I haven’t posted anything for a while which isn’t like me. You might think I was working up to a masterpiece or some exotic recipe but here I am posting about the Best Oreo Pie Crust. It might be a little humble but an Oreo crumb pie crust is a good thing to know about!
French Silk Pie with the best oreo pie crust
I promise you, this will be the best post on the Best Oreo Pie Crust. And it’s going to work for you whether you’re serving room temperature like in my French Silk Pie pictured below, making a freezer concoction, or baking a masterpiece like cheesecake! And there are adaptations for different sizes, below, too.
About the Best Oreo Pie Crust:
I used to make my cookie-type pie crusts with Chocolate Wafers. They were like Oreos without the middle. Now I can’t always find them in the store and if I do, they are pricey! So I had to resort to an Oreo crust – which turned out to be a good thing!
Here’s the deal. I never used Oreo cookies in my crusts because I don’t like Oreos. To clarify, I do like them in my Peeps Oreo White Chocolate Pretzel Bunny Bait and in my Oreo Truffles. And somehow, I did eat the Oreos for this crust (oops) and had to buy them again. I don’t even know how that happened, lol!
So it was with some trepidation that I turned to Oreos for the crust of my French Silk Pie when I couldn’t find the wafers. Yeah, that’s a strong word, trepidation. See I thought the chocolate wafers were one of the things that made my chocolate pie crusts better than most. Turns out my chocolate pie crust is even better with the Oreos. Who knew?
About the Different Oreos:
Oreos come in many flavors. That gives a lot of leeway to match your crumb crust to what you’re making. The filling disappears when the crust is baked so for the most part, any flavor and any filling will work fine. It’s best to stay away from the double filling or the Peeps Oreos – neither of those works quite right.
If you use a knockoff cookie, the amount of filling in the center might be different which could affect how well the crust holds together. After it’s mixed, squeeze a small amount in your hand. If it stays together it’s just right. If not, add a little more butter, about 1/2 tablespoon at a time, then test again.
French Silk Pie with Oreo Crust
Making the Crust:
There are a few things to know about making the crust. First, you need to pulverize those Oreos. Crush the heck out of them. It will make your crust stick together better if the crumbs are fine. Use a food processor if you have one, or if you don’t (to make less of a mess) put your Oreos in a large Ziploc bag, remove the air, and crush them with a rolling pin or a heavy can.
Make sure your butter is good and hot. The easiest way is to put it in a Pyrex-type measuring cup and microwave it. Pour the butter right into the food processor and pulse or if you’ve used a Ziploc bag, open it and make a little well in the crumbs and pour, avoiding the plastic. Then just smoosh it all together to mix.
Adding the Best Oreo Pie Crust to the Pie Pan:
If the recipe gives directions for a pie crust, use it, but know that this pie crust works for just about any recipe, room temperature, frozen, baked, or blind baked.
- If using a standard pie dish, use 18 Oreos and 3 tablespoons of butter.
- If using a deep dish pie dish, use 24 Oreos (about 2 cups crushed) and 4 tablespoons of butter.
- The rule of thumb: for every six cookies use a tablespoon of butter.
The smaller amount is good for a standard pie crust or an 8″ springform and the larger is great for a deep dish pie or a cheesecake in either a 9 or 10″ springform pan. Bring it up the sides a bit or you’ll have a massively thick crust layer. This larger amount can be used in an 8×8 or 9×9 pan if you’re making bars.
I like to give the pan or pie plate a spritz with oil, but that’s not strictly necessary. Press the crust into the pie plate and up the sides, and tamp it down using any handy item (maybe a measuring cup) with a flat bottom.
How high to build the edges will be a judgment call that depends on how much and what texture your filling is. If you make the same pie all the time, in the same pie dish, make a note of how high you like your crust to be. When I make my French Silk Pie, I like to place the crumbs in just up to the ridges of my standard Pyrex glass deep-dish pie plate – I have made the pie enough times to know just how deep that crust should be.
Use as is, Refrigerate, Freeze, or Bake The Best Oreo Pie Crust:
The Best Oreo Pie Crust may be used as is, no refrigerating or baking required. When filling, you’ll need to be careful not to displace any crumbs. If you’re filling is pourable, you’re golden, but if you have a thicker filling like a cheesecake or a mousse, add small dollops by the spoonful over the crust, then gently press them down and spread them together. Then add in the rest of the filling.
Refrigerating or freezing the Best Oreo Pie Crust helps it set up so no crumbs will be displaced as it’s filled and I think makes for a cleaner cut when serving. Refrigerate for 30 minutes or freeze for 10. If you’re going to be baking your crust or pie, don’t refrigerate. It will only add to the time and might change the outcome.
For a crispier crust, prebake for 8 – 10 minutes at 350 degrees F. and cool to room temperature before filling. If you’re making a cheesecake or another recipe that bakes, it’s your call on whether to prebake the crust or not. The crust can bake right along with the cheesecake, saving a step.
The Best Oreo Pie Crust
Mastering the Best Oreo Pie Crust Like a Boss
Everything you need to know about making an Oreo Chocolate Crust. Refer back to the post for more information.
- Prep Time: 10 minutes
- Total Time: 10 to 40 minutes
- Yield: 1 pie shell 1x
Ingredients
For a standard pie dish or 8″ springform pan:
- 18 Oreos
- 3 tablespoons hot melted butter
For a deep dish pie dish and most other crusts:
- 24 Oreos
- 4 tablespoons hot melted butter
Rule of thumb: for every 6 oreos use one tablespoon butter
Instructions
Either:
- Add the Oreos to a blender or food processor and process until you have fine crumbs. Drizzle hot melted butter into the food processor while pulsing. You may need to scrape down and mix in by hand to finish.
- Add Oreos to a large Ziploc bag. Remove air and seal and crush Oreos in the bag with a rolling pin or heavy can. Make a well in the center of the crumbs, add the hot melted butter, avoiding the plastic. Close and massage to mix together.
Scoop the crumb mixture into the appropriately sized pie plate, springform pan, or pan and firmly press it down into an even layer on the bottom and up around the sides of the dish. A measuring cup is handy for this.
Use pie crust as is, or for easier filling and cleaner cutting, refrigerate for 30 minutes or freeze for 10. To bake the crust, bake at 350°F for 8-10 minutes. Cool on rack.
Notes
- This crust can be tightly wrapped and stored for two or three days.
- If for any reason the crust doesn’t seem to want to release cleanly from the pan, place the pie in hot water up to the level of the crust for 10 seconds.
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