Easy Vanilla Wafer Crust Recipes

Steps:

• Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
• Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
• Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

Steps:

• Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.

Steps:

• In a bowl mix together all ingredients.
• Press into an even layer against bottom and sides of a 9-inch pie plate.
• Bake in a preheated 375 degree F oven for 6-8 minutes.
• Cool before filling.

Steps:

• Preheat oven to 350°F.
• Place wafer cookies in a ziplocked bag. Roll a rolling pin over the bag until the wafers have been crushed into fine crumbs; pour crumbs into a mixing bowl.
• Add the melted butter or margarine to the bowl and slowly combine with the crumbs using a mixing spoon.
• Turn crumb mixture onto a 9-inch pie plate and spread evenly around.
• Using a small measuring cup (or your fingertips works fine) tightly press the crumb mixture onto bottom and sides of the pie pan to form a firm and even crust.
• Place in oven and bake for 8 minutes.

Steps:

• Preheat the oven to 350°.
• Place the cookies in the container of a food processor; process them until they are finely ground.
• In a mixing bowl, combine the crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
• Press mixture evenly across the bottom of a 9-inch pie pan and all the way up the sides of the pan, packing it tightly with you fingertips so it is even and compacted.
• Bake 6-8 minutes or until golden and crisp.
• Let cool completely before filling it.
• **May be wrapped in plastic wrap and frozen for up to 1 month.

Steps:

• To make the wafers:
• Preheat oven to 400°F. Generously butter heavy large cookie sheets. Beat 1/4 cup butter and sugar in medium bowl until light and fluffy. Beat in egg whites. Gradually mix in flour and salt (batter will be soft.) Drop batter by level teaspoonfuls onto prepared cookie sheets, spacing 3 inches apart. Bake until edges are golden brown and centers of cookies are still pale, about 7 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)
• To make the vanilla sugar:
• Process sugar and vanilla bean in processor until vanilla bean is very finely minced. Strain sugar to remove any large pieces of vanilla bean. Store sugar in airtight container. Makes 2 cups.

Steps:

• Prepare a 9" pie plate by rubbing inside, bottom and sides with 1 teaspoon of the margarine; set aside.
• Crush vanilla wafers to make very fine crumbs 1 1/2 cups. Place crumbs in a large bowl; combine vanilla and melted margarine and drizzle all over crumbs. Mix thoroughly with blending fork to make sure all is well.
• blended. Remove about 2 tablespoons of crumb mixture and set aside to use as a garnish if desired. With back of a large spoon, press remaining crumbs evenly all over bottom and sides of prepared pie pan.
• Chill in refrigerator for 2 hours or longer before filling.

Steps:

• Blend crumbs, butter and sugar thoroughly. Pour into 9" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375°F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.