Vanilla Wafer Cookie Crumb Crust

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 07/03/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 07/03/19

Pumpkin butter pie in cookie crust

Diana Rattray
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 8 servings

Use this vanilla wafer crust for your favorite pie filling. It's especially good for a no-bake pie like the pumpkin butter pie in the photo. 

Use it for any pie in place of a graham cracker or other cookie crumb crust.

Ingredients

  • 1 1/2 cups fine vanilla wafer crumbs, about 30 to 35 cookies
  • 2 tablespoons granulated sugar
  • 5 tablespoons butter (softened)

Steps to Make It

  1. Heat oven to 350 F.

  2. Blend ingredients thoroughly.

  3. Press into the bottom and up the sides of a 9-inch pie plate.

  4. Bake for 8 to 10 minutes.

  5. Cool thoroughly before filling.

Tips

  • 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.

Recipe Variations

  • 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.

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