Add Oreo cookies and melted butter to the bowl of a food processor, pulse until the cookies are reduced to fine crumbs, or put Oreos in a zip lock bag and gently pound them with a rolling pin until they reach fine crumbs.
With a spatula transfer the cookie crumb mixture to a 9 inch or 10 inch pie dish.
Press down firmly with your spatula to compact the Oreo crust.
For no bake recipes refrigerate crust for 30-40 minutes before adding the filling.
For a slightly firmer, crisper crust, bake in a preheated 350° oven for 10 minutes.
Allow to cool completely before filling.
Chef's notes: You may also use Golden Oreos, Mint Oreos, Lemon Oreos or any other type of sandwich cookie.