Instructions

1. You only need two ingredients to make a delicious homemade Oreo Cookie Crust - Oreo Cookies and Butter. To make a crust for a 9" pie plate or a 9x13" rectangle baking pan place 20 Oreo Cookies (with the fillings) in a plastic bag.
2. You can certainly use a food processor to crush the cookies but we think crusts make with bigger pieces of Oreos taste a lot better than the fine crumbs you get when you use a food processor.  We crushed the cookies with a rolling pin instead.
3. Now pour 3 tablespoons of melted butter into the plastic bag.
4. Seal up the bag and use your hands to massage the melted butter into the cookie crumb mixture. 
5. Pour the butter-covered cookie crumbs into your pie plate or baking pan.
6. Press and mold the moistened cookie crumbs into the pie plate.  We used the bottom of our 1/2 cup measuring up to firmly press the Oreo mixture against the pie plate on both the bottom and the sides of the plate.  The more tightly you can pack in the crumbs, the better the crust will hold together when you serve it. Don't forget to build up the edges of the crust if you are using a pie plate.
7. Should you bake or refrigerate the crust?  This is the age-old question. We almost always refrigerate the crust for a couple of hours before adding the pie filling.  During the refrigeration process, the melted butter will firm back up and help the crust hold its shape.  We think that a refrigerated Oreo Cookie Crust is softer and more buttery and (we think) tastes better. But if you like a crunchier crust, you can bake the crust for 8 minutes in a 350-degree oven.  During the baking process, the sugar will melt and that is what holds the crust together.