Cookie Crumb Pie Crust (With Vegan Option)
Ingredients
- 1 ½ cups crumbs from gluten-free coconut sugar cookies such as Simple Mills Crunchy Cinnamon OR Crunchy Toasted Pecan Cookies*
- ¼ cup (½ stick) grass-fed organic sea-salted butter OR 1⁄2 cup coconut oil, extra-virgin AND unrefined AND 1⁄4 teaspoon pink Himalayan salt OR sea salt, ground
- ¼ teaspoon pink Himalayan salt OR sea salt, ground
Instructions
- Preheat the oven to 350°F. Mist a 9-inch glass pie pan with unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray.
- In a food processor, combine the cookie crumbs, butter, and salt and process until evenly mixed. Put aside 2-3 tablespoons of the crumb mixture for the topping. Press the remaining mixture firmly and evenly against the bottom and sides of the pie pan. Bake on the center rack of the oven for 10 minutes. Allow to cool on a wire rack for about 20 minutes before adding the pie filling.
Notes
*You can also use healthy crunchy homemade cookies or leftover, old cookies as well as any other allergy-friendly cookies that would go with your recipe.