Tag Archives: cookie crumbs

You Can Have Cookies for Crust

The topic of pies came up the other night while sharing beers with friends. (I know, right? How random. Pie.) And someone mentioned they don’t like pastry pie crust, but they do like cookie crusts. I started thinking about all of the cookies I could use for crusts. Mmm…. Cookies.

I made an Oreo crust for the Grasshopper Pie. And a— wait a minute. Oh my! Look at all of these OREO pie recipes!! I’m so easily distracted by pie and recipes….

I’ll have to check that out later because I want to talk about how easy cookie crusts really are. Plus they are delicious. Graham crackers are the classic. I think my sister uses some kind of almond cookie for her awesome cheesecake, and that would make a delicious pie crust, too. I used a package of Pepperidge Farms shortbread cookies for a Mandarin Orange Cheesecake Pie (recipe TK!) a few weeks ago, and that was darn tasty.

I noticed that a lot of the older cookbooks recommend Zweibacks as a cookie to crumble for a crust. Man, I loved those teething biscuits. Seriously. Crunchy goodness. Sounds kind of odd for a crumb crust, though. Maybe it’s just me.

A few cookies I recommend are Anna’s Thins (any flavor, but ginger rocks), LU’s le Petit Beurres, and, most importantly, Jules Destrooper‘s Almond Thins or Butter Crumbles. Yumness right there.

The basic recipe is about 2 cups of cookie crumbs and 2-4 tbs butter, melted. You may need more butter if the crumbs feel too dry. Depending on the size of the cookie an your pie plate, you may use 12-24 cookies. You can either use a food processor, or put the cookies in a Ziploc bag and smack the heck out of them with a rolling pin. That’s how I like to do it. With a rolling pin. Trust me.

Mix the crumbs and melted butter together and press into a pie plate.  You can cover with plastic wrap and press a smaller pie plate into the crust to get it even. Or you can use the bottom of a glass to do the same thing. Just make sure that you press the crumbs evenly on the bottom and up the sides. Bake for 8 minutes in a preheated 350° oven and let cool on a wire rack before filling. There’s your crust.

I have seen recipes, like this one for Nabisco’s FAMOUS® Chocolate Wafer crust, that add sugar to the crumbs and butter. More sugar? I don’t think it’s necessary.  (So I have to point this out, but does Nabisco own the rights to shouting “FAMOUS!!” or just the word FAMOUS in all caps? Weird. Oh, shit! I probably owe them money now.)

That’s pretty much it. Go ahead and have yo’ cookie crust!

Any questions?

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