A quick and easy dessert, these pie crusts will please any palate. They are all made to fit into a standard 9-inch pie plate, but they can also be set into a 9-inch springform pan for a one-layer ice cream cake.
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A quick and easy dessert, these pie crusts will please any palate. They are all made to fit into a standard 9-inch pie plate, but they can also be set into a 9-inch springform pan for a one-layer ice cream cake.
Chocolate Cookie Crust:
16 chocolate sandwich cookies
4
tablespoons unsalted butter (you can also substitute coconut oil or vegetable oil in place of the butter), melted and cooled slightly
Gingersnap Cookie Crust:
2
cups gingersnap cookies (the standard size sold at most stores are small, about 2 inches in diameter. If you have larger cookies, break them up and measure to 2 cups)
4
tablespoons unsalted butter (you can also substitute coconut oil or vegetable oil in place of the butter), melted and cooled slightly
Graham Cracker Crust:
1½
cups graham cracker crumbs (about one sleeve of graham crackers)
½ teaspoon ground cinnamon
6
tablespoons unsalted butter (you can also substitute coconut oil or vegetable oil in place of the butter), melted and cooled slightly
3½ to 4 cups ice cream or frozen fruit mixture
Nutritional information per serving based on 12 servings: (pie with Graham Cracker Crust and Simple Vanilla Ice Cream ) Calories 254 (59% from fat) • carb. 24g
• pro. 2g • fat 17g • sat. fat 120g • chol. 49mg
• sod. 209mg • calc. 32mg • fiber 1g
1.
Put all ingredients for the pie crust of choice into a food processor fitted with the chopping blade. Process until completely combined, stopping to scrape down as needed to be sure mixture is homogenous.
2.
Transfer crumb mixture to a 9-inch pie plate. Press into the plate to cover all sides and bottom. Cover and chill in the refrigerator overnight, or into the freezer for 2 hours.
3.
When ready to make the pie, remove from freezer/refrigerator and fill with your favorite ice cream or fresh fruit mixture. Cover and chill in the freezer until firm, 2 to 3 hours, or overnight.
4.
Remove from freezer 10 to 15 minutes before slicing and serving.