Any gluten-free cookie works well in this crust. If using creme-filled sandwich cookies, use only four tablespoons of melted butter.
- 1 1/2 cups finely ground* cookies crumbs
- 4 - 6 tablespoons butter, melted
- *To grind cookies, either place them in a food processor and process until fine or seal the cookies in a large plastic bag and break up the cookies with a rolling pin.
For the crust: preheat oven to 350 degrees F. In small bowl, combine crumbs and melted butter. (Use four tablespoons melted butter for creme-filled sandwich cookie crumbs or 6 tablespoons for non-filled cookies) Stir with a fork to combine. Mixture should be damp and hold together when pressed. Press crumb mixture onto the bottom and sides of a 9-inch pie pan. Bake until set and aromatic, about 10-12 minutes. Remove pan from oven and place on a wire rack to cool.