Although crushed candy canes are a must-have for this holiday cheesecake’s topping, you can instead sprinkle melted chocolate chips over the top or layer whipped cream on top before adding the candy canes. As you think of ways to make this dish better, kindly add your comments!
| Servings: | 8 |
| Yield: | 1 pie crust |
Ingredients
- 1 ½ cups vanilla wafer crumbs
- ⅓ cup butter
Instructions
- Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.
Reviews
I make this crust every time I make strawberry cheesecake (my family’s favorite.) No substitutions. LOVE IT
This recipe is a good start, it needs some work though. I started by putting 45 cookies (40, as others said, was not enough for a 9in pan). I put the cookies in a large ziplock bag and rolled them out with a rolling pin. I added 1 1/2 TBSP sugar, 1/2 TBSP powdered sugar and a half stick of unsalted butter. Cooked for 9min at 350F. Wonderful compliment to my banana cream pie!
excellent crust.
Everyone loved this crust! It was perfect. Our cheesecake filling required baking, so it did get baked with the cheesecake. I’m sure it would be just as good if not baked.
I made it without changes and it was excellent. I used it as the basis of a coconut/banana cream pie with meringue, and though the meringue didn’t hold up, the crust and custard were delicious.
Added a bit of sugar.
Took other reviewers suggestion and added 1.5 tbsp sugar and baked in oven for 7-9 minutes at 350. Perfect crust! Use this for a banana cream pie.
Took other reviewers suggestion and added 1.5 tbsp sugar and baked in oven for 7-9 minutes at 350. Perfect crust! Use this for a banana cream pie.
The crust works really well with the banana pudding pie. I did attempt to make mini pies as I had some left over since I had made four batches, with pumpkin pie mix I attempted to use this as a baking. The crust does not bake and doesn’t hold, I know it’s not made for it. If anyone was curious, just wanna give you the scoop. Very tasty tho for the cooled crust.
very good and easy. I baked it at 350 for 10 minutes.
It was so good with one change! My mom, who usually makes pies from scratch at home, said it was excellent. It held well for cutting and serving. Good texture. Taking other reviewers suggestions, I used a food processor to crumble the cookies and then cut in the butter. Also baked the crust first for about 8 or 9 min at 350F and let it cool before adding filling. Excited to use this crust for all kinds of pies!
Perfect for Jello pie. No need to bake.
Exactly what I wanted/expected. Though following these measurements didn’t quite make enough crust for my pie plate, and if you’re using a pyrex or other not non-stick pan, you’ll want to coat the the pan with butter or some non-stick element.
It was good, however I would use 2 cups of crushed vanilla wafers for a 9in. pie crust
An excellent crust, especially for fruit pies! I would, however, strongly suggest that you bake it before you fill it. I baked it at 350 for about 9-10 minutes for a full 9×13 pan. It turned out beautifully!
I made it and it’s perfect. I’ve been using it for my cheesecakes and it turns out perfect everytime and yes if you make a type of pie that is really wet you should bake this crust a bit so it isn’t soggy .
Easy and delicious, and not too sweet.
DELICIOUS!!!! Used this for homemade banana cream pie 🙂 Perfect!
This was an easy crust (and especially good w/ the “Banana Cream Pie I” recipe from this site). Changes I made include: 1) I didn’t measure the crumbs exactly – just approximated it and added more butter if it was a little dry. 2) I enlisted the help of my husband to crush the cookies in a Ziplock freezer bag w/ a small hammer from his toolbox over a cutting board (much easier than using a meat pallet). 3) I baked it at 350 degrees for approximately 10 minutes until it wasn’t too soft. 4) I added 1/3 cup of white sugar before pressing it into my pie pan.
A great starter recipe that needs a lot of work. Keeping the story as short as I can…..40 cookies, 1/4 C butter, 1/3 C powdered sugar, a handful of walnuts, splash of vanilla. Pulsed in a processor. Took the advice of an earlier reviewer and baked at 350F for nine minutes. Poured in a Meyers Lemon filling and cooked for another 30 minutes. Maybe the best pie I’ve eaten and the crust was perfect. IMHO you have to cook this crust, especially with a non-bake pie, or the crust will be mush. I used a Marie Callender size pie tin and had more crust than I needed. Next time I’ll use 30 cookies and maybe a tad more nuts….pecans or macadamias should be awesome in this crust. Anyway, thanks for a great idea.
I put the cookies in a food processor. The key is grinding the cookies until very fine. I made 2 crusts and used a whole box of cookies. Good crust.