ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cookie Crumb Crust

Yield One 9-inch pie shell

Ingredients

  • 1 3/4 cups cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps)
  • 1/4 cup sugar
  • Pinch of salt
  • 1 stick unsalted butter, melted

How to Make It

  1. Preheat oven to 350°. Combine crumbs, sugar and salt. Add butter and stir with a fork until evenly moistened. Transfer mixture to pie pan. Press into bottom and up side. Freeze 5 minutes.

  2. Bake pie shell about 7 minutes. Remove from oven and cool. Chill in refrigerator for 10 minutes before filling with cream.