Vanilla Cookie Pie Crust

This easy-to-make vanilla wafer pie crust brings back childhood memories. With a hint of cinnamon and no hydrogenated oils, it’s the perfect base for fresh fruit pies or creamy cheesecakes.
Portions:1
Preparation Time: 15 minuten
Cooking Time:10 minuten
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Equipment

  • Food processor (optional)
  • mixing bowl
  • Pie pan (8- or 9-inch),
  • measuring spoons,
  • Measuring cups
  • Resealable plastic bag (optional)

Ingrediënten

  • 10 ounces 284 g vanilla wafer cookies
  • ¼ teaspoon ground cinnamon
  • ½ cup 112 g nondairy butter, melted

Instructies

  • Turn the vanilla wafer cookies into crumbs by processing them in a food processor or placing them in a resealable plastic bag and crushing with a rolling pin.
  • Mix the ground cinnamon into the crumbs.
  • Pour the crumb mixture into the center of an 8- or 9-inch pie pan.
  • Pour the melted nondairy butter over the crumbs and mix it into the crumbs using your fingers until well combined.
  • Press the mixture into the sides and bottom of the pan to form a crust.
  • Refrigerate the crust for 1 hour to stiffen.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the crust for 10 minutes.
  • Once baked, allow it to cool before filling with your favorite pie filling.

Notes / Tips / Wine Advice:

Serving Tip:
This crust is ideal for pairing with fresh fruit pies like the Piled High Strawberry Pie or a rich cream-based filling like Strawberry Rhubarb Frozen Cheesecake Pie.
Wine Advice:
A light, sweet wine like a Moscato or a fruity Rosé will complement the flavors of a fruit-filled pie on this crust.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 13 g | Fiber: 1 g | Sugar: 10 g | Salt: 0.3 g
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Recipe Category Basic recipe / Dessert / Pie
Country International
Season: All seasons
Diets Vegan
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