Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
Press mixture evenly and firmly into the bottom and up the sides of a 9 inch pie dish (I like to use the back of a small measuring cup to press). Bake for 10-12 minutes. Set aside to cool
Notes
Make Ahead Instructions: Make the Oreo cookie crust and store covered in the fridge for up to one day in advance.Freezing Instructions: Press crust into a freezer safe pie dish and cover tightly with plastic wrap wrap and aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before filling.No-Bake Oreo Crust: If adding a no-bake filling, you don't need to bake the Oreo crust. Prepare the crust and refrigerate it for one hour before adding filling.Gluten Free: Use gluten-free Oreo's instead of regular.9x13 inch Oreo crust: double the recipe and press mixture into a 9x13 inch pan to bake.Golden Oreo Crust: Use golden Oreo cookies instead of chocolate.