A crispy cookie-like pie crust that is especially good with a cream pie. This pie crust can be unbaked, filled with a cream pie and refrigerated. No baking is required.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Desserts
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 278kcal
Author: Lois Carter Crawford
Ingredients
4tablespoonsmelted butter
1½ to 2cupscrushed gluten free Graham Crackersuse regular graham crackers if you don't need GF
1 to 2tablespoonssugar
Instructions
Pour the butter into a 9" pie plate and swirl it around to make sure it is well coated.
Crush the graham crackers or use the pre-crushed variety.
Mix the crushed graham crackers with the sugar and pour the mixture into the pie plate.
Mix to combine.
Press the mixture into the pie plate to create a pie crust.
Fill with your favorite cream or pudding pie filling and refrigerate until ready to eat, at least 2 hours if your filling was hot.
Notes
For a crispier pie crust, bake for 10 minutes at 375°F.