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Active Time
10 min
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Total Time
1 1/4 hr
Sweet crackers and cookies easily transform into delicious piecrusts. Be sure to use gingersnaps for thepumpkin ginger cheesecake pieand graham crackers for thechocolate s'more pie.
Ingredients
Makes enough for a 9- to 9 1/2-inch pie
Special Equipment
Step 1
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.
Step 2
Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
• To make cookie crumbs, break up crackers or cookies into small pieces, then pulse in a food processor until finely ground. • For pumpkin ginger cheesecake pie, use 4 (not 5) tablespoons melted butter plus additional for greasing.
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Reviews (8)
Back to TopPerfect crumb crust, watch your oven closely The last 3-4mn, mine browned a bit much but tasted amazing anyways so All GOOD!
ahm
Guatemala
11/15/2020
If you are new to crumb crusts, ignore the dimwitted reviews below. This is a classic crumb crust, in classic proportions. It will make a perfectly good crumb crust. Like most graham cracker crumb crusts, it works best if it's more a flat crust than trying to pile it up against the sides of a pan. It's crumbly. Duh. "Crumb" crust. Duh.
davey1107
L.A.
7/26/2015
我的派皮效果非常好。我做了gingersnap crust recipe as written and baked it in a pie plate. I used 4 Tbls. butter as noted and only a light film to butter the pan. I pressed the crust down with the bottom of a measuring cup before baking. The crust did not shrink. Afraid it might slide down the sides after baking, I lightly pressed the crust again with the bottom of a metal measuring cup after removing from the oven, though I'm not sure this was necessary. I haven't eaten the pie so am reluctant to give it four stars at this time.
tlchris1
12/28/2010
I have no problem with the ingredient ratio, but I never butter my pie plate first. There is enough butter in the recipe itself. I use a 9" deep-dish Le Crueset pie plate and the crust never sticks.
anniemv
Manalapan, NJ
11/25/2009
WAY too much butter, I had to sop it up with a towel. Very disappointed with this crust.
cynpatjosh
11/24/2009
What a HUGE bummer! Cooked a gingersnap crust, doubled the recipe for a 9" deep dish AND added more cookies than called for to make up for the obviously too much butter. Crust melted and shrank to the bottom of the pie pan and sides crumbled over. Disappointing and a huge inconvenience the day before Thanksgiving...
kinderhore
San Francisco
11/21/2007
It was fine with the pumpkin cheescake pie, but it did take time to soften up enought to not be emarrassing to eat.
Anonymous
Naperville, IL
11/26/2006
I doubled recipe to make a larger cheesecake. I used a very large springform pan and doubled the crumb crust recipe also. The butter melted, ran out the bottom of the pan, filled the bottom of the oven with melted butter which burned and smoked requiring me to clean the oven. During the time the cake was in the oven baking the house filled with smoke and set off the detectors. When looking at the recipe and checking it with other crumb crusts I have made, I believe the butter amount was too much.
Anonymous
11/23/2006
