Pecan Pie with Oreo Cookie Crust

This is a fun twist on a Thanksgiving classic. BUT! Because you're elevating the recipe with an all new crust, who says you can't serve it at your next special occasion or upcoming event? 

This is a great recipe to make a day ahead of time and refrigerate until you're ready to serve. (Perfect for any and all get-togethers!)

 

Pecan Pie with Oreo Cookie Crust

1 3/4 cups Oreo cookie crumbs (approximately 20-22 regular Oreos, crushed)

9 Tablespoons unsalted butter, melted and divided

3 large eggs

3/4 cup plus 2 Tablespoons dark corn syrup

2/3 cup packed dark brown sugar

1 Tablespoon molasses

1 teaspoon salt

1 teaspoon vanilla extract

2 1/2 cups pecan halves

1. Preheat oven to 350 degrees.
2. Place Oreos in a food processor and pulse until you have fine crumbs. 
3. Melt 5 tablespoons butter and combine with cookie crumbs. 
4. Press mixture into an ungreased 9 inch pie plate and bake for 8 minutes. 
5. Remove from oven and let cool. 
6. Lower oven temperature to 325 degrees.
7. Whisk together remaining 4 tablespoons melted butter, eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl. Stir in pecan halves.
8. Pour pecan filling into pie crust. 
9. Bake for 30 minutes uncovered.
10. Lightly tent with foil and bake for another 15 minutes. The pie is done when the edges are set and the center is just barely jiggly.
11. Remove pie from oven to a baking rack to cool completely. Refrigerate cooled pie.

Notes

• Make sure to use regular Oreos and not double-stuffed ones. Don't remove the cookie filling before crushing them in the food processor.
• Use the flat bottom of measuring cup sprayed with cooking spray to evenly press the cookie crumbs into the pie plate.
• Cool the pie for at least two hours before slicing.
• If you have your own favorite pie crust recipe, feel free to make it and just use this recipe's filling for a traditional Pecan Pie.
• You can also use steps 1-5 of this recipe to create an Oreo Cookie Pie Crust to pair with your favorite baked pie filling, like Tarheel Pie or Coconut Custard Pie. After baking the crust, fill with filling and bake as directed in the recipe.
• To use this crust with another no-bake pie filling, chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.