Oreo Pie Crust
Let this two-ingredient cookie pie crust dazzle your family and friends! It's not only simple and easy to make, but incredibly delicious. Pie crust perfection!
Servings: 16 slices
Calories: 163kcal
Equipment
- Food Processor or ziploc bag with rolling pin
- 8" Springform Pan or 9" pie plate
- Plastic Wrap or kitchen cloth for covering crust while it chills
Ingredients
- 1 14.3 ounce package Oreos or nutter butters, or any vegan cream filled sandwich cookies
- ½ cup vegan butter at room temperature
Instructions
- In the bowl of a food processor, combine the whole package of cookies and the vegan butter. Process until thoroughly combined.
- Line a springform pan (8 inches wide × 3½ inches deep) with parchment paper. To do so, cut one piece of parchment to the size of the bottom of the pan, and cut another strip to wrap around the sides.
- Using your hands, evenly press the cookie mixture into a thin layer on the bottom of the pan.
- Cover tightly with plastic wrap and let chill in the fridge for at least 15 minutes or overnight. When needed, remove the plastic wrap, add pie filling, and bake (or chill) as directed.
Notes
- Making a Vegan Ice Cream Cake – “If presentation is important and you want clean lines, then pop the bottom layer of vanilla ice cream back into the freezer to firm up before adding the next layer of ice cream on top.” —Emily R.
- Gluten-Free Suggestion - If sensitive or allergic to gluten, substitute with gluten-free sandwich cookies.
- Freezing Instructions - You can freeze the crust for up to 3 months by carefully wrapping in plastic wrap and adding to a freezer safe bag or container. Allow to thaw in the fridge overnight.
Nutrition
Calories: 163kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 140mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 0.5IU | Calcium: 5mg | Iron: 3mg