COOKIE PIE CRUSTS

Graham Cracker Pie Crusts

BAKED GRAHAM CRACKER PIE CRUST
1-½ c. finely ground graham cracker crumbs
⅓ c. white sugar
6 Tbsp. butter, melted
½ tsp. ground cinnamon (optional)
Instructions
  • Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended.
  • Press mixture into an 8 or 9 inch pie plate.
  • Bake at 375 degrees F (190 degrees C) for 7 minutes.
  • Allow to cool.
  • If recipe calls for unbaked pie shell, just chill for about 1 hour.
NO-BAKE GRAHAM CRACKER PIE CRUST
  • 2 sleeves Graham crackers (or any cookie)
  • 1/2 cup (4oz/115g) butter melted
Instructions
  • Butter and line a 9-inch pie pan with 3 layers of cling wrap. Set aside.
  • Crush the cookies to a fine consistency.
  • You can do this in a food processor (or) you can put the cookies in a bag and bash them with a rolling pin until fine.
  • Add the cookie crumbs into a bowl and stir in the melted butter. Stir until it resembles wet sand.
  • Press the cookie crust into your prepared pan with your hands, try and get an even thickness on the base and up the sides.
  • Place the crust in the fridge to set for 15 minutes before using it in any of my pie or tart recipes.
  • The cookie crust will keep in your fridge for up to 2 days unfilled.
Tips for Making A Cookie Pie Crust
  • Don’t add sugar to the crust! It simply doesn’t need it. The cookies are sweet enough.
  • Make sure the cookie you use compliments the pie filling — gingersnap cookies pair beautifully with Key Lime Pie.
  • I used salted butter in my cookie crust for that little bit of extra flavor. Check out my Salted vs Unsalted Butter guide.
  • If you have access to a food processor use that to crush your cookies.
How Long Does A Cookie Pie Crust Last?
Your cookie pie crust will keep happily in the fridge for up to 2 days unfilled.
How To Make Cookie Pie Crust
  1. Crush your cookies to a very fine crumb. Do this in a food processor OR put the cookies in a ziplock bag and roll over them with a rolling pin.
  2. Melt the butter in a bowl. Add cookie crumbs into the bowl and stir until the mix resembles wet sand. Set aside.
  3. Grease and line a 9-inch pie pan with cling wrap. I do 3 layers so it is very strong.
  4. Mold the cookie crumbs into your prepared pan with your hands. Try and get an even thickness all the way around and up the sides.
  5. Place the crust in the fridge to set for a minimum of 15 minutes before using in any of my pie or tart recipes. The cookie crust will keep in your fridge for up to 2 day unfilled.

Oreo Cookie Pie Crust

OREO COOKIE PIE CRUST
24 Oreos (2 c. Oreo crumbs)
4 Tbsp. butter, melted

OREO COOKIE CHEESECAKE CRUST
35 Oreos (3 c. Oreo crumbs)
5 Tbsp. butter, melted
Instructions
  • Add the Oreos to a food processor or blender and grind into fine crumbs.
  • You do not need to remove the filling from the Oreos.
  • Add the Oreo crumbs to a bowl and combined with the melted butter.
  • Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
  • For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding your filling.
  • If you are going to bake it, bake at 350 degrees for 8-10 minutes.

Gingersnap Cookie Pie Crust

Cookie Pie Crusts
How To Remove A Cookie Crust Without Breaking It
Line that puppy with cling wrap! Lightly butter your pie pan or dish and lay 3 pieces of cling wrap overlapping in the pan. Push down to take the shape of the pan. The layers of cling wrap will allow you to release your crust from the pan with ease and no breaking.

Cooking w/ Baby Bears