Graham Cracker Cookie Crust

Directions

1. In a high-speed blender or food processor, pulse the cookies until fine crumbs form. Measure out 1 1/2 cups of the crumbs and place them in a large mixing bowl.
2. Add the sweetener and melted butter to the cookie crumbs. Mix thoroughly until the crumbs are evenly coated and the mixture holds together when pressed.
3. Transfer the mixture into an 8- or 9-inch pie pan. Press evenly across the bottom and up the sides of the pan to form a firm crust.
4. Refrigerate the crust for at least one hour to set before adding your filling.

Recipe Details

• Prep Time: 10 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 10 minutes
• Servings: 8–10
• Difficulty: Easy

Variations & Substitutions

• Swap shortbread cookies for peanut butter, almond butter, or gluten-free cookies.
• Use coconut oil instead of butter for a dairy-free version.
• Add a pinch of cinnamon or cocoa powder for extra flavor.
• Press in chopped nuts for added texture and crunch.

Serving Suggestions