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Recipe for Cookie Crumb Crust

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
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Servings: Makes 1 (9-inch/23cm) crust
Quick and easy to assemble, with no rolling required, this crust forms the base for simple pies, such as chocolate pudding pie and banana cream pie.

1 1/4 cups cookie crumbs, such as graham crackers, chocolate wafers, vanilla wafers, shortbread cookies, digestive biscuits, or gingersnaps
5 tbsp. unsalted butter, melted
3 tbsp. sugar

Position a rack in the middle of an oven and preheat to 350°F (180°C).

In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch (23cm) pie pan or dish.

Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more.

Makes one 9-inch (23cm) crust.

Source: DianasDesserts.com
Date: August 6, 2003


Reviewer: linda ross
the crust was very messy and it all tuned into a big messy blob. i do not recommend this recipe to anyone.

Reviewer: Kathy Michaels
I use nothing but Lorna Doons for cookie crumb crust and my definition of cookie crumb crust is for the top of an apple pie. Not really the crust, rather, the top crust.


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