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.
Servings: 19" pie crust
Author: The Carefree Kitchen
1 ½cupsNilla Waferscrushed, about ⅔ of a box
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!
For a no-bake version of this Nilla Wafer Pie Crust, you can freeze it for about 30 minutes instead of baking. This method firms up the butter, allowing you to pour in your desired pie filling without it crumbling.