These mini Oreo crusted pies are filled with a light, creamy mousse. When topped with a raspberry, these bite-sized pies are amazing!
Mix melted butter with Oreo cookie crumbs until well combined. Press about 1-2 Tbsp of crumbs into each cup of a mini-muffin tin and form it into a crust shape (my tin is 24-cups, and this recipe made 24 mini pies).
These must be refrigerated until eaten. They can be stored in an airtight container, but they are best when eaten the day of or within 1-2 days after.