To die for Cookie Crumb Gluten-Free Pie Crust

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.

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.

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?

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?!

You did use half a stick of butter right, and not literally a fourth cup measuring cup right?

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

I used a box of animal crackers to make a crumb crust for pie and also for cheese cake. It worked very well!

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.

I was thinking along the same lines. How much butter did you use for 1 box of animal crackers? Thank you!

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 gluten-free 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!

One bag has only 9 pecan shortbread cookies. Is that enough for one cheesecake?