Nilla Wafer Pie Crust Recipe

how to make homemade nilla wafer pie crust

4.56 from 9 votes

This Nilla Wafer Pie Crust uses store-bought cookies in place of graham crackers for a fun and tasty twist on the classic. It’s a sweet and buttery pie crust that makes a great option for holding all sorts of your favorite baked and no-bake pies and cheesecakes.

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American

Servings: 9" pie crust

Calories: 191kcal

Author: The Carefree Kitchen

Ingredients

1 ½ cups Nilla Wafers crushed (about 2/3 of a box)
1/3 cup sugar
5 tablespoons salted butter melted
½ teaspoon cinnamon

US Customary - Metric

Instructions

Preheat oven to 350°.
Using a food processor, pulse the Nilla Wafers until they form fine crumbs. Transfer to a bowl and add the sugar, melted butter and cinnamon (optional).
Mix well until the mixture resembles wet sand and keeps its shape when squeezed in your hand.
Scoop the mixture into a 9" pie plate and press it in evenly, getting the sides even and then pressing the remaining crumbs into the bottom. You can use the back of a spoon, flat bottom of a measuring cup or even you hands.
Bake in a preheated oven for 12-14 minutes, or until it becomes very lightly golden brown.
Remove from the oven and cool completely before using. Enjoy!

Notes

Storing Instructions

Freezer: wrap unbaked crust with plastic wrap and aluminum foil and store for up to 1 month in the freezer. To use, simply remove from the freezer, add your filling, and let it set up (or bake) as directed.

Tips

For a no-bake version: rather than baking, freeze the crust for about 30 minutes. This method firms up the butter, allowing you to pour in your desired pie filling without it crumbling.

Nutrition