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To die for Cookie Crumb Gluten-Free Pie Crust

Mix 1 package of Pamela's Pecan Shortbread cookies, crushed, with 1/4 C margarine or butter, melted. Press into a 9" pie pan. Preheat oven to 350 and bake this crust only for about 5 minutes if using a pumpkin pie filling. Cool. Pour in the filling, cover the edge of the crust with foil, and bake according to your pie filling instructions.

I had extremely poor success previously, both with a conventional gluten-free pie crust, and even a purchased frozen gluten-free pie crust. Both were so
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tough they could not be cut with a knife! So this Thanksgiving, I tried two pies, one with the above crust of my invention, and the second on with crust made from almond meal from a recipe found online. The almond meal crust was okay, but the crumb crust made with Pamela's pecan shortbread cookies was "to die for." My son is 22 and he was very disappointed when this pie got gobbled up so fast. He said that it was the first pie crust he'd ever liked enough to eat it all of the crust. This was absolutely wonderful for pumpkin pie!

As always, Celiac.com welcomes your comments (see below).


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11 Responses:

 
marti

said this on
24 Nov 2010 7:07:49 PM PDT
Thanks so much. We're trying out a similar recipe tonight and I wanted to know if the cookie crumb crust would work for pumpkin pie. Your tip to bake 5 minutes first helps a lot. We're trying out gluten/dairy free gingerbread cookie crust to use with pumpkin pie that I substituted reduced coconut milk for the evaporated milk. I hope it turns out as delicious as I expect.

 
Hallie

said this on
09 Jan 2011 3:20:15 PM PDT
Be sure to protect the crust edge with some foil to keep it from burning, because cookie crumb crusts burn more readily than regular crusts.

 
Romney

said this on
05 Nov 2011 9:29:49 PM PDT
My children and grandchildren who are coming for thanksgiving are partial to the graham cracker crumb crust and I wanted to put together one with gluten free ingredients for my husband. The shortbread crust sounds good but am trying to figure out if I could add molasses and brown sugar to more closely duplicate the graham cracker crumb crust. Anyone know how to do this?

 
Sherril

said this on
22 Nov 2011 11:21:11 PM PDT
BEWARE: I tried this with 1/4 cup butter & it was way too much butter! Now I have to use another box of cookies and try to get it right?!

 
TRob

said this on
23 Nov 2011 10:25:33 PM PDT
You did use half a stick of butter right, and not literally a fourth cup measuring cup right?

 
Smc

said this on
22 Mar 2013 11:03:39 AM PDT
I did the same thing, but after 5 minutes I used a paper towel to take up some of the extra grease on top. Then I put it back in the over for another 5-10 minutes and it was fine. :)

 
connie

said this on
25 Dec 2011 10:20:54 AM PDT
Thank you so much for the recipe.

It was exactly what I thought this year as I contemplated making my favorite pumpkin pie; that I wanted to make one but with a cookie crumb crust. The horrible alternatives I've tried in the past, like you've noted, were inedible. I actually just ate the filling and threw the crust away.

I already have the shortbread cookies and got online to see if I could find someone who had a recipe. I'm looking forward to making and eating this pie. Yummy

 
Bobbie Cohen

said this on
06 Mar 2013 1:24:54 PM PDT
I used a box of animal crackers to make a crumb crust for pie and also for cheese cake. It worked very well!

 
Jody

said this on
25 Mar 2013 8:42:54 AM PDT
I was thinking along the same lines. How much butter did you use for 1 box of animal crackers? Thank you!

 
Carri

said this on
14 Dec 2013 12:30:31 AM PDT
I too had a bad turn out with this recipe. I followed it to the T. 1/2 stick of butter=1/4 C. a whole package of Pamela's shortbread pecan GF cookies. And yes, it seemed to have too much butter. After the 5 minute cook time it was clearly raw and not done. It was bubbling and swimming in oil. The crumb sides I had pushed up the side of the pan fell down and it all became a liquid mush. I continued to cook it for another 5 minutes and after it started getting a little hard at the edges I took it out and with a spoon pushed up the sides again and cooked it for another 8 to 10 minutes. I had read for a no bake pie crust you need to cook it for 18 to 20 minutes, so that is what I did. I hope it's done enough and not doughy. I am making an English pie called Banoffee Pie that is delicious. It's for a Christmas party. I sure hope it turns out alright now. Cooks BEWARE!

 
said this on
07 Sep 2016 7:10:34 PM PDT
One bag has only 9 pecan shortbread cookies. Is that enough for one cheesecake?




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