Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. You'll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.

NOTE: You do NOT need to remove the filling from the Oreo.

Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate. Chill until ready to fill.

For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.

For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling.

For a filled baked pie: press the crust into the pie plate and then bake about 8 minutes at 350°F. Fill with filling and bake as directed in the recipe.

This crust can also be pressed into a 9x9 inch pan for pie bars or used as a cheesecake crust in a 9-10" springform pan.