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The Best Part of a Pie

The Best Part of a Pie

April 07, 2016
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It could be argued that a crumb crust is better than the actual pie filling. While I’m partial to a classic graham cracker crust, there are many other equally tempting crust options.


A general rule of thumb is to use 2 cups of whatever crumbs you call your favorite, 1/4 cup melted - butter and a couple of tablespoons of sugar for a 9-inch pie pan. The sugar amount can be reduced if you’re using sweeter cookies like shortbread or chocolate wafers.


I’ve rounded up eight recipes that use different kinds of cookies for a crumb crust and two that call for a salty alternative!


Gingersnap crust

Creamy Lime Pie and Gingersnap Pumpkin Cream Tart


Shortbread crust

Fresh Strawberry Pie and Black and White Chocolate Tart


Graham cracker crust

French Silk Pie Bites and Tangerine Supreme Tart 


Chocolate cookie crust

Raspberry Cheesecake with Chocolate Crust and Chocolate Silk Pie 


Pretzel crust

Banana Cream Tart with Salted Caramel and Frozen Strawberry Margarita Pie


With so many sweet and salty options, the variations are truly endless. Happy Baking!



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