You can substitute this recipe any time a graham cracker crust is called for. It’s the perfect foundation for your favorite creamy filling: Key lime pie, chocolate cream pie, and cheesecake.
Ingredients:
- 2 cups of vanilla wafer cookie crumbs (8-3/4 ounces – about 70 small cookies)
- 1/4 cup powdered sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
Directions:
Preheat the oven to 375°F.
Pour the vanilla wafers in the workbowl of your food processor and process for about 1 minute, until you have fine crumbs. Add the powdered sugar and pulse until combined.
Measure the butter into a measuring cup or other microwavable container with a pouring spout. Microwave on medium (50% power) for 90 seconds, or until melted.
Pour the butter into the workbowl of your food processor while running. Pulse a couple times more until everything is mixed well.
Press the mixture into the bottom and partway up the sides of a 9-inch springform pan, 9-inch cheesecake pan, or 9-inch deep-dish pie pan.
To blind-bake the crust, bake for 15 minutes, just until set and you smell the cookies toasting. Remove the crust from the oven, cool on a rack, and add the filling.
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