Vegan Cookie Pie Crust
Use any kind of store-bought vegan cookie you like for this one: gingersnaps for pumpkin pies, chocolate or peanut butter sandwich cookies for cheesecakes, or wafers for a neutral flavor.
INGREDIENTS | SERVES 8
- 25 small vegan cookies
- ¼ cup vegan margarine, melted
- ½ teaspoon vanilla
Process cookies in a food processor until finely ground. Or, working in batches, seal cookies in a ziplock bag and crumble using a rolling pin until fine.
Add margarine and vanilla a bit at a time until mixture is sticky.
Press evenly into pie tin, spreading about ¼-inch thick. No prebaking is needed.
PER SERVING
Calories: 144 | Fat: 7g | Sodium: 228mg | Fiber: 0g | Protein: 1g
It's a Garnish, Too
Plan on having a few extra tablespoons of this crumbly cookie mix to sprinkle on top of your vegan pie or cheesecake for a sweet topping.
