Pie dough was the first thing I learned to make in the kitchen. As a child my mother always gave me bits of raw pie dough to eat.I loved being in the kitchen with her, both my sister and I did. Fast forward 12 years and as I sit in Home-Ec class, Mrs. Rogers is teaching her class how to make a basic pie dough. And that simple pie dough has taken me to such great places.... with wonderful memories.
However, pie dough can be so much more than flour, butter/Crisco and water. Have you ever thought about how great a toasted coconut meringue would be for a key lime pie? Or Crushed salty pretzels as the base to a chocolate caramel confection? You can even use cereal, such as Cap N Crunch, as the base to a fun pie.
These 6 pie crumb crust recipes can be a dessert game-changer for the new baker because they are so fast and forgiving to prepare. So let's get started!
These 6 pie crumb crust recipes can be a dessert game-changer for the new baker because they are so fast and forgiving to prepare. So let's get started!
Graham Cracker Crust
- Preheat oven to 350 degrees.
- Crush graham crackers. Place about 14 whole graham crackers inside a zip-top plastic bag; seal. Using a rolling pin or the bottom of a glass measuring cup, roll or tap the crackers to crush. I like to leave the crumbs a bit coarse to give the crust more texture and crunch. Crush enough graham crackers to make 2-3/4 cups crumbs.
- Mix the crumbs in a large bowl with 1/2 cup melted butter and 1/4 cup sugar until the crumbs are well-coated.
- Transfer the mixture to an ungreased 9-in. deep-dish pie plate.
- Press crumbs onto the bottom and up the sides. Use the bottom of a glass or jar to gently pat the mixture into shape. The crust will be thick, which is part of what makes it so awesome!
- Graham cracker crust is the perfect base for a no-bake vanilla filling. It's cool, luscious and simply delicious.
Saltine Cracker Crust
- Preheat oven to 350 degrees.
- Crush about 60 saltine crackers in a zip-top bag. Using a rolling pin or the bottom of a glass measuring cup, roll or tap the crackers to crush. I like to leave the crumbs a bit coarse to give the crust more texture and crunch. Crush enough to make 2-3/4 cups crumbs.
- Mix crumbs with 1/2 cup melted butter and 1/4 cup sugar.
- Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides. Bake 15-18 minutes.
- Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling.
Sugar Cone Crust
- Preheat oven to 350 degrees.
- Crush about 18 sugar cones in a zip-top bag to make 2-3/4 cups crumbs.
- Mix crumbs with 1/2 cup melted butter and 2 tablespoons sugar. Bake 12-15 minutes.
- Sugar cone crust makes a pie that tastes like birthday cake when you add a colorful, no-bake confetti filling.
Cap'n Crunch Crust
- Preheat oven to 350 degrees.
- Crush about 4 cups Cap'n Crunch cereal in a zip-top bag to make 2-3/4 cups crumbs. Mix crumbs with 1/2 cup melted butter. (No sugar is needed.)
- Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides.
- Bake 10-12 minutes.
- Cap'n Crunch crust goes great with a mixed berry no-bake filling.
Salty Pretzel Crust
- Preheat oven to 350 degrees. Mix 2-3/4 cups crushed pretzel sticks with 3/4 cup melted butter and 1/3 cup sugar.
- Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides.
- Bake 12-15 minutes.
- Crispy, salty pretzel crust is just begging for a creamy no-bake peanut butter filling and a layer of chocolate ganache.
Teddy Grahams Crust
- Preheat oven to 350 degrees.
- Crush enough Teddy Grahams to equal 2-3/4 cups crumbs. (Use most of a 10-oz. box; you'll have a handful left to snack on.) Mix with 1/2 cup melted butter and 2 tablespoons sugar.
- Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides.
- Bake 12-15 minutes.
- Chocolate Teddy Graham crust is extra special with a cool no-bake mocha filling.
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