By mamagourmand.com
Easy Gluten-Free Oreo Crust (Slices Perfectly!)
4 steps
Prep:5minCook:10min
Learn how to make a gluten-free Oreo pie crust recipe that actually holds together and slices beautifully! What's the trick? Using GF Oreos for a chocolate cheesecake crust or no bake pie filling requires a little more butter then traditional recipes to hold it together. Discover the perfect 2-ingredient ratio right here!
Updated at: Mon, 09 Dec 2024 08:26:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
19
Moderate
Nutrition per serving
Calories234.2 kcal (12%)
Total Fat14.5 g (21%)
Carbs27 g (10%)
Sugars15.1 g (17%)
Protein1.2 g (2%)
Sodium141.2 mg (7%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Preheat the oven to 350°F. Crush the 26 cookies into fine crumbs. To do this quickly, use a food processor. Otherwise place in a ziplock bag and use a rolling pin to crush into extremely fine crumbs.
Step 2
Add the melted butter to the food processor or transfer the crumbs to a bowl and mix with butter to combine.
Step 3
Dump the mixture into a 9-inch pie plate or springform pan. Use a measuring cup or glass to firmly press the crumbs evenly along the bottom of the pan. Use the side of the cup to evenly distribute around the sides. Finally, press around the sides and bottom with your hand to make sure everything is compressed and even. If using a springform pan, you can just press along the bottom, or about ⅓ up the sides as well.
Step 4
Bake for 10 minutes. Remove from the oven and cool while you prepare the cheesecake mixture. Garnish with pie with remaining cookies right before serving.
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