Cookie Pie Crusts

By KitchenGnome

Any crunchy cookie can be turned into a pie crust. You can mix and match crusts and fillings to suit your taste and imagination. Here are some of our favorites, starting with a perennial classic: graham cracker crust.

Ingredients

• 1 3/4 cups graham cracker crumbs
• 1/4 cup confectioners' or glazing sugar
• 6 tablespoons butter, melted

Details

Preparation time 20mins
Cooking time 40mins
Adapted from kingarthurflour.com

Preparation

Step 1

In a medium-sized mixing bowl, combine the crumbs, sugar, and butter.

Press the mixture into the bottom and partway up the sides of a 9" springform pan, 9" cheesecake pan, or 9" deep-dish pie pan.

If you're using a 9" by 1 1/2" pan, you'll have 1/4 to 1/2 cup of extra crumb mixture. This can become a garnish for the pie, if you like.

To blind-bake the crust, place it in a preheated 375°F oven for 15 minutes, just until set and you smell the cookies toasting. Remove the crust from the oven, cool on a rack, and finish with the filling of your choice.

To make a chocolate cookie crust, replace the graham crackers with 2 cups of chocolate cookie crumbs.

To make a vanilla wafer crust, replace the graham crackers with an equal amount of vanilla wafer cookie crumbs.

To make a gingersnap crust, replace the graham crackers with 2 cups of crushed gingersnaps.