Crumb crusts

Yield: 1 Servings

Measure Ingredient
1½ cup Chocolate wafer crumbs (37 to 39 cookies)
1 tablespoon Sugar (up to 2)
¼ cup Butter or margarine, at room temperature
1½ cup Vanilla wafer crumbs (37 to 39 cookies)
1 tablespoon Sugar (up to 2)
¼ cup Butter or margarine, at room temperature
1¼ cup Gingersnap crumbs
⅓ cup Butter or margarine, at room temperature
1¼ cup Graham cracker crumbs (about 20 square crackers)
¼ cup Sugar
⅓ cup Butter or margarine, at room temperature
1½ cup Graham cracker crumbs
2 Squares (2 ounces) semisweet chocolate, finely grated
¼ cup Sugar
⅓ cup Butter or margarine, at room temperature
1 cup Flaked or shredded coconut, toasted
1 cup Vanilla wafer crumbs
2 tablespoons Sugar
⅓ cup Butter or margarine, at room temperature
1½ cup Ground walnuts, pecans, filberts, or blanched almonds
¼ cup Sugar
2 tablespoons Butter or margarine, at room temperature

CHOCOLATE WAFER CRUST

VANILLA WAFER CRUST

GINGERSNAP CRUST

GRAHAM CRACKER CRUST

CHOCOLATE GRAHAM CRUST

TOASTED COCONUT CRUST

CRUNCHY NUT CRUST

Recipe from: Famous Desserts Cookbook "Crumb crusts can be cooked or not, but the very slight extra effort expended on the baked kind will repay with a crust of greater stability and better flavor. Some cooks like to sprinkle the top of the pie filling with crumbs, rather than garnish with whipped cream or a topping; if extra crumbs are required, increase the ingredient by about a fourth. If you own a food processor, use the chopping blade to make fresh crumbs in a flash." Makes one 9-inch pie shell

Seven outstanding crumb crusts! Mix 'n' match with your favorite pie fillings.

Note: Butter pie plate generously. Bake at 400 F. 6 to 8 minutes.

You will need Pyrex 9-inch pie plate or any similar container.

Combine dry ingredients in a bowl. Add butter; blend gently but thoroughly.

Spoon mixture into pie plate. Using the back of spoon-and your fingers, if you wish-press mixture firmly over bottom and side of plate, but not over rim. Bake in a preheated 350 F. oven for 8 to 10 minutes. Cool before filling.

Posted to Bakery Shoppe Digest150 by docden <docden@...> on Jul 08, 1997

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