This question has been on my mind, too. I had a box of Famous wafers that I don’t even remember buying, but they tasted okay in the pie I baked earlier this winter.
That success inspired me to try another pie that needed a chocolate cookie crust, but by then I was out of the Famous Wafers, so I used the Oreo type crust, but not the Cook’s Illustrated recipe listed above, I just used a recipe I found on the internet.
Anyhow, my experience with the internet Oreo crust is that it baked up VERY firm and was almost impossible to cut. I don’t know if that was my fault or not, but it’s the first time I’ve ever done it. Definitely won’t recommend THAT recipe, though.
Next time I’ll try this Cook’s Illustrated recipe instead. (Thanks for sharing, this is very timely!)
Another thought entirely, is that in one of Rose’s other books, Rose’s Celebrations, she makes Bourbon Balls, and for that application she suggests that you can either use a box of Famous Wafers, or use the recipe for the Chocolate Oriolos on page 161.
I don’t have any idea how well those might work if you subbed the Oriolos in a cookie crust, but I think it might be worth an experiment or two. (I’d probably use some of that really black cocoa in them as well, just for the intensity of color)