Vanilla Wafer Crust - Master Cookbook Recipe # 456
A sweet, buttery, and crisp alternative to a traditional graham cracker crust, this Vanilla Wafer Crust is the perfect base for cream pies, fruit fillings, or the Collard Valley Cooks Lemon Cream Cheese Pie. Whether you choose to bake it or use the quick microwave method, it adds a delicious hint of vanilla to every bite.
This is recipe #456 in Tammy’s Master Cookbook.
Ingredients
- 1 1/2 cups vanilla wafer crumbs (approx. 45 to 50 wafers)
- 1/3 cup granulated sugar
- 6 Tbsp salted butter, melted
Instructions
- Prepare Crumbs: Crush vanilla wafers in a food processor or place them in a zip-lock bag and use a rolling pin until they are fine crumbs.
- Mix: In a medium bowl, combine the crumbs and granulated sugar. Pour the melted salted butter over the dry ingredients and stir until the crumbs are evenly moistened.
- Press: Pour the mixture into a 9-inch pie plate. Firmly press the crumbs into the bottom and evenly up the sides of the dish.
- Cook:
- Oven Method: Bake at 350°F for 15 minutes. Remove and allow to cool completely on a wire rack before filling.
- Microwave Method: Microwave on high for 90 seconds. Let it cool to room temperature, then chill in the refrigerator before adding your filling.
Notes
Tammy’s Tips
When pressing your crumbs into the pie plate, start with the sides first and then move to the bottom; this helps ensure you have a sturdy, even wall that won't slump. Using salted butter is my little secret,it perfectly balances the sweetness of the vanilla wafers and the sugar. Make sure the crust is stone-cold before you add any cream fillings to keep that bottom layer nice and crisp!
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Nutrition Facts
Calories
1595Fat
93 gSat. Fat
51 gCarbs
189 gFiber
6 gNet carbs
183 gSugar
129 gProtein
12 gSodium
1523 mgCholesterol
187 mg
