Ingredients for Vegan Cookie Crumb Crust Chocolate Or Gingersnap
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How to Make Vegan Cookie Crumb Crust Chocolate Or Gingersnap
- Preheat oven to 350°F (175°C).
- In a food processor, pulse 1 ½ cups vegan chocolate sandwich cookies (or gingersnaps) until finely crumbed.
- Add ¼ cup granulated sugar, 1 teaspoon vanilla extract, and ½ cup vegan margarine to the food processor. Pulse until well combined.
- If desired, set aside 2 tablespoons of the crumb mixture for garnish.
- Press the remaining crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan.
- Bake for 12-15 minutes, or until lightly golden brown.
- Remove from oven and let cool completely before adding your favorite vegan pie filling.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
101g
Fat
160g
Carbs
8g