This is how I make my no-bake pie crusts! While I've used graham crackers here, you can sub in other cookies as well - I'll give some guidelines for that on the next step.
No-bake crusts are my favorite because they are so so easy to throw together. I like to make my crusts a little less sweet and a bit salty, because I love the contrast with sweet creamy fillings. :D
Plus, this no-bake pie crust recipe is so easy you probably won't have to come back to look at it next time you make a pie - honestly! I love recipes like this. I make mine in a food processor so it's fast and easy, but you can also break the cookies up in a plastic bag. :)
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
- 1 1/2 cups crushed graham crackers (or 9 full sheets)
- 6 tablespoons butter, melted (about 1/2 cup)
- pinch of salt
- 1/4 cup brown sugar, packed while measuring
If you'd like to use other cookies, just crush enough of them finely to get 1 1/2 cups. Depending on how sweet they are, you may want to scale back the brown sugar to 1/8 cup. If you're international and looking for a graham cracker substitute, try digestive biscuits!
If you'd like to use margarine or another oil like coconut (make sure to melt it first!), I'd suggest using 5 tablespoons, or slightly less than 1/2 cup. Margarine and coconut oil are a bit more runny, and I always find I need less.
The only real rule with this pie crust is to not use any fat or oil that is not solid at room temperature. I've tried those and it just didn't hold together!
Step 2: Pulse Together the Cookies and Sugar
Break the graham crackers into slightly smaller pieces and throw them in the food processor. Add in the salt and sugar and pulse until until everything is nicely combined and looks like fine crumbs. It happens very quickly.
If you don't have a food processor, place the cookies in a ziploc bag and crush them with a rolling pin or the bottom of a cooking pot. Do this in small batches to avoid tearing the bag. Then add in the sugar and salt and massage it all together with your hands.
Step 3: Add in the Butter
Pour the melted butter, margarine or oil over the cookie crumb mixture.
Pulse a few more times, scraping down the sides in between, until the crust looks uniformly moist. It should hold together if you press it in your hands. :)
If you don't have a food processor, transfer the cookie mixture into a medium mixing bowl, pour over the melted butter/oil/margarine and mix with a spatula until well combined.
Step 4: Press It Into the Pie Pan
You don't have to grease the pie pan before - and I honestly suggest that you don't! It can make this part very tricky.
Pour the crust mixture into the pan and spread it around so you have an even covering over the bottom and a good amount around the outer edges to make the sides.
You can use you hands or a flat bottomed measuring cup to press it in place - I like to do the sides first and then the bottom! For the sides, press the crust against the pie pan with a good amount of pressure. The more you compact the crust, the firmer it will be. :)
Step 5: Chill and Enjoy!
Chill the pie crust in the fridge for at least 1 hour - 2 hours is best! You really want it to firm up before you add the filling for best results. :)
Participated in the