Oreo Pie Crust in 18 Minutes: Buttery and Chocolatey Base

Instructions:

1. Place 25 standard Oreo cookies into a food processor. Pulse until you have fine, uniform crumbs with no large chunks remaining.
2. Transfer the crumbs to a medium bowl and pour in 4.5 tablespoons of melted unsalted butter. Stir with a fork until the mixture looks like wet sand.
3. Dump the buttery crumbs into a 9 inch pie plate. Use the bottom of a heavy measuring cup to press the mixture firmly until it forms an even layer across the bottom and up the sides.
4. Bake in a preheated oven at 350°F (180°C) for 8 minutes until you smell a toasted chocolate aroma.
5. Set on a wire rack to cool. While warm, use the back of a spoon to gently press back any areas that slumped down the sides to ensure a professional edge.
6. For no-bake fillings, place the cooled crust in the freezer for 10 minutes to create a cold barrier.