Oreo Pie

 Crust from crazyforcrust.com

Pie Recipe from Mallory

 make pudding with 1.75 cups of milk instead of 2, fold in about 1/2 container of whipped topping, crush some oreos, fold those in, then put them in Graham cracker crusts (or chocolate crusts....whatever you find.  Then before you serve, you can sprinkle more crushed oreos over the top if you want, but we don't always. 1 smaller pudding packet per 1 pie. If you do 2, then I usually do half of a large container of whipped topping or a whole small one.

Ingredients 

• ▢ 25 (286g) Oreo Cookies your favorite flavor
• ▢ 5 tablespoons (70g) unsalted Challenge Butter , melted

Instructions

• Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you’re using a rolling pin, seal the bag but leave about an inch open for air to escape. You’ll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
• NOTE: You do NOT need to remove the filling from the Oreo.
• Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill until ready to fill.
• For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.
• For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling.
• For a filled baked pie: Fill with filling and bake as directed in the recipe.
• This crust can also be pressed into a 9×9 inch pan for pie bars or used as a cheesecake crust in a 9-10″ springform pan.