Gluten Free Oreo Pie Crust
This gluten free Oreo pie crust is the perfect base for a no bake pie or cheesecake.
Servings: 1 9-inch crust
Calories: 1414 kcal
Ingredients
- 21 Gluten Free Oreos
- 4 Tablespoons Vegan Butter melted
Instructions
- Place the Oreos into a food processor and pulse until they are fine crumbs.21 Gluten Free Oreos
- Dump the Oreo crumbs into a bowl and pour the melted butter on top. Stir until well combined.4 Tablespoons Vegan Butter
- Transfer the cookie mixture to a pie pan or springform pan. Use a flat bottomed measuring cup to flatten the cookies into an even, compact layer. Don't press to hard or you will end up with a hardened crust.
Optional Baking Instructions, See Notes
- Preheat the oven to 350 degrees.
- Bake in the preheated oven for 8 minutes. Remove and cool before filling.
Notes
Cookie Substitute: This recipe works for any cream filled cookie, whether gluten free or not.
To Bake or Not to Bake? If you're using this recipe for a no-bake dessert, the optional to bake or not is up to you. I personally prefer baking it for a few minutes before adding the filling because it gets crunchier and holds together better.
If you choose not to bake, I recommend freezing the crust for about 15 minutes before adding the filling.
If you're making a baked recipe, like a cheesecake, then you do not need to bake the crust before adding the filling. The baking time for the cheesecake will be sufficient for the crust to crisp.
Note: This recipe makes enough for one 9-inch pie plate or one 10-inch springform pan. If you're making a 9x13 recipe, then you'll need to double the quantities.