Cookie Crusts
For those that wish to make pie crusts from scratch, here is a few shortcuts for you. For Thailand I have to make these from scratch, and when in the states, I do in fact use the store bought crusts based on low cost and convenience. Here is 3 I have made and I will add more when I make them.
Ingredients
Chocolate Cookie Crust
- 25 Oreo cookies, whole, meaning with the filling
- 1/4 cup melted butter
Gingersnap Cookie Crust
- 32 gingersnap cookies
- 1/4 cup melted butter
Graham Cracker Crust
- 12 rectangular graham crackers
- 1/2 cup melted butter
- 2 tablespoons sugar
Instructions
- To make the crumbs, use a food processor, blender, or a great alternative is a rolling pin. Mix the crumbs with the melted butter (and sugar for the graham cracker crust), place in the baking dish and spread out evenly. Press down evenly with the bottom of a measuring cup or can.
- Here is a Oreo cookie crust getting pressed into my 9 inch pie dish.
- Here is a gingersnap cookie crust pressed into my 9 inch spring form pan. Spring form pans are definitely the easiest to prepare.
- Optionally, you can bake the crust for 5-8 minutes, then allow to cool completely before using.
Notes
Low cost per crust.
Used in Recipes Listed on this Site:
- Oreo Pie, made it, GO-TO recipe.
- Mandarin Orange Pie II, made it.
- Chocolate Turtle Cheesecake, made it, GO-TO recipe.