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With graham crackers or chocolate or vanilla wafers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.

Source: Everyday Food, November 2010
Total Time Prep Yield



Cook's Notes

Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer. Bake the crust a day or two ahead, fill it the night before, then add a topping before serving.

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How would you rate this recipe?
  • esterosa
    24 NOV, 2010
    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.
    • MS12478421
      6 OCT, 2017
      The crust was easy - lightly greased the springform pan - which made the crust cling to the sides - since I made this 2 days ahead (crust only before filling) do I refrigerate or leave on counter til filled -
  • cybele pauli
    23 NOV, 2012
    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.
  • raytaylor1459
    16 JUN, 2012
    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)
  • mail9934702
    24 NOV, 2011
    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.
  • sdmbh
    23 NOV, 2011
    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...
  • mhelman
    19 NOV, 2011
    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!

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