12 Reviews

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!

2 people found this helpful. Was it helpful to you? [Yes] [No]
rosslare February 07, 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!

2 people found this helpful. Was it helpful to you? [Yes] [No]
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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
GlutenFreeInDixie October 10, 2011

I was thrilled to find this recipe because I can't get graham cracker pie crusts where we live. We've just moved (and I can't find my pie tins!) so I had to make my pie in a plastic microwave dish. Cooked it in the microwave for 1 1/2 minutes on HIGH. It firmed up well, shrunk a little on the sides. Next time I'll make the sides really high. Thanks for this lovely recipe.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Lee_tah March 28, 2010

Made this with Famous chocolate wafers and used it with a french silk pie. It was very crumbly and did not hold together well. I think I would add more butter AND more sugar. I would also use a metal utensil of some kind to press into the pan. Used my hands this time and think that was not best.

0 people found this helpful. Was it helpful to you? [Yes] [No]
P.Q. Butterfat December 12, 2013

After moving to a "culinarily" challenged region of the world I was ecstatic to find this recipe. Unfortunately I underestimated the shrinkage issue and ended up with 2 pie crust that barely covered the sides of my pie pans and not enough oreos to try it again. Initially I was going to rate 3 stars but after tasting my family and I decided that it deserved the 4th star. Needless to say, I will have to wait until tomorrow to make another attempt but will place in a springform pan instead. The end results were just too good to quit after 1 try.

0 people found this helpful. Was it helpful to you? [Yes] [No]
NC-QT June 05, 2010

Worked really well Made for a tofu chocolate mousse pie. Several people wanted the recipe. Used chocolate vanilla wafer like cookies. Made for Comfort Cafe Jan. 10

0 people found this helpful. Was it helpful to you? [Yes] [No]
Boo Chef in West Texas January 18, 2010

Hard to go wrong here, I had a little shrinkage problem but it doesn't affect the taste. I used crushed Oreo's for the crumbs and made mine tart size. Made for the Comfort Cafe July 09

0 people found this helpful. Was it helpful to you? [Yes] [No]
momaphet July 30, 2009

This is an easy and delicious crust to make. Unfortunately in my area of the country I could not find the cookie crumbs and I had to separate the oreos then crush them. Made for the Summer Comfort Cafe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Lavender Lynn July 30, 2009

This worked great, the exact right amount for my pie pan. I didn't even have a problem getting the first piece out when I was ready to serve. I used it to make Dreamy Chocolate Mousse Pie and the combo was lovely. Thanks for posting.

0 people found this helpful. Was it helpful to you? [Yes] [No]
*Pixie* April 04, 2009
Yummy Chocolate or Gingersnap Cookie Crumb Pie Crust