The Best Part of a Pie
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.
SEE THE RECIPE
by
Samantha
by
Samantha
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!
Share Your Thoughts
Did you find this article helpful? Has it inspired you? What else would you like to know?
Ready to make the recipe? Let’s get started making Creamy Lime Pie!
