Place the whole oreo cookies in the bowl of a food processor and pulse until they form fine crumbs. If you don't have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin until they reach the desired consistency.

For the best texture, crush the cookies into very fine crumbs. Larger chunks can make the crust harder to press together and less sturdy.

In a medium bowl, mix the cookie crumbs with the melted butter until well combined. The mixture should resemble wet sand.

Pour the crumb mixture into a 9-inch pie plate. Use the back of a spoon or the bottom of a glass to press the crumbs evenly into the bottom and up the sides of the pan, ensuring the crust is compact and even.

For a no-bake crust refrigerate the crust for at least 30 minutes before adding your filling. If you prefer a firmer crust, bake pie crust at 350°F for 8-10 minutes, then let it cool completely before filling.