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.