Easy Press-In Pie Crust

I made this for the Black Bottom Pie, I used about six packages of the Oreo 100 calorie snack wafers. The crust was totally solid and didn't crumble at all when served. Excellent recipe.

This was super easy to make. I made the chocolate black bottom pie with this crust. I love when you are eating it you taste a course piece of salt which was really good. I didn't have problems with the crust falling like the others. It actually held up really well when I served it. (I was expecting it to fall apart)

This truly was easy. Throw all of the ingredients together in the food processor and instant delicious. Bonus: it smells delectable while it's cooking.

I made this with Mi-Del Gluten free gingersnaps for a Thanksgiving pumpkin pie. The 30g serving size X 6 is about the 6oz. called for in this recipe - 30 cookies crushed. I threw in a couple of extras that were broken. Looks beautiful in the 9" glass pie dish - so far so good. I had no problems with the crust falling, probably because the slanted pie plate is easier to work with than a straight-sided spring-form pan. I may try a creamier pumpkin cheese cake filling, we'll see...

I made this for the Maple Cheesecake with Roasted Pears. After 12 minutes in the oven I took the crust out and the sides had fallen down into the bottom of the pan. I just used a flat bottomed glass to push the sides back up. It started coming apart a bit but hopefully it will be strong enough to hold the cheesecake filling...fingers crossed!

I made this for the Maple Cheesecake with Roasted Pears and 6oz. of cookies were not nearly enough for my springform pan. I used all 9 oz. and adjusted the recipe accordingly. It might have been the recipe or my inexperience but the walls separated from the bottom after baking the crust so I had to doctor it a bit.