Contents [ on < off ]
1/26/2010 Sally (S'mores Pie)
12/21/2009 PlayDough Cookies
12/11/2009 Cookie balls
12/3/2009 Fast cobbler
12/10/2008 Eggnog pie
11/20/2008 The Pie
11/10/2008 Silk Pie Filling
11/9/2008 Whipped Cream Topping
11/8/2008 Cookie Pie Crust
5/24/2004 Peanut Butter Shake
3/24/2004 Quick crab dip
2/24/2004 Black bean tacos
1/24/2004 Hansford Chili
10/24/2003 Pot Roast
9/24/2003 Miracle Peanutbutter Cookies
6/24/2002 840 Sauce (Spicy Barbeque Garlic Wing Sauce)
6/24/2002 Wings!
3/16/2001 Blue Chi's Dip
8/08/2000 Juice
7/24/2000 Cheese Steak
Burn baby burn

4 new entries added after 12/10/2008

  • 1/26/2010 Sally (S'mores Pie)
  • 12/21/2009 PlayDough Cookies
  • 12/11/2009 Cookie balls
  • 12/3/2009 Fast cobbler
  • It's time for a better chow site on the site. Most of my other projects have degenerated to chores. But cooking on the other hand is taking off.
    Take a look at a previous or the next recipe

    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

    |Print this recipe|
    Cookie Pie Crust
    Serves: 8 (one 9" crust or 4 small crusts)   Time: 15 minutes

    Ingredients:
    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
    Pie pan

    Directions:
    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.