Ingredients:

  • 24 standard Oreo Cookies (approx. 270g), creme filling intact
  • 4 tbsp (56g) unsalted butter, melted
  • 1/8 tsp (0.75g) fine sea salt

Instructions:

  1. Place the whole cookies into a food processor. Pulse until the mixture resembles fine, dark sand with no large chunks remaining.
  2. Transfer the fine crumbs to a mixing bowl and drizzle the melted butter and sea salt over the top. Toss with a fork until the mixture resembles damp earth and holds together when squeezed.
  3. Pour the mixture into a 9-inch pie plate or 9x13 baking dish. Using the bottom of a heavy measuring cup, press the crumbs firmly into the bottom and up the sides to create a dense, smooth surface.
  4. For a no-bake version, chill the crust in the refrigerator for 30 minutes. For a crispier finish, bake at 350°F (175°C) for 8 minutes and allow to cool completely before filling.