Ingredients
- Vanilla Wafer
- Gingersnap
- Pecan
Preparation
Step 1
Vanilla wafer crust:
Add 1 1⁄2 cups crumbled vanilla wafers (roughly 50 cookies), 4 tbsp. melted butter, and 2 tbsp. sugar to the bowl of a food processor and pulse until combined; press mixture into bottom and sides of a 9" pie dish. Bake at 375° for 10 minutes and let cool completely.
Gingersnap crust:
Add 1 1⁄2 cups crumbled gingersnaps (about 30 cookies), 1⁄4 cup flour, and 4 tbsp. melted butter to the bowl of a food processor and pulse until combined; press mixture into bottom and sides of a 9" pie dish. Bake at 375° for 10 minutes and let cool completely.
Pecan crust:
Add 2 1⁄2 cups pecan halves, 1⁄4 cup sugar, and 4 tbsp. melted butter to the bowl of a food processor and pulse until combined; press mixture into bottom and sides of a 9" pie dish. Bake at 375° until browned at the edges, 20-25 minutes, and let cool completely.