Get creative with cookie pie crusts

The traditional cookie-based pie crust is the graham cracker crust, which is essentially graham cracker crumbs and butter, sometimes with a bit of sugar and/or spice added in. (I usually leave out the sugar, because I don’t think I need the extra sweetness.) But you don’t really need to be limited to that.

You can make a wide variety of fun, tasty pie crusts from other types of cookies. The key is to choose crispy cookies, as soft cookies are more likely to create a soggy crust. Here are some suggestions:

• Gingersnaps — great with pumpkin pie or vanilla custard filling
• Chocolate cookies — great with chocolate fillings. Oreos can be used, but if you don’t remove the creaming filling, be sure to reduce the butter.
• Vanilla Wafers — Toast them first so they are extra crispy
• Oatmeal cookies — Be sure to use the crispy kind!
• Shortbread cookies — A great subtle crust flavor
• Pecan Sandies — This adds a touch of nuttiness to the shortbread cookie idea

Ready to get creative with your crumb-y pie crust? Here’s a basic recipe:

1 1/2 cups finely ground cookie crumbs
6 tbsp melted butter

Mix together and press into your pie tin. Fill with your chosen filling! For some ideas on what to fill that pie crust with, grab a copy of Your Perfect Pie.