Recipe - Crumb Crusts

CHOCOLATE WAFER CRUST
1 One half cup Chocolate wafer crumbs (37
to 39 cookies)
1 tablespoon Sugar (up to 2)
One fourth cup Butter or margarine, at room
temperature

VANILLA WAFER CRUST
1 One half cup Vanilla wafer crumbs (37 to
39 cookies)
1 tablespoon Sugar (up to 2)
One fourth cup Butter or margarine, at room
temperature

GINGERSNAP CRUST
1 One fourth cup Gingersnap crumbs
1/3 cup Butter or margarine, at room
temperature

GRAHAM CRACKER CRUST
1 One fourth cup Graham cracker crumbs (about
20 square crackers)
One fourth cup Sugar
1/3 cup Butter or margarine, at room
temperature

CHOCOLATE GRAHAM CRUST
1 One half cup Graham cracker crumbs
2 Squares (2 ounces) semisweet
chocolate, finely grated
One fourth cup Sugar
1/3 cup Butter or margarine, at room
temperature

TOASTED COCONUT CRUST
1 cup Flaked or shredded coconut,
toasted
1 cup Vanilla wafer crumbs
2 tablespoon Sugar
1/3 cup Butter or margarine, at room
temperature

CRUNCHY NUT CRUST
1 One half cup Ground walnuts, pecans,
filberts, or blanched
almonds
One fourth cup Sugar
2 tablespoon Butter or margarine, at room
temperature

Recipe from: Famous Desserts Cookbook

"Crumb crusts can be cooked or not, but the very slight extra effort
expended on the baked kind will repay with a crust of greater stability and
better flavor. Some cooks like to sprinkle the top of the pie filling with
crumbs, rather than garnish with whipped cream or a topping; if extra
crumbs are required, increase the ingredient by about a fourth. If you own
a food processor, use the chopping blade to make fresh crumbs in a flash."

Makes one 9inch pie shell

Seven outstanding crumb crusts! Mix 'n' match with your favorite pie
fillings.
Note: Butter pie plate generously. Bake at 400 F. 6 to 8 minutes.

You will need Pyrex 9inch pie plate or any similar container.

Combine dry ingredients in a bowl. Add butter; blend gently but thoroughly.
Spoon mixture into pie plate. Using the back of spoonand your fingers, if
you wishpress mixture firmly over bottom and side of plate, but not over
rim. Bake in a preheated 350 F. oven for 8 to 10 minutes. Cool before
filling.

Posted to Bakery Shoppe Digest150 by docden docden@mnl.vlink.net on Jul
08, 1997