This is a great way to use up some gluten-free cookies that you accidentally left out of the fridge overnight and got rock-hard before you had a chance to scarf them all down. Use in any recipe that calls for a graham cracker crust.
1-3/4 – 2 cups gluten-free cookie crumbs
6 Tbs butter, melted
Combine the ingredients in a pie plate, mix well. Press firmly onto bottom and sides of plate. Fill immediately, or chill for 20 minutes before filling.
Note – this worked best with finely ground cookies. I used rock-hard snickerdoodles, and stored the excess in the freezer. I want to try this with chocolate cookies and ginger snaps, too, but I’m getting better about not leaving the gluten-free cookies out of the fridge, so it might be a while before I have a supply to work with.