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
- 1.75 cups gluten-free crisp gingersnap cookies
- 7 tablespoons coconut oil , melted, or as needed
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Place cookies in a food processor or blender; pulse into fine crumbs.
-
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.
-
4
Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.
Nutrition Facts
Per serving
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