Recipe by s'kat
Oats stirred into graham cracker crumbs make this crust extra chewy... goes very well with most any fruit pie! from Icebox Pies cookbook
Top Review by mapaklenk
This is a good crust as it doesn't get soggy, but the oatmeal doesn't cook quite enough to blend in well, taste-wise, with the cookie crumbs. Will use again, though, as it holds up well and is easy to make. Thanks for sharing! Update: made this again for a strawberry pie and this time coarsely ground the oatmeal in a mini-food processor before adding to the crumbs. Used white sugar, as had no brown. Also, it only took 10 whole graham crackers for me to make 1 1/3 cups. These changes made the taste perfect and have changed the rating from 4 to 5. Thanks again for a crust that can truly stand up to a juicy filling.
- 11 whole graham crackers (yield approx. 1 1/3 cups crumbs)
- 5 tablespoons unsalted butter, melted
- 1⁄2 cup old fashioned oats
- 3 tablespoons firmly packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1⁄8 teaspoon salt
Directions See How It's Made
- Preheat oven to 350°.
- Process crackers in food processor until finely ground.
- You can also place crackers in plastic bag and grind down using rolling pin.
- Combine crumbs, butter, oats, brown sugar, vanilla and salt, stirring until crumbs are moistened.
- Press mixture evenly across 9-inch pie plate.
- Bake crust until crisp, about 7 minutes.
- Let cool completely before filling.
- Crust may also be wrapped tightly in plastic and frozen up to one month.