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No Bake Oreo Pie Crust

No Bake Oreo Pie Crust
Oreo cookies are great for making pie crusts. Those chocolate wafers are not very sweet and pack a lot of chocolate flavor into every bite. For most chocolate pie crusts, the wafer cookies are used by themselves, blended with butter and baked until the crust is set. This No Bake Oreo Pie Crust uses the whole cookie.

The no-bake crust is made by blending whole Oreo cookies up with a little bit of butter for a crust that sets up in the refrigerator instead of in the oven. The combination of melted butter and the Oreos’ sweet, creamy filling adds just enough moisture to the wafer cookies to bind them firmly together and really help the crust to hold its shape as the melted butter firms up in the fridge.

A no-bake crust is the perfect type of crust to use for no-bake pies, which are always popular during the summer months when you are looking for a dessert that doesn’t require the oven. Cream pies – especially chocolate cream pie – work very well in this crust. It is also an excellent base for ice cream pies, which you can make by softening your favorite flavor(s) of ice cream and spooning them into the crust, then freezing the pie to allow it to set before serving.

No Bake Oreo Pie Crust
20 oreo cookies
1/4 cup butter, melted

Combine all ingredients in a food processor and whizz until cookies are very finely ground and ingredients are well combined.
Pour moist crumbs into a 9-inch pie crust and pack into an even layer around the sides and base of the pie plate. Refrigerate for at least 30 minutes before filling.

Makes 1 crust.

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  • Anne@FromMySweetHeart
    July 11, 2013

    I love an oreo crust but have never attempted a no bake version before. A great idea to let the filling do some of the work here! It’s a beautiful crust and I look forward to trying this, especially for some ice cream and ice box pies!

  • Fan of your blog
    October 2, 2013

    Hi! I just wanted to know if butter is strictely necessary as I once made a cake with crushed Oreos and it turned out so greasy it even tasted of oil!

  • Nicole
    October 2, 2013

    Fan – The butter is really what is going to help keep this crust together. It would crumble and fall apart when you slice it without the butter.

    I don’t think that you’ll have a problem with greasiness here because this crust is not baked (and should only be used with fillings that either need no cooking or are cooked on the stovetop), so the Oreos will keep their consistency and flavor without getting greasy.

  • Noelle
    December 8, 2013

    I have been searching for information on the Oreo baking crumbs that I’m beginning to think are now discontinued? I found a box unopened in the back of my cupboard when throwing stuff out! I cannot find a best before date on them, but if they’re discontinued for possibly “years”…maybe I should chuck them out! I also can’t find out whether they last forever like some things do if not opened? Why would they discontinue them (if they did)?
    Any advice appreciated! This crust looks good….I’d like to use my old crumbs if you say I can! 🙂

  • Shelli
    June 14, 2014

    I’ve made this crust many times for a no bake peanut butter pie recipe I frequently make. The crust is not greasy at all. I am gluten free and use gluten free ‘Oreos’ by either Newman’s Own or Glutanio (I can’t remember which).

  • Kelly
    January 10, 2015

    I am going to make a candy crunch pudding pie and have to make an Oreo pie crust. Found this recipe and am definitely going to try it. This will be my first attempt. I hope it turns out good! And yummy!!!

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