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Gluten Free Oreo Pie Crust

Carolyn
This gluten free Oreo pie crust is perfect in every way! It's chewy and firm but not crunchy or hard. It's perfect for no-bake gluten-free pies. Only 5 minutes of hands-on time!
Print Recipe
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Course Dessert
Cuisine American
Servings 1 pie crust
Calories 1948 kcal

Equipment

  • 9-inch pie pan

Ingredients
  

  • 24 gluten free Oreos note 1
  • 6 tablespoons unsalted butter
  • 1 tablespoon whole milk

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large food processor, combine the Oreos, melted butter, and milk. Pulse until the Oreos are pulverized and the mixture forms a sandy paste.
  • Dump the Oreo mixture into an ungreased 9-inch pie pan. Use your hands to move the mixture around evenly and up the sides of the pie pan.
  • Use the back of a measuring cup to press the mixture into the pan without any holes or gaps. You can use your fingers or a spoon for the edges.
  • Bake for 11 to 12 minutes. When you remove the crust from the oven, it should look puffed up. It will sink back down as it cools.
  • Use for all your favorite no-bake pie fillings. If you plan to bake the filling, reduce the bake time to 10 minutes.

Notes

Note 1: I don't recommend using another brand of gluten-free chocolate sandwich cookies. The ingredients and texture won't be the same, which means the recipe might not come out correctly. 

Nutrition

Calories: 1948kcalCarbohydrates: 205gProtein: 16gFat: 124gSaturated Fat: 60gPolyunsaturated Fat: 13gMonounsaturated Fat: 44gTrans Fat: 3gCholesterol: 182mgSodium: 1132mgPotassium: 717mgFiber: 8gSugar: 118gVitamin A: 2129IUCalcium: 99mgIron: 35mg
Keyword gluten free oreo pie crust
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