Butter Cookie Crust

Butter Cookie Crust

18 Reviews 1 Pic
Recipe by  Nona

“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.”

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Adjust Servings

Original recipe yields 1 - 9 inch crust



  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.

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Reviews (18)

Rate This Recipe


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 greasy and when it cooled it was kind of hard like candy. I will DEFINATLY make this again but I'm going to try it with less butter to see what happens.

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Amount Per Serving (8 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 30.4 g
  • 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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Butter Flaky Pie Crust


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Graham Cracker Crust III