Butter Cookie Crust

Butter Cookie Crust

18

"A rich buttery crust that's perfect for just about any sort of filling. It's perfect for cheesecakes. You may substitute chocolate cookie crumbs for a chocolate crust."

Ingredients

{{adjustedServings}} servings 261 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
  3. Bake in the preheated oven for 7 minutes. Cool.

Footnotes

  • Editor's Note:
  • Depending on what's available in your area, you may substitute tea biscuits, butter cookies, or digestive biscuits for the vanilla wafers.
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Reviews

18
  1. 24 Ratings

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I make this one all the time. With one change I do not add the cinnamon. I have found that I do not particularly likes spies in pie crust(as in graham cracker crust).

A good easy crumb crust. Make sure you make the crumbs fine enough. :&)

This crust is SO good! I used it for key lime pie and I will NEVER use graham cracker crust again! However, I do think there's a bit too much butter in this recipe... it made the crust a little ...