A delicious pie crust for sweet pies. Great as a base for dulce de leche pie.
- Carbohydrate 200.036 g
- Cholesterol 129 mg
- Fat 104.666 g
- Fiber 7.99999984741211 g
- Protein 8.51 g
- Saturated Fat 46.8208 g
- Serving Size 1 1 Pie Crust (332g)
- Sodium 1287.72 mg
- Sugar 192.036000152588 g
- Trans Fat 43.4068 g
- Calories 1711 calories
Step-by-step
- In a food processor or blender mix the Oreo cookies until they are course crumbs. Add the softened butter and blend further until well combined.
- Use a 22-25cm deep dish pie pan. Press the crumb mixture evenly onto the bottom and sides of the pan.
- Refrigerate for at least an hour before adding the filling of your choice.
Dark cocoa crumbs bound by milk fat yield a structurally sound base that resists sogginess from wet fillings. Processing the whole cookies without removing the cream filling adds necessary sugar and moisture to bind the dry crumbs together during the pressing phase. Soften the unsalted butter to room temperature before incorporating it so the fat distributes evenly through the particulate matter without creating heavy lumps. Press the mixture firmly into a 22-centimeter deep dish pan using the flat bottom of a measuring cup to compress the particles into an even thickness along the walls and corners. Chill the formed shell in the refrigerator for a minimum of sixty minutes to allow the saturated fats in the butter to solidify fully.
Stale or humidity-softened chocolate cookies left over from an open package work just as well here, provided they show no signs of rancidity. Process those leftover wafers in a food processor until they pass through a fine-mesh sieve without leaving large chunks. Pair this sweet, heavily structured crust with tart citrus curds or bitter espresso mousses to balance the intense sugar content.
