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    You are in: Home / Recipes / Yummy Chocolate or Gingersnap Cookie Crumb Pie Crust Recipe
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    Yummy Chocolate or Gingersnap Cookie Crumb Pie Crust

    Yummy Chocolate or Gingersnap Cookie Crumb Pie Crust. Photo by Lavender Lynn

    1/2 Photos of Yummy Chocolate or Gingersnap Cookie Crumb Pie Crust

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Andi of Longmeadow Farm's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    • 354.88 ml chocolate wafer crumbs or 354.88 ml gingersnap crumbs
    • 29.58 ml sugar
    • 2.46 ml vanilla
    • 59.14 ml butter, melted or 59.14 ml margarine

    Directions:

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

    Ratings & Reviews:

    • on February 07, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2011

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Yummy Chocolate or Gingersnap Cookie Crumb Pie Crust

    Serving Size: 1 (31 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 154.7
     
    Calories from Fat 78
    50%
    Total Fat 8.7 g
    13%
    Saturated Fat 4.5 g
    22%
    Cholesterol 15.6 mg
    5%
    Sodium 195.6 mg
    8%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 0.7 g
    2%
    Sugars 9.4 g
    37%
    Protein 1.4 g
    2%

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