Graham Cracker-Oatmeal Crust

s'kat's Note:

Oats stirred into graham cracker crumbs make this crust extra chewy... goes very well with most any fruit pie! from Icebox Pies cookbook

• Total Time: 17 mins
• Prep Time: 10 mins
• Cook Time: 7 mins

Ingredients:

Yield: 1 pie crust

• 11 whole graham crackers (yield approx. 1 1/3 cups crumbs)
• 5 tablespoons unsalted butter , melted
• ½ cup old fashioned oats
• 3 tablespoons firmly packed dark brown sugar
• 1 teaspoon pure vanilla extract
• 1⁄8; teaspoon salt

Directions:

1. Preheat oven to 350°.
2. Process crackers in food processor until finely ground.
3. You can also place crackers in plastic bag and grind down using rolling pin.
4. Combine crumbs, butter, oats, brown sugar, vanilla and salt, stirring until crumbs are moistened.
5. Press mixture evenly across 9-inch pie plate.
6. Bake crust until crisp, about 7 minutes.
7. Let cool completely before filling.
8. Crust may also be wrapped tightly in plastic and frozen up to one month.

Reviews

[SloppyJoe]

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!

[Rollin in the Dough!]

This crust turned out great! It is chewy and soft, next time I think I will bake about 9-10 min to get it a little firmer because the filling softens it up anyways. I used lowfat B&B yogurt butter and I processed the graham crackers and added oats last and pulsed it a few times to break them up a bit. Thanks for posting such a great recipe!

[GzNKz4evr]

This was an awesome recipe and will not be using a different one again. I made it with a vanilla cream pie recipe I found on zaar (did the coconut version) and it was amazing! I am now going to use it for my Thanksgiving pie crusts! I doubled the vanilla because I like vanilla and used an extra TBSP of butter. Thanks so much!