Ingredients:

  • 30 Oreo cookies (about 300g / 10.6 oz)
  • 6 tablespoons (85g / 3 oz) unsalted butter, melted

Instructions:

  1. Pulse Oreo cookies in a food processor until finely ground. Alternatively, place cookies in a zip-top bag and crush with a rolling pin. Aim for a texture similar to coarse sand.
  2. In a medium bowl, combine the Oreo crumbs and melted butter. Mix until evenly moistened. The mixture should resemble wet sand.
  3. Press the Oreo mixture firmly into the bottom and up the sides of the pie plate. Use the bottom of a measuring cup or your fingers to create a smooth, even layer.
  4. Refrigerate the crust for at least 30 minutes to allow the butter to solidify and the crust to set. This helps prevent it from crumbling when you add the filling.
  5. Fill the prepared Oreo crust with your desired filling.