COOKIE CRUMB PIE CRUST 19 & 20 APRIL 2023
As I mentioned previously HERE, I've been wanting to try a COOKIE CRUMB PIE CRUST . . . . . . and I [thought] I had a 10" glass pie pan with which to experiment. Turns out that it was left in the Wisconsin house, so I returned to the 9" metal pie pan & two ramekins . . . As I wanted to make another LEMON CHIFFON PIE, I used NILLA™ wafers; gingersnaps would work well will other pie flavors as well. OREO™ cookies are also suggested, but with that cream filling, I don't know how that would work. In this case, a pre-made OREO™ pie crust would be better. Pulsing station . . . I looked at two recipes: one required TWO STICKS of butter and 172 cookies; the other, SIX TABLESPOONS of butter and 60 cookies. Guess which one I tried first! Because the pie itself is a lot of work, I decided to make the crust the evening before and freeze it; this would also make it easier to brush on the egg wash. The next day, ready for the egg wash (1 egg white plus 1 T water) . . . . . . and after baking, ready for the filling . . . The filling was enough for the pie pan and THREE ramekins, one without crust. The crust has stayed crisp; by spraying the pans with PAM™, then wiping it over the sides, each slice comes out in one piece.
THE RECIPE I USED
This crust would be good for: 3-INGREDIENT KEY LIME PIE, LEMON ICE CREAM PIE, 3-INGREDIENT LEMON PIE. & LEMON CREAM PIE. I might try the gingersnap crumb crust with: CRUMBED APPLE PIE & NO-BAKE PUMPKIN MOUSSE PIE. For TOLL HOUSE PIE & STRAWBERRY PIE, I would use the PILLSBURY™ deep dish frozen crust.

TRY A [NO-BAKE] OREO™ PIE HERE