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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 9 |
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Sweet crackers and cookies easily transform into delicious piecrusts. Be sure to use gingersnaps for the pumpkin ginger cheesecake pie and graham crackers for the chocolate s'more pie . Ingredients:
5 tablespoons unsalted butter, melted, plus additional for greasing |
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz) |
2 tablespoons sugar |
1/8 teaspoon salt |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.
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.
3. Cook's notes: 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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