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.
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.
Equipment
- Food processor (optional)
- Mixing bowl
- Pie pan (8- or 9-inch),
- Measuring spoons
- Measuring cups
- Resealable plastic bag (optional)
Ingredients
- 10 ounces 284 g vanilla wafer cookies
- ¼ teaspoon ground cinnamon
- ½ cup 112 g nondairy butter, melted
Instructions
- 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 & 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.
Nutrition values
Calories: 250 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 13 g | Sugar: 10 g