Thursday, October 22, 2015

Easy cookie Crust

30 homemade or bagged very crisp gingersnap cookies.  (make about 1 1/2 cups)

2 tablespoons sugar

4 tablespoons melted butter, more if needed

Mix together cookies, sugar in a food processor or blender and mix until the mixture is fine, pour to a medium bowl and add in butter mix together well.

Press to the bottom of and up the sides of a nine-inch glass pie pan.  Bake 5-7 minutes and remove and let cool.

You can also use this crust for a pumpkin pie, Pumpkin cheese cake or even a chocolate cream pie or apple pie.  If you fill it with any of these just bake as you would any filling mixture.

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