Sandwich Cookie Crust! Chocolate, vanilla, lemon, and mint, oh my! Thank you sandwich cookie makers for expanding the flavors to customize each and every pie! I use lemon cookies for Lemon Fluff Pie and Lemon Sour Cream Pie; chocolate cookies for Frango Mint Pie, Chocolate Hazelnut Silk, and Chocolate Velvet Cream. And of course vanilla goes with just about everything!
All pies need a great crust and a Sandwich Cookie Crust is just a step above graham! So, when wanting a crumb crust, graham crusts have their place, but it does not always fit the bill. All you need is 25 sandwich cookies and 4 tablespoons butter and you’re set.
I crumble and break up the cookies a little by hand before processing. Use a blender or food processor to turn the cookies into a fine mix. Stir in the melted butter and press into a 9-inch pie plate. I use a custard cup to press in the sides and bottom for a more uniform crust.
Bake the crust at 350 degrees for a short 5 minutes for a crisp crust or no baking at all for a more tender crust. Either way it’s ready to cool and fill with your favorite pie filling. It’s truly that easy.
Sandwich Cookie Crust
Sandwich Cookie Crust! Chocolate, vanilla, lemon, and mint, oh my! With so many flavors customizing cookie pie crusts is a cinch!
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Ingredients
25 sandwich cookies
4 tablespoons butter, melted
Directions
- Preheat oven to 350 degrees (if baking the crust).
- In a blender or food processor, blend until cookies are a fine mix.
- Using in a fork stir in the butter until mixed thoroughly.**
- Press the cookie mix into a 9-inch pie plate.
- Bake at 350 F. degrees for 5 minutes for a crisp crust, or skip baking and refrigerate use as is for a more tender crust.
Notes
- **If the cookie/butter mix seems very “wet” looking, like maybe too much butter was added, blend a couple more cookies and stir in before baking. (Too much butter will cause the crust to shrink in the pie plate when baking.)
- Gluten Free: Oreo, Great Value, and Schar sandwich cookies are all excellent for making a gluten free cookie crust.
- Dairy Free Option: Earth Balance “butter” melts and tastes like real butter.
Thank you so much to show me that I can also use vanilla cream cookies if I don’t have Oreos I appreciate you just taking the time out share your recipes they are delicious and wonderful I will continue to use your recipes and learn different things Thank you from Philly
You bet! And if you’re a fan, congrats on the Eagles win in Superbowl!
This recipe is wonderful and I love the variety of crusts to match the filling. Thank you!!!
Pat Hughes
Thank you and happy pie baking fellow pie peep!