*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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.
I cut back on the butter because others said it was greasy but other than that I followed the recipe. I wanted an easy crust for my kids to use with an almond pear tart. Well it WAS easy but the taste really took over the whole tart. I thought the crust was too sweet and too hard and the cinnamon was quite strong. I don't think I'll use this again.
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