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Place your leftover cookies into a food processor and ground into crumbs.Combine: 2 cups cookie crumbs + 6 tbsp melted butter (if it's a soft and chewy cookie, use 4 tbsp butter instead of the above proportions)Press into 9-inch pie plate with your fingers. Or make into mini pies by pressing them into greased large muffin tinsTop with your favorite Cheesecake recipe, try Mini Pantry Pumpkin Pies on Gingersnap Crust or make this an ice cream pie and put it into the freezer!



1 pie crust