Cookie Pie Crust

Cookie Pie Crust 1/4 c. sugar 1/2 c. butter, room temperature 1/2 tsp. vanilla extract 1 c. flour Preheat oven 350 degrees F. Cream together sugar, butter and vanilla; mix in flour. Press into pie plate. Bake about 15 minutes. Remove from oven. Let cool and fill. ***Variation: Add ¼ c. more sugar & ¼ c. bakers chocolate powder & 2 Tbsp. more butter for a wonderful chocolate cookie pie crust. Or Graham Cracker Crust: 16 Graham Crackers which equals 1 1/3 c. crumbs, ¼ c. butter, ¼ c. sugar. Vanilla Wafer Crust: 24 Wafers (2 inches each) which equals 1 1/3 c. crumbs, ¼ c. butter. Chocolate Wafer Crust: 18 Chocolate Wafers (2 3/4 inches each) which equal 1 1/3 c. crumbs, 3 Tbsp. butter. Gingersnap Crust: 20 Gingersnaps (2 inches each) which equals 1 1/3 c. crumbs, 6 Tbsp. butter Crush crackers or wafers in plastic bag w/ rolling pin or in food processor. Mix crumbs, sugar & butter w/ fork until crumbly. W/ back of spoon, press crumbs in bottom & sides of 9 inch pie plate Bake 375 degrees F. for about 8 mins. Cool & fill.