Total Time
Prep 6 mins
Cook 10 mins

I use this crust for chilled layered desserts. pie crusts, or sprinkled on top for extra taste and crunch on ice cream desserts. A good substitute for graham cracker or cookie crusts.

Ingredients Nutrition


  1. In medium bowl add crushed crackers, brown sugar. Mix with hands.
  2. Add melted margarine and vanilla. Mix well.
  3. Preheat oven 375*.
  4. Spray pam in the cooking pan or pie pan.
  5. Use non-stick pans if you have.
  6. Press in the bottom of 9 X 9 pan or 9 inch pie pan.
  7. Bake from 9 to 12 minutes. When the bottom of the crust starts to turn light brown, watch carefully, take out of oven when it is a medium brown. Cool.
  8. Note: If you want to reserve 1/4 cup cooked or cooked crust, it is nice sprinkled on top of any filling.
  9. I use my "I Can't Believe It is Butter" margarine spread.
Most Helpful

I found that it was enough for two pies with no crust on top. I made it with a Hershey's cocoa pie filling recipe. It was also enough for two pies and was good, and worked fine with this crust. The crust stayed more or less in one piece. I thought I would need a big spoon to serve it. I think this crust would be great with some kind of a butterscotch pudding filling. It doesn't taste anything like saltines when it's done. Very fast, easy and pleasurable to make.

TheCookieMonster October 27, 2008

as i was looking through your recipes i decided to use this for my crust for a chocolate chess pie i was making instead of going out to the store just to buy a pie crust since i had all the ingredients anyway! i think ill stick to this more store bought crusts for me. and its so simple i cant believe i never considered it!

Candace Michelle January 07, 2008