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A gluten-free version of cookie crumb crust for pies. I’ve made this with butter cookies, graham crackers, animal crackers, and even vegan cookies. This recipe makes one 9-inch pie crust. If using for a pie that needs to be baked, making sure it is only lightly browned, or it may burn when re-baking.
Ingredients
- 1 ¾ cups gluten-free crisp gingersnap cookies
- 7 tablespoons coconut oil, melted, or as needed
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place cookies in a food processor or blender; pulse into fine crumbs.
Step 3
Pour cookie crumbs into a bowl. Drizzle 5 tablespoons coconut oil on top; mix well with a fork. Add 1 tablespoon coconut oil if mixture doesn't hold together. Press mixture into a pie plate to create a crust. Drizzle remaining 1 tablespoon coconut oil over the top.
Step 4
Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.
Cook’s Notes:
If crushing cookies by hand, place cookies in a large resealable plastic bag and seal. Use a rolling pin to crush into fine crumbs.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 205 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat10g | 52% |
| Sodium62mg | 3% |
| Total Carbohydrate15g | 6% |
| Dietary Fiber1g | 3% |
| Protein2g | |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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