PIES AND TACOS
It’s easy to make from scratch, it tastes amazing.
Place the whole Oreo cookies into a food processor and pulse until you have fine cookie crumbs—the texture should resemble sand with no large chunks.
If you don’t have a food processor, you can make this from scratch by placing the cookies in a sturdy zip-top bag and crushing them with a rolling pin.
Pour in the melted butter and pulse until the mixture looks like wet sand and holds together when pressed.
Transfer it to a pie plate, deep-dish 8-inch pie pan, or springform pan. Use the bottom of a measuring cup or glass to press the mixture firmly and evenly across the bottom and slightly up the sides.
For no-bake recipes, chill the crust in the refrigerator for at least 30 minutes. For bake recipes like cheesecakes, pre-bake the crust at 350°F; let it cool completely before adding your filling.
This Oreo crust recipe can be made up to 3 days ahead. Once pressed into the pan, tightly wrap it with plastic wrap and refrigerate until ready to fill.
It’s easy to make from scratch, it tastes amazing.