Vanilla Wafer Crust Recipe -
Vanilla Wafer Crust Recipe

Vanilla Wafer Crust

Recipe by  

"This is an unbaked crumb crust. Very easy."

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Ingredients Edit and Save

Original recipe makes 1 pie crust Change Servings


  1. Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 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!

Most Helpful Critical Review
May 15, 2007

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.

Aug 23, 2005

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!

Jul 23, 2003

I added 1/4 c sugar and used for a cheesecake. Very good.

Nov 22, 2006

Really simple and tasty - used for a lemon meringe pie - WOW

Oct 22, 2004

I put a a bit of sugar, cinnamon, nutmeg, and ground cloves in to compliment a pumpkin cheescake. Very good.

Jun 23, 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!

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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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 158 mg
  • 6%

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

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