Easy Vegan Oreo Pie Crust
Whip up this quick, no-bake vegan Oreo pie crust for the ultimate chocolatey base—perfect for your favorite dairy-free desserts!
Ingredients
- 25-30 Oreo cookies (regular not Double Stuffed)
- 1/4 cup vegan butter, melted
Instructions
- Add the Oreo cookies to a food processor, including the filling, and pulse until finely ground. You want the texture to be even and crumbly, without any large chunks.
- Melt the vegan butter or coconut oil, then pour it into the food processor with the crushed Oreos. Pulse again until the mixture resembles damp sand and holds together when pressed between your fingers.
- Pour the Oreo mixture into a 9-inch pie pan. Use the back of a spoon or the bottom of a measuring cup to press the crumbs evenly across the bottom and up the sides. Firmly press to ensure a compact, sturdy crust.
- Place the crust in the refrigerator for at least 30 minutes before filling. This helps the crust firm up, making it easier to slice and serve once filled.
- Your Oreo crust is now ready for your favorite vegan filling! Try it with vegan chocolate mousse, coconut cream pie, or any no-bake dessert.
Tried this recipe?Let us know how it was!