Sandwich Cookie Crust! Chocolate, vanilla, lemon, and mint, oh my! Thank you sandwich cookie makers for expanding the flavors to customize each and every pie! I use lemon cookies for Lemon Fluff Pie and Lemon Sour Cream Pie; chocolate cookies for Frango Mint Pie, Chocolate Hazelnut Silk, and Chocolate Velvet Cream. And of course vanilla goes with just about everything!
All pies need a great crust and a Sandwich Cookie Crust is just a step above graham! So, when wanting a crumb crust, graham crusts have their place, but it does not always fit the bill. All you need is 25 sandwich cookies and 4 tablespoons butter and you’re set.
I crumble and break up the cookies a little by hand before processing. Use a blender or food processor to turn the cookies into a fine mix. Stir in the melted butter and press into a 9-inch pie plate. I use a custard cup to press in the sides and bottom for a more uniform crust.
Bake the crust at 350 degrees for a short 5 minutes for a crisp crust or no baking at all for a more tender crust. Either way it’s ready to cool and fill with your favorite pie filling. It’s truly that easy.
Sandwich Cookie Crust
Ingredients
- 25 sandwich cookies
- 4 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees (if baking the crust).
- In a blender or food processor, blend until cookies are a fine mix.
- Using in a fork stir in the butter until mixed thoroughly.**
- Press the cookie mix into a 9-inch pie plate.
- Bake at 350 degrees for 5 minutes for a crisp crust, or skip baking and refrigerate use as is for a more tender crust.
This recipe is wonderful and I love the variety of crusts to match the filling. Thank you!!!
Pat Hughes
Thank you and happy pie baking fellow pie peep!