Reviewed: Apr. 16, 2012

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.

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Reviewer:

MarkA

Reviewed: Nov. 28, 2010

I put the cookies in a food processor. The key is grinding the cookies until very fine. I made 2 crusts and used a whole box of cookies. Good crust.

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Reviewer:

southern_gyrl

Reviewed: Sep. 1, 2010

Very tasty and super easy to prepare.

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Reviewer:

hfeller

Reviewed: Jun. 21, 2010

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!

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Reviewer:

lissalea

Home Town: Orange, California, USA

Living In: Lake Elsinore, California, USA

Reviewed: May 6, 2010

Followed Sarah's suggestions and used for the Fruit and Cream Pie I recipe on here. Tasted great, making another one this weekend!

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Reviewer:

Lacyloo

Cooking Level: Intermediate

Home Town: Henderson, Texas, USA

Reviewed: Dec. 10, 2009

To me I think if you add sugar it stays together alot better when I did it this way it fell apart

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Reviewer:

ahhhh

Reviewed: Jul. 29, 2009

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!

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Reviewer:

sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: Jun. 29, 2009

i tryed this recepie, and came out with a soggy crust. i suggest cutting down to 1/4 cup melted butter.

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Reviewer:

pixiemajik18

Reviewed: Mar. 29, 2009

Goes really well with Mini Cheesecakes but I think I may like a basic graham cracker crust better. Great if you'd like a change of pace from that though!

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