Saturday, August 10, 2013


After yesterday's post, my sister texted me with a reminder that a cookie-based crust for an icebox pie can also be be made by hand.  She's right.  The process is pretty easy, though in some instances I think the crust is more solid if it's baked, a consideration for me in the summer.  For those of you who object to pre-made crusts (hi, KO), here are a few crust recipes that are more of the handmade variety (they use packaged cookies, so they aren't completely homemade).

For a chocolate crust made with Oreos, you can crush a couple rows of cookies (you want about 2 cups worth) and then mix the crushed mixture with 1/4 cup of melted butter.  Press it into your pie pan or casserole dish and then fill it with the ice cream of your choice.

For a graham cracker, vanilla wafer, or gingersnap crust, crush enough cookies for two cups worth of finely crumbed cookies.  Mix with 1/4 cup of melted butter, press into the pie pan or casserole dish and bake at 350 degrees (325 if your oven runs to the hot) for about 5 minutes (the goal is a toasted crust….you may need a few more minutes; keep on eye on this process).  Let the crust cool and then fill accordingly. 

However you make it, I think we can all agree: make an icebox pie this month.

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