A homemade Oreo cookie crust is simple to make, but irresistible. Fill with your favorite pie filling and prepare to impress!
Upping your dessert game starts with learning the basics, and what better start than an Oreo cookie crust? This delightful base can be a game changer for many desserts. Its chocolatey, crunchy 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 getting the balance of flavor and crunch right, ensuring your dessert stands out.
Absolutely! While a food processor makes the job faster, 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’ll just want to double the recipe.
Absolutely! Gluten Free Oreos are absolutely delicious and work well as a gluten free substitute.
- Oreos: If you don’t have Oreo cookies on hand, any chocolate sandwich cookie should work. Just watch the sweetness level.
- Melted butter: Refined coconut oil or a plant-based butter substitute can be good dairy-free options.
Tips from the chef
- Make sure your cookies are crushed. This ensures a firm texture and makes pressing easier.
- When you press the mixture into the pan, Using the back of a spoon or flat cup helps achieve an even layer.
- If using a 9×13 pan, Doubling the recipe is recommended for best results.
For longer storage, consider freezing your crust. Place the crust, still on its plate, in the freezer until it solidifies. Once frozen, wrap in plastic wrap and foil and it should be good for up to three months. To use a frozen crust, you do not need to thaw. just add the filling and bake as usual.
Storing 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 ready-made leftover pie, cover pie with plastic wrap and refrigerate for up to 5 days.