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Butter Cookie Crust

Read Reviews (17)

"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." — Nona

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Original recipe makes 1 - 9 inch crust Change Servings

1 1/2 cups finely crumbled vanilla wafers
1/4 cup white sugar

6 tablespoons butter, melted
1/2 teaspoon ground cinnamon

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Directions

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

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Reviews More Reviews

Most Helpful Positive Review

Nov 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).

—SEE NU

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Most Helpful Critical Review

Apr 18, 2012

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.

—JDRABIK

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21 Ratings

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Oct 08, 2002

A good easy crumb crust. Make sure you make the crumbs fine enough. :&)

—SISSI808

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Jul 28, 2008

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 DEFINATLY make this again but I'm going to try it with less butter to see what happens.

—Leasweetie

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May 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!

—KATESTROFE

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Jun 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.

—BIZZYSMOM

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Dec 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.

—Sweet Melissa

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Aug 29, 2002

I really like this crust! It compliments my oatmeal pie.

—BRAMY

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Nutrition

Calories
261 kcal
13%

Carbohydrates
30.4 g
10%

Cholesterol
23 mg
8%

Fat
15.2 g
23%

Fiber
0.8 g
3%

Protein
1.5 g
3%

Sodium
165 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butter Cookie Crust

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 261
Calories from Fat: 137

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 7.1g 36 %
Cholesterol 23mg 8 %
Sodium 165mg 7 %
Potassium 39mg 1 %
Total Carbohydrates 30.4g 10 %
Dietary Fiber 0.8g 3 %
Protein 1.5g 3 %
** Sugars 6.3g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 2 %
Iron 8 %
Thiamin 12 %
Niacin 11 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 8 %

* 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.