Karlas Cookie Crumb Pie Crust Recipes

Steps:

• Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
• Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
• Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
• To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

Steps:

• Preheat the oven to 375 degrees.
• Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
• Combine the first three ingredients and mix well.
• Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
• To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
• Brush the crust with egg white. (optional).
• Bake about 10 minutes at 375° or less. Watch closely as you do NOT want to overcook this crust.
• Remove from the oven and cool before filling.
• Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.

Steps:

• Preheat oven, 350 degrees.
• Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
• Mix crumbs, sugar, vanilla, and butter.
• If desired, reserve 2 tablespoons of crumb mixture for garnish.
• Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
• Bake 10 minutes. Cool.

Steps:

• 1. In a small sauce pan heat milk up , just to the point of boiling but DON'T BOIL.
• 2. Beat the eggs in the top of a double boiler pan. To the beaten egg yolks , beat in the sugar , salt , cornstarch and butter and scalded milk.
• 3. Cook over boiling water in a double broiler pan until thick ; stirring constantly ; remove from the heat and add the vanilla and sliced banana's.
• 4. Pour into cookie crumb crust and chill.
• 5. https://www.justapinch.com/recipe/karla-everett/karlas-cookie-crumb-pie-crust/quick-easy-pie?k=cookie+crumb+crust&m=Karla59&p=1&o=r

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cookies in a food processor or blender; pulse into fine crumbs.
• 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.
• Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.

Steps:

• Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour., Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.) , For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal., Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack.