By Andi of Longmeadow Farm on May 02, 2007
Photo by Lavender Lynn
Photo by Lavender Lynn
"Very easy pie crust to put together. Use either chocolate wafers or gingersnaps, depending on your need."
Serving Size: 1 (31 g)
Servings Per Recipe: 8
"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!"
"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!"
"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."
"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."
"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."
"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."
"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"
"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"
"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."
"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 Recipe #334665 and the combo was lovely. Thanks for posting."
"Can't believe I haven't submitted a review for this crust! I've made it several times -- using "no sugar added" Pecan Shortbread cookies. Fabulous!!!!"
"Was going to make this for eating right here at home, but instead it was made (actually made half again as much!) for a quick chocolate pudding pie that I took to an impromptu potluck! Used the chocolate waffer crumbs, then coarsely crushed 3 chocolate Oreos to sprinkle over the top! I like the idea of making my own crumb crust since most of the time I enjoy making a 9" or 10" deep dish pie! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]"