• Cooking Time: 10 minutes blind baked
  • Servings: 1 pie crust
  • Preparation Time: 5 minutes


For Thanksgiving I followed a basic old standby pie recipe from Libby's canned pumpkin. It called for a pre-made pie crust which worked for me since I was busy cooking and baking everything else. The pie was fine but the crust...yuck! So we made a second pie the following day and I ground up my leftover vanilla wafers and ginger snaps to yield two cups of ground cookies. Then I threw in what I thought might work flavor-wise, including cinnamon, brown sugar, a touch of flour, and butter. This completely made the pie, added, depth,and flavor, avoided buying a poorly made bland crust AND let nothing go to waste, so I thought I'd share with you and maybe you can save a few pennies while making a better crust.


  • For a 9" pie dish
  • 2 cups ground cookies (use what you have on hand that will complement the pie and grind finely in the food processor)
  • 1 tsp. cinnamon (you can substitute other spices that will enhance the flavor)
  • 1/4 cup light brown C & H sugar
  • 1 Tbs. all purpose flour
  • 1/4 tsp salt
  • 4-8 Tbs. melted unsalted butter


  • mix all dry ingredients then add just enough butter until the ingredients hold together when squeezed.(depending on how absorbent the cookies are that you use will require up to 8 Tbs. butter to get it to hold together)
  • grease pie dish and then press in mixture into pie dish
  • bake blind for 5-10 minutes at 400 degrees until slightly browned then remove from oven and pour in your pie mixture and bake as your pie filling recipe directs.
  • Note- you can use this as base or crust for any cookie bars as well. It yields a rich carmel-y flavor when blind baked first then bake filled.

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