Yummy Chocolate or Gingersnap Cookie Crumb Pie Crust

Total Time
Prep 10 mins
Cook 10 mins

Very easy pie crust to put together. Use either chocolate wafers or gingersnaps, depending on your need.

Ingredients Nutrition

  • 1 12 cups chocolate wafer crumbs or 1 12 cups gingersnap crumbs
  • 2 tablespoons sugar
  • 12 teaspoon vanilla
  • 14 cup butter, melted or 14 cup margarine


  1. Preheat oven, 350 degrees.
  2. Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
  3. Mix crumbs, sugar, vanilla, and butter.
  4. If desired, reserve 2 tablespoons of crumb mixture for garnish.
  5. Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
  6. Bake 10 minutes. Cool.


Most Helpful

I have made this versatile pie crust numerous of times of different cookies and also pretzels. And if melting the butter before adding, this makes a perfect no bake crust as well. Perfect every time!

rosslare February 06, 2012

This crust was delicious! The texture was great; it held together well and had a good crunch without being too crispy. I used gluten free chocolate wafers, unsalted butter, and my Magic Bullet to crumb the cookies. I didn't have a shrinkage problem on the sides like others have mentioned, so I ended up with a really tall crust. I'll definitely make this again!

Idealyst84 July 06, 2010

I used this recipe for a pumpkin pie that had to be cooked an additional hour, and it turned out just fine. I was worried the crust would be overdone, but I just placed some foil over the edges to prevent the exposed crust from burning. I used MI-DEL gluten-free gingersnaps, and it was absolutely delicious.

GlutenFreeInDixie October 10, 2011

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