Prep 10 mins
Cook 7 mins
Oats stirred into graham cracker crumbs make this crust extra chewy... goes very well with most any fruit pie! from Icebox Pies cookbook
- 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
- 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.
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.
Really appreciated this recipe! Hubby wanted a low fat pudding pie for Christmas dessert, but I really don't like the store bought graham cracker crusts! They break so easily b/f I can even use it! This recipe was a life-saver. I used low fat cinnamon crackers & pressed the crust up the sides as well as on the bottom of the pie plate. I needed to bake it for 10 min, not 7 to get it crispy enough. I DID have a little problem w/ it being a tad crumbly, but no complaints. I used the "rolling pin" method to crush the graham crackers (worked great) & I think I needed to get the crumbs a bit more fine. Thanks AGAIN!
Loved this! I've never been able to get a Graham Cracker crust to hold together without crumbling apart. This one held up beautifully with the Lemon Meringue pie I made. Thanks for sharing. It's a Keeper!