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Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
227 calories; protein 1.5g; carbohydrates 24g; fat 14.2g; cholesterol 20.3mg; sodium 157.7mg. Full Nutrition
Most helpful positive review
Nice start to a good recipe. I used 40 cookies, 1/4 cup melted butter, and 1 1/2 tablespoons sugar. Combined everything in a food processor and pressed into a pie plate. Baked the crust at 350F for 9 minutes, let it cool stlightly and then filled it with my pie filling and baked the pie (I made Key Lime). Perfect! Read More
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(224) Most helpful critical review
I used this as the crust for a banana cream pie and ended up with a slightly soggy crust. Perhaps it would have worked better if I had baked the crust a little first. Read More
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(26) Reviews: Most Helpful
Nice start to a good recipe. I used 40 cookies, 1/4 cup melted butter, and 1 1/2 tablespoons sugar. Combined everything in a food processor and pressed into a pie plate. Baked the crust at 350F for 9 minutes, let it cool stlightly and then filled it with my pie filling and baked the pie (I made Key Lime). Perfect! Read More
Helpful
(224) 
I used this crust to change the banana pudding IV recipe here on allrecipes to a banana cream pie. I also added about 1/3 cup of powdered sugar and it was so good! We love the banana pudding recipe but agreed that this time the crust was the best part. I've used the recipe again today to make strawberry pie-yum! So versatile! Read More
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(69) 
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I used this as the crust for a banana cream pie and ended up with a slightly soggy crust. Perhaps it would have worked better if I had baked the crust a little first. Read More
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(26) 
I put a a bit of sugar cinnamon nutmeg and ground cloves in to compliment a pumpkin cheescake. Very good. Read More
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(17) A great starter recipe that needs a lot of work. Keeping the story as short as I can.....40 cookies, 1/4 C butter, 1/3 C powdered sugar, a handful of walnuts, splash of vanilla. Pulsed in a processor. Took the advice of an earlier reviewer and baked at 350F for nine minutes. Poured in a Meyers Lemon filling and cooked for another 30 minutes. Maybe the best pie I've eaten and the crust was perfect. IMHO you have to cook this crust, especially with a non-bake pie, or the crust will be mush. I used a Marie Callender size pie tin and had more crust than I needed. Next time I'll use 30 cookies and maybe a tad more nuts....pecans or macadamias should be awesome in this crust. Anyway, thanks for a great idea. Read More
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(16) Advertisement
Good change from the normal graham cracker crust. I used my food processor and pulsed the crumbs butter some orange zest and a little cinnamon sugar. I baked at 350 for 10 minutes cooled and filled with a pudding/cool whip mixture. Yum! Read More
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(12) 
