4 new entries added after 12/10/2008
Cookie Pie Crust by Sox
This crust recipe is adapted from one I learned in a pie making class. I've taken from a few other recipies as well and this is what you get. You'll see versions of this crust used for lots of my pies. The variations I've tried are Chocolate, Peanut Butter, Ginger Snap, and Nilla Wafer.
General rule is 1/2 stick of butter, 7 oz of filled cookies or 7 oz of non filled cookies + 2t sugar
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1/2 stick unsalted butter
and one of the following options
a) 7 oz Nutter Butters cookies (1/2 package)
b) 7 oz oreo cookies (1/2 package)
c) 7 oz Ginger Snap cookies (1/2 package)
2 t sugar
d) 7 oz Nilla Wafers (1/2 package)
2 t sugar
Tools: Food Processor
1) Crumble cookies and either in a food processor or by beating on them (do not chew and spit out)
2) Melt butter and mix completely with the crumbs (and sugar if used)
3) Press crumbs down into a pie pan to about 1/8 inch or so. Start from the middle and mush it down so it goes up the sides to the top of the pan.
4) Bake at 350 for 10 minutes and place on a rack to cool. If the crust is puffed up in the middle, carefully push it down with your fingers or a spatula. Alternately you can use a second pie pan to push it down but be careful it doesn't stick.