Cook'n with Betty Crocker
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Volume II
September 30, 2004

Delicious Recipes from Readers

Cookie Crumb Crust
1/3 cup butter
1 1/2 cups crushed cookies

In a 9-inch pie pan, melt butter. Stir crumbs in and blend well. Press against sides and bottom of pan. Bake until lightly browned.

Strawberry Pie
1 small box strawberry gelatin
1 cup boiling water
1/2 cup cold water
1 pint vanilla ice cream
1 cup sliced fresh strawberries
Whipped cream
1 (9-inch) baked pastry shell

Add gelatin to hot water and stir until dissolved. Add cold water. Cut ice cream into 6 pieces and add to hot liquid. Stir until mixture begins to thicken and mound when spooned. Fold in strawberries. Pour into cooled, baked pastry shell. Garnish with whipped cream and sliced strawberries. Chill until firm.



I noticed that you are looking for a homemade cookie crumb crust for a strawberry pie. This is a trick my grandma always did. She would bake sugar cookies. When they started turning a little bit crisp no one would eat them anymore because they supposedly weren't fresh enough, so she would save them in a container. Then she would crush the cookies and add a little melted oleo to make it all stick together, the same way you make a graham cracker crust. She also substituted the sugar cookie crust in other desserts that called for a graham cracker crust. It gave a little different taste to a familiar recipe.

I don't know if this is what you are looking for, but it works for our family.

Michelle B.

In the last newsletter you mentioned wanting a cookie crust recipe so I thought I would share this favorite of mine along with the Raspberry Pie that goes with it. Not a cookie crumb crust but delicious, anyway. I wasn't certain how to e-mail my recipe from my Cook'n Deluxe so simply copied and pasted it here. Enjoy.


Makes 10 servings

Mile High Raspberry Pie

1/2 cup margarine
1/4 cup packed brown sugar
1 cup flour
1/2 cup chopped nuts

1 10-oz pkg frozen raspberries, thawed
1 cup sugar
2 egg whites
1 Tbs fresh lemon juice
1/2 tsp almond extract
1 cup whipping cream, whipped

Mix the first four ingredients until crumbly; put onto a cookie sheet and bake in a 350 F. oven for about 30 minutes, stirring occasionally until golden brown. Pat 1/3 into a 10" spring form pan.

Put all the rest of the ingredients except the whipping cream into a large mixing bowl and beat very well, about 15 min. The mixture should become light pink and fluffy and double or triple in volume. An electric stand mixer that constantly turns the bowl is almost a must for this step.

In another bowl, beat 1 cup whipping cream until stiff. Fold carefully into the raspberry mixture. Put half over the crumbs in the pan, sprinkle with 1/3 crumbs, layer with the rest of the raspberry mixture and the rest of the crumbs on top. Cover with plastic wrap and freeze.

(I haven't tried this with fresh raspberries but don't know why it wouldn't be just as good.)

Strawberry Pie Cookie Crumb Crust

1 pkg Pecan Sandies cookies, crushed to make 1 1/2 cups of crumbs
3 tbs butter, melted

Mix and press into the bottom and sides of a 9 inch pie pan.

This crust tastes delicious. I reduce the "soggy" problem that you can have with juicy berries by adding 1/4 cup of flour to my sugar mixture. I recently read that you can further reduce crust sogginess by basting the crust with a beaten egg yolk, but I have not yet tried it. (Do not do this if you are making a No Bake pie.)

Peggy Drechsler
North Carolina

Do you have something to share with other Cook'n readers? Email your thoughts to us. Tell us about you and your family, and send us a picture. We'd love to hear from you...and who knows...perhaps you will be the star of the next newsletter!

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