Mr. Wilson loves pie, he loves apple pie, he loves pumpkin pie, banana pudding pie there are very few pies that Mr. Wilson won’t try but he isn’t always a fan of the crust on pies.
Too Flaky, Too soft, Too crunchy so I try to do most of the pies in a graham cracker pie crust and not going to lie often it is a store bought graham cracker pie crust because….well convenience.
This thanksgiving Mr. Wilson requested pumpkin pie and banana pudding pie but he wanted them in a graham cracker crust- Turns out using a store bought pie crust for the pumpkin pie wasn’t going to work because they get a little burnt. So I thought about the different ways to accomplish this without losing any flavor and I decided what if I make my own and sorta do a par baking so the crust will finish baking once the pumpkin is added.
So while others have visions of sugar-plums dancing in their heads I had visions of pie crusts dancing in mine, a simple graham cracker pie crust can really be recreated with any cookie that wasn’t filled with chocolate chips or caramel bits.
My first trial (when the photos were taken) I used a cinnamon sugar mixture instead of the regular granulated sugar and the taste was what I wanted but it created a more chewy crust and a much darker crust than I intended so on the next go around I used plain sugar and the crusts had a more traditional pie crust color and a more graham cracker style crust, but both crusts were really good.
As Always Remember to Wash Your Hands, Wear A mask
Simple Any Cookie Pie Crust
70 Nilla wafers/ Oreo Cookies/ Shortbread cookies/ graham crackers
¼ cup granulated sugar
1/3 cup melted butter
Preheat oven to 350- Lightly spray pie plate with cooking spray and set aside
Place cookies in food processor and pulse until only the crumbs remain (You can also do this by hand with a Ziploc baggie)
Transfer cookie crumbs to a medium size bowl stir in sugar and melted butter
Once the mixture is combined well Press the crumbs firmly into the pie plate and up the sides ( I added Cinnamon to this crust which is why the crust is a bit darker)
Bake for 10 minutes at or until edges are starting to brown.
Allow to completely cool on a wire rack before filling
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