This recipe is included only because it is the best base crust for the fabulous Chocolate Cream Pie recipe shown earlier in this book.
As you might expect, an Oreo® cookie crust consists primarily of Oreo® cookies. While the amount of cookies needed to create a crust can vary depending on the size of the crust and the thickness desired, start with about 1-1/2 cups of finely crushed Oreo® cookie crumbs. That works out to approximately 20-22 Oreo® cookies. A 20 ounce package of Oreo’s® typically contains about 51 cookies, so you may be able to make two crusts out of one box. You will also need 3 tablespoons of melted butter for each crust made. It doesn't matter which flavor of Oreo® is used as the recipe remains the same.
First, mix the Oreo® cookie crumbs and butter in a bowl with a spoon until they're well mixed and have a consistent texture.
Use your fingers to press the crust into a pie plate or spring form pan.
If you're baking the filling in the crust, there's no need to bake the crust first.
If you are filling the crust with a cream filling that is chilled, you will want to bake the crust for 10-15 minutes at 350ºF and then chill the crust in the refrigerator before filling it. Baking the crust helps to keep it firm when the pie is cut.
Oreo® Cookie Crust Variations:
To make a mint Oreo® cookie crust, add 1/2 teaspoon of mint extract to the melted butter before mixing with the crumbs.
Another option is a vanilla Oreo® cookie crust. Simply use vanilla Oreo’s® instead of original Oreo’s®, and add 1/2 teaspoon of vanilla extract to the recipe.
For a cinnamon or coffee taste, you can also try adding 1/4 teaspoon of cinnamon or 1 tablespoon of espresso powder.