A cookie crumb crust is versatile and can be used for many kinds of pies. It’s an especially tasty option for a no-bake pie or cheesecake. And you can vary the flavors—just change cookies. Use gingersnaps, shortbread, chocolate cookies, or just about any firm, crisp cookie.
How to Use a Cookie Crumb Crust
- Cheesecake: Make a delicious cheesecake with a cookie crumb crust. A classic New York cheesecake is wonderful with a graham cracker or shortbread crust. Or pair a pumpkin cheesecake with a gingersnap crust.
- Chocolate Pie: Contrast the chocolate pie with a vanilla shortbread crust or double down on the chocolate and use chocolate wafer cookies.
- Key Lime Pie: Sweet cookie crumbs pair beautifully with the tartness of a Key lime pie or cheesecake.
- No-Bake and Frozen Pies: Cookie crusts are perfect for these pies because they don’t have to be baked.
Cookie Crumb Crust
Enhance the flavors of your pie with a cookie crumb crust. Whether it’s chocolate, key lime, or no-bake, this sweet crust is a great choice.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Pies
Ingredients
Scale
- 1 1/2 cups cookie crumbs
- 2 to 4 tablespoons sugar, depending on the sweetness of the cookies
- 4 tablespoons butter, melted
Instructions
- Crush the cookies. You can use a food processor to make the crumbs or put the cookies in a food storage bag and use a rolling pin to crush them.
- Put the cookie crumbs in a mixing bowl. Add the sugar and melted butter, mixing well until the crumbs are well coated with the butter.
- Press the crumbs into the pie pan and firmly press them into the bottom and up the sides. This will give your pie a sturdy base when it’s chilled or baked.
- You can either chill the crust before filling or bake it in a 350 F oven for 8 to 10 minutes.
