Two and a half cups of crumbs was more than a bit much for a single TEN inch pie plate (the recipe - Chocolate Peanut Butter Pie - says to use a nine inch!). I’d suggest cutting each type of crumb back by ¼ cup, and double the butter! Other than the chocolate crumb substitution, I followed the recipe EXACTLY, and my experience knew there wasn’t enough moisture - but it was Emeril! Wished I’d followed my gut. The crust never set up, and it was VERY messy to serve. To test my theory, I DID make two more crusts - using the cookies (gave the left-over cookies to my neighbor’s kids) for one, and my original sub (see "I'm cuckoo for" under substitutions/additions) for the other, and got the same result – even 4 Tblsp butter to 2 cups crumbs wasn’t right. When I got the same result, even after baking and freezing, I re-crumbled and mixed in more (melted) butter and re-baked – WATCHING CLOSELY! The flavor of the crumbs was exactly the same, proving my substitution worked, only the additional 4 Tblsp butter held them together this time.. They are well wrapped and in my freezer, so the next time I need a pie I can fill them with something as simple as vanilla pudding, maybe dotted with chocolate chips or banana slices, and still have some flair.