Vanilla Wafer Crust

Everyone loved this crust! It was perfect. Our cheesecake filling required baking, so it did get baked with the cheesecake. I’m sure it would be just as good if not baked.

Added a bit of sugar.

It was so good with one change! My mom, who usually makes pies from scratch at home, said it was excellent. It held well for cutting and serving. Good texture. Taking other reviewers suggestions, I used a food processor to crumble the cookies and then cut in the butter. Also baked the crust first for about 8 or 9 min at 350F and let it cool before adding filling. Excited to use this crust for all kinds of pies!

This was an easy crust (and especially good w/ the "Banana Cream Pie I" recipe from this site). Changes I made include: 1) I didn't measure the crumbs exactly - just approximated it and added more butter if it was a little dry. 2) I enlisted the help of my husband to crush the cookies in a Ziplock freezer bag w/ a small hammer from his toolbox over a cutting board (much easier than using a meat pallet). 3) I baked it at 350 degrees for approximately 10 minutes until it wasn't too soft. 4) I added 1/3 cup of white sugar before pressing it into my pie pan.

This was an easy crust (and especially good w/ the "Banana Cream Pie I" recipe from this site). Changes I made include: 1) I didn't measure the crumbs exactly - just approximated it and added more butter if it was a little dry. 2) I enlisted the help of my husband to crush the cookies in a Ziplock freezer bag w/ a small hammer from his toolbox over a cutting board (much easier than using a meat pallet). 3) I baked it at 350 degrees for approximately 10 minutes until it wasn't too soft. 4) I added 1/3 cup of white sugar before pressing it into my pie pan.