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(Don’t have a food processor? Try this method using a rolling pin and a plastic bag.) All you need to do is pick one cookie variety (or two if their flavors work well together, like shortbread and ginger snaps). In a food processor, start with about 2 1/2 – 3 cups of whole cookies. For pie, bars, cheesecake, and wherever else you may use a press-in, crumb crust your leftover holiday cookies are the answer. Give something new a try! If you do, we would love to hear how it worked out! Post a message on our Facebook page or leave a comment below! Quick and Easy Crushed Cookie Pie Crust You could also use a casserole dish, several individual ramekins, or a spring form pan. In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Use a round cake pan for a traditional pie, or a square cake pan for pie bars. The other great thing about this recipes is that since you are making the crust at home you don’t have to limit yourself to a pie pan shape. Making a savory pie? Try using Ritz crackers or Saltines! I really want to try making this crust with Girl Scout thin mints! Can you imagine what an awesome grasshopper pie that would make!? Here are some ideas:īutter Cookies (like the Danish ones that come in the blue tins at Christmas time… omg yum) One awesome thing about this recipe is that you can use any sort of dry cookie or cracker.

Refrigerate for 20 minutes to firm crumbs, Bake until. Press crumbs evenly onto bottom and up sides of pie plate.

(Or use food processor) Transfer crumbs to medium bowl, drizzle with butter, and mix with fingers until well combined Pour crumbs into 9-inch Pyrex pie plate. It is also great for any no-bake pie recipe. Place cookies in large zip-lock plastic bag and crush with rolling pin. This pie crust is perfect for any open faced pie such as creme pie, chocolate silk pie, cherry pie, etc. This is the easiest way to make a tasty, homemade pie crust in less than 15 mins.