Vanilla Wafer Crust

This Vanilla Wafer Crust recipe gives you a fantastic homemade pie crust with great texture, flavor, and sturdiness. It’s an easy recipe that works both as a no bake crust OR a blind baked crust. It can even be used for cheesecakes and other desserts as well.

Though I love my No Bake Graham Cracker Crust, there are times when I prefer vanilla wafer cookies, or other kinds of cookies instead. I love a good Chocolate Wafer Pie Crust, as well as storebought gingersnap cookies like I use for this Banoffee Pie.

There are many appropriate times for a traditional Butter Pie Crust, but cookie crust is my favorite for any dessert that has some sort of creamy cold filling.

That means all the no bake pies like Coconut Cream Pie or banana cream pie, but also creamy cheesecake recipes.

This vanilla wafer pie crust is suitable for using completely unbaked, after some brief refrigeration time, or you can bake it for a few minutes to set the crust before filling.

Step by Step Overview:

Begin by adding vanilla wafer cookies to the bowl of a food processor:

You may use the original store-bought nilla wafers from Nabisco, or, I’ve found that many grocery stores like Whole Foods will sell their own versions (I used theirs).

Run the food processor until the cookies are ground up very well into fine crumbs:

Place the cookie crumbs in a large bowl and add granulated sugar:

Stir together to mix, then add melted unsalted butter to the bowl:

As for how to melt the butter, I simply microwave it in 30-second intervals until melted, but you can also place the butter in a small saucepan and cook over medium heat for a few minutes, until you get melted butter.

Use a spatula to mix the crumbs thoroughly, until evenly moistened.

Pour the moistened crumbs into the dish of your choice.

Here I’m using a standard 9″ pie pan for use with my Coconut Cream Pie.

However, you could use this classic crumb crust in any pan or ramekin that you wish.

Use it in a springform pan for cheesecakes, or in a tart pan.

Spread the moistened crumbs out evenly, then use a measuring cup or rounded glass to firmly press the crumbs against the bottom of the pie plate and also up the sides of the pan.

If you do not intend to bake the crust, you must first refrigerate the unbaked crust for 30 minutes before it can be filled with your favorite pie filling.

Or, you can bake it in a 350F oven for 7 minutes, until slightly dry to the touch. Then let it cool before adding the filling of your choice.

Baking will give you a slightly sturdier crust for slicing, but so long as you compact the crumbs firmly, the no bake version should be plenty sturdy as well.

If you’re not planning to use the crust right away, you may wrap the pan with plastic wrap or aluminum foil and keep in the freezer for up to 2 months.

Enjoy!

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