Cookie Crumb Crust
Yield: One 9-inch pie shell
- 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
- 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.
- Bake pie shell about 7 minutes. Remove from oven and cool. Chill in refrigerator for 10 minutes before filling with cream.
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