SIX EASY AS PIE CRUMB CRUSTS with No-Bake Fillings

Home Economics 101. Mrs. Rogers. Skyline High School. Dallas, Texas. 198....

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!

Graham Cracker Crust

1. Preheat oven to 350 degrees.
2. 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.
3. Mix the crumbs in a large bowl with 1/2 cup melted butter and 1/4 cup sugar until the crumbs are well-coated.
4. Transfer the mixture to an ungreased 9-in. deep-dish pie plate.
5. 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!
6. Graham cracker crust is the perfect base for a no-bake vanilla filling. It's cool, luscious and simply delicious. 

Saltine Cracker Crust

1. Preheat oven to 350 degrees. 
2. 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. 
3. Mix crumbs with 1/2 cup melted butter and 1/4 cup sugar. 
4. Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides. Bake 15-18 minutes.
5. Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling.

Sugar Cone Crust

1. Preheat oven to 350 degrees. 
2. Crush about 18 sugar cones in a zip-top bag to make 2-3/4 cups crumbs.
3. Mix crumbs with 1/2 cup melted butter and 2 tablespoons sugar. Bake 12-15 minutes.
4. Sugar cone crust makes a pie that tastes like birthday cake when you add a colorful, no-bake confetti filling.

Cap'n Crunch Crust

1. Preheat oven to 350 degrees.
2. 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.) 
3. Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides.
4. Bake 10-12 minutes.
5. Cap'n Crunch crust goes great with a mixed berry no-bake filling.

Salty Pretzel Crust

1. Preheat oven to 350 degrees. Mix 2-3/4 cups crushed pretzel sticks with 3/4 cup melted butter and 1/3 cup sugar. 
2. Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides.
3. Bake 12-15 minutes.
4. Crispy, salty pretzel crust is just begging for a creamy no-bake peanut butter filling and a layer of chocolate ganache.

Teddy Grahams Crust

1. Preheat oven to 350 degrees. 
2. 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. 
3. Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides.
4. Bake 12-15 minutes.
5. Chocolate Teddy Graham crust is extra special with a cool no-bake mocha filling.

I hope you found a delectable pie here you would like to try. There is nothing quite as grand as making your own homemade dessert. You and your family will truly love your efforts. Shhh, don't tell them how easy it was to make! 

The Domestic Curator
Ronda