ensures a consistent texture and makes the pressing easier.
- When pressing the mixture into the pan, using the back of a spoon or a flat cup helps achieve an even layer.
- If you’re using a 9×13 pan, doubling the recipe is recommended for the best results.
Freezing Instructions
For longer storage, consider freezing your crust. Place the crust, still in its pie plate, into the freezer until solid. Once frozen, wrap in plastic wrap and aluminum foil, and it should be good for up to three months. To use a frozen crust, no need to thaw; just add your filling and bake as usual.
Storage Instructions
Storing your Oreo cookie crust is a breeze. If you’ve made it in advance, you can refrigerate the unbaked crust, covered, for up to 3 days.
For prepared pie leftovers, cover the pie with plastic wrap and keep refrigerated for up to 5 days.
Help, I am a novice. Is 24 cooked the Oreo sandwich or does it count as a top and bottom.
Do I need to scrape out the filling.
It’s 24 whole cookies. No need to scrape out the filling or separate them.
Could this made ahead of the pie filling? If so, would you recommend storing in the fridge? Okay to bake the crust again once I fill it?
Yes, you can make it ahead of time. It can be stored at room temperature. Baking it again after filling is a little unusual as most pies you’d make with this crust are no-bake pies. How it would turn out baking it again would depend on what pie you were making with it.
Question, do you remove the filling before blending the cookies? Sorry, not trying to ask a dumb question. I kind of feel that you need to, but the other part of me hopes not because it sounds like a pain. Very thankful for a recipe to try. I used the Oreo pie crusts all of the time; I am so sad that they discontinued them.
No question is dumb! With this recipe, we leave that delicious filling in and just process the entire cookie!