Cookie Crust

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.

Cookie 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.

About Li

A writer, runner, and Gluten-Free Zealot, I’ve been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you’re gluten-free, it’s even better!

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