Oreo Chocolate Pie Crust - Master Cookbook Recipe # 437

Name: Oreo Chocolate Pie Crust - Master Cookbook Recipe # 437
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 (one) 9-inch pie crust
Cuisine: Southern
Ingredients: 20 Oreo cookies; 4 Tbsp salted butter, melted; 24 Oreo cookies; 5 Tbsp salted butter, melted

The perfect foundation for any creamy or chocolatey dessert! This Oreo crust is quick, versatile, and much more flavorful than store-bought versions. Whether you need it for a no-bake pie or a baked cheesecake, this recipe has you covered.

This is recipe #437 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 10 minTotal time: 20 min

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Ingredients

For a Standard Pie Plate:
20 Oreo cookies
4 Tbsp salted butter, melted
For a Cheesecake Pan:
24 Oreo cookies
5 Tbsp salted butter, melted

Instructions

Crush Cookies: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and using a rolling pin.
Combine: Add the melted butter to the cookie crumbs and mix until the crumbs are well-coated and hold together when pressed.
Press into Pan: Pour the mixture into your pie plate or cheesecake pan. Firmly pack the crumbs into the bottom and up the sides to create an even layer.
Set the Crust:
No-Bake Method: Refrigerate the crust for at least 30 minutes before adding your filling.
Oven Method: Bake at 350°F for 8 to 10 minutes.
Microwave Method: If using a microwave-safe pie plate, cook on High for 1 minute.
Cool: If you baked or microwaved the crust, ensure it is completely cool before adding your pie filling.

Notes

Tammy's Tips

When pressing the crumbs into the pan, use the bottom of a flat measuring cup to get a nice, even surface and tight corners. If you're making a cheesecake, bringing the crust slightly up the sides of the springform pan adds a beautiful professional look to your final dessert!