Gluten-Free Cookie Crumb Crust recipe

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Ingredients

1 ¾ cups gluten-free crisp gingersnap cookies
7 tablespoons coconut oil, melted, or as needed

Nutrition Info

204.7 calories
carbohydrate: 15.3 g
cholesterol: : -
fat: 16.3 g
fiber: 0.7 g
protein: 1.5 g
saturatedFat: 10.3 g
servingSize: -
sodium: 62 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9-inch crust

Recipe Note

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.

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