Yummy Chocolate or Gingersnap Cookie Crumb Pie Crust

"Very easy pie crust to put together. Use either chocolate wafers or gingersnaps, depending on your need."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by _Pixie_ photo by _Pixie_
Ready In:


  • 1 12 cups chocolate wafer crumbs or 1 1/2 cups gingersnap crumbs
  • 2 tablespoons sugar
  • 12 teaspoon vanilla
  • 14 cup butter, melted or 1/4 cup margarine


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

Questions & Replies

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  1. rosslare
    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. Idealyst84
    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!
  3. Spoonless Kitchen
    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.
  4. Lee_tah
    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.
  5. P.Q. Butterfat
    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.


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