WebPulse until the cookies are fine crumbs (about 30-35 seconds). Pour in the melted butter and pulse a few more times (until the crumbs and butter are well …
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WebShape a disk and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 5 days. Preheat oven to 325 F. Prepare a 9-inch pie pan. Roll the dough into a 1/4 inch …
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Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. Press mixture evenly and firmly into the bottom and up the sides of a 9 inch pie dish (I like to use the back of a small measuring cup to press).
If the pie crust is too dry and is not coming together properly, you didn’t add enough butter. Do not remove the cookie filling from Oreos because that helps to bind the crumbs together, along with the butter.
The crust uses a common 4:1 ratio of Oreo cookies to tablespoons of melted butter. Our favorite (and fastest) way to make Oreo cookie crumbs? It’s in the food processor. Just plop the cookies in and pulse until coarse cookie crumbs form. And no…you don’t have to worry about removing those creamy middles. They’re the best part, afterall!
If you don't have a food processor, put the Oreos in a freezer Ziploc bag. Process the Oreos into fine crumbs. If you're using the Ziploc bag method, crush the cookies with a rolling pin. Melt the butter in the microwave or in a saucepan on the stove.