This super simple 2 ingredient chocolate Oreo pie crust can be baked until crisp or frozen until set and is a fabulous base for so many delicious pies, cakes and cheesecakes!
Let’s get started…
For an 8″ or 9″ inch pie dish or springform pan, you will need 26 Oreos with the filling and 5 tablespoons of salted butter. Easy peasy, right?
As you see in the photo above, I am using chocolate filled Oreos today, but traditional ones work great as well as any of the many variations that Oreo releases throughout the year.
Pulse the Oreos in a food processor until you have a fine texture throughout. You may need to mix the cookies around a bit between pulses to ensure that you catch all of the large pieces. This mixture will be a little more sticky than a regular graham cracker crust would be at this point, because of the Oreo filling, but just mix it up a bit and make sure everything is finely textured.
This is the texture we are looking for…
Transfer the finely crushed Oreos into a bowl and add 5 tablespoons of melted salted butter. Mix until the butter is evenly distributed and then grab your pie dish or cake pan.
Transfer the mixture into a non-stick or greased 8″ or 9″ pie dish, cake pan or springform pan. You can also use this chocolate Oreo crust as the base for cheesecake bars or press some into cupcake liners to create mini cheesecakes or mousse pies.
Use a flat measuring cup to work the mixture evenly throughout the dish and up the sides as far up as you want them to be. If you want the top of your crust to be perfect and flat, dampen your finger and use it to flatten and smooth out the top boarder of the crust.
This pie crust can be baked for 10 minutes in a 350 degree oven or it can be transferred into the freezer for about 15 minutes before adding the filling.
This crust is crisp, chocolatey and the perfect pairing for pumpkin cheesecake, chocolate cream pie or any bake or no-bake dessert you love!
Chocolate Oreo Pie Crust
Ingredients
- 26 Oreo cookies with filling
- 5 tablespoons of salted butter, melted
Instructions
- Pulse 26 Oreos with filling in a food processor until fine in texture
- Add 5 tablespoons of melted butter and mix until evenly distributed
- Press the mixture into a non-stick or greased 8" or 9" pie dish, cake pan or spring form pan
- If you prefer to bake the cake, bake for 10 minutes in a 350 degrees oven and allow the crust to cool fully before adding the filling. If you prefer to go the no-bake option, transfer the crust into the freezer for 15 minutes before adding the filling
