Butter Cookie Crust

27 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 10
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1
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A rich buttery crust that's perfect for just about any sort of filling. It's perfect for cheesecakes. You may substitute chocolate cookie crumbs for a chocolate crust.

By Nona
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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.

  • Bake in the preheated oven for 7 minutes. Cool.

Editor's Note:

Depending on what's available in your area, you may substitute tea biscuits, butter cookies, or digestive biscuits for the vanilla wafers.

Nutrition Facts

Per Serving:
260.54 calories; 1.55 g protein; 30.37 g carbohydrates; 15.19 g fat; 22.9 mg cholesterol; 164.63 mg sodium.Full Nutrition

Reviews (20)

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Most helpful positive review

SISSI808
10/08/2002
A good easy crumb crust. Make sure you make the crumbs fine enough.:&)
Helpful
(22)

Most helpful critical review

Anonymous
01/04/2018
Taste was okay with following the recipe exact; however it was greasy and yet somehow rock hard at the same time. Nearly couldn t get extremely sharp knife through it. Will not be making this recipe again.
27 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 10
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
SEE NU
11/27/2005
I make this one all the time. With one change I do not add the cinnamon. I have found that I do not particularly likes spies in pie crust(as in graham cracker crust).
Helpful
(31)
SISSI808
10/08/2002
A good easy crumb crust. Make sure you make the crumbs fine enough.:&)
Helpful
(22)
Calebz_Wife
09/03/2016
This crust is SO good! I used it for key lime pie and I will NEVER use graham cracker crust again! However I do think there's a bit too much butter in this recipe... it made the crust a little greasy and when it cooled it was kind of hard like candy. I will DEFINITELY make this again but I'm going to try it with less butter to see what happens.
Helpful
(20)
Kate Heitstuman Dobson
05/26/2003
This is a tasty and easy crust. I used it for banana cream pie and it was wonderful. I added some chopped macadamia nuts (I got this from a favorite restaurants banana pie) and omited the cinnamon. It was wonderfully crispy and the nuts added a crunch. Yummy!
Helpful
(14)
BIZZYSMOM
06/12/2003
A nice change from graham cracker crust. It held together nicely for my French Silk pie. My daughter had a blast crushing the cookies (enclosed in a heavy duty zip lock bag) with a rolling pin. Thanks for sharing Nona.
Helpful
(12)
Sweet Melissa
12/02/2008
This worked out well and was easy to make. The cinnamon was not good because I used it with chocolate pie filling. Also mine turned out a little wet after the filling sat in the pie shell for 2 days. Not sure if that was normal or if it was just the filling I used.
Helpful
(12)
Anonymous
08/29/2002
I really like this crust! It compliments my oatmeal pie.
Helpful
(6)
Kim Treat
12/11/2003
Easy and very good
Helpful
(5)
cheryl
05/15/2008
Love this crust.I have never been a big fan of graham crackers so this crust is the perfect alternative. Made this with key lime pie VII for a simple delicious desert. Thanks for the recipe
Helpful
(5)
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