|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use it for any pie in place of a graham cracker or other cookie crumb crust. This is such a versatile crust, you just might find yourself using it more and more for your pies.
1 1/2 cups fine vanilla wafer crumbs, about 30 to 35 cookies
2 tablespoons granulated sugar
5 tablespoons unsalted butter, softened
Gather the ingredients. Heat oven to 350 F.
Blend ingredients thoroughly.
Press into the bottom and up the sides of a 9-inch pie plate.
Bake for 8 to 10 minutes.
Cool thoroughly before filling.
- Too hot to turn the oven on? You can skip the baking step for any cookie crumb crust. While baking firms it a bit more and adds some flavor, it isn't necessary. Just make sure the crust is thoroughly chilled before you add the filling.
- Use this recipe for pie or cheesecake.
- Add a few tablespoons of finely chopped pecans or walnuts to the cookie crumbs.
- Replace the vanilla wafer crumbs with gingersnap crumbs for a gingersnap crust.
- Replace the vanilla wafer crumbs with chocolate cookie crumbs, ground animal crackers, or shortbread cookie crumbs.
- Add about 1/2 teaspoon of cinnamon or other spices to the crumbs.