This easy, no-bake crumb crust recipe is perfect for pies, cheesecakes, and more. It goes together fast and adds a delicious, crunchy base to your favorite desserts. Plus there are hundreds of imaginative variations you can make - peanut butter cookie crumb crust with a chocolate pie, anyone?
All that, and it's cheap to make, too. Let's get started!
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 📞 Wrapping it up: the last word
- 📖 Recipe
- no-bake crumb crust
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- This crust is quick to make, doesn't require baking, and tastes amazing. You can vary the type of crumbs you use with any filling.
- I like to use no-bake crumb crusts in the summer so I can serve delicious pies without ever turning the oven on.
- You can use any type of crumbs, including bread crumbs, cake crumbs, or Panko! Just make sure you have a total of 1-½ cups.
This is really a super easy, no fail recipe that can be adapted to any flavor or preference. It's quicker and easier than a pastry pie crust, too.
This is the BEST Graham cracker crust recipe for any baked or no bake pie, cheesecake, or bar!!! And there are plenty of variations including bread crumbs, cake crumbs, cookie crumbs, and more! You'll never buy a store-bought crust again!
Even easier?? Try my easy, 2 ingredient Oreo Cookie Crust!
🧾🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
Here are some of the crusts I've made with this recipe just to give you some inspiration...
- Chocolate crumb crust: Use chocolate cookies instead of graham crackers
- Nutty twist: Add finely chopped nuts to the crumbs for extra crunch.
- Spiced crust: Mix in a pinch of cinnamon or nutmeg for a warm, spiced flavor. Nice for my no bake pumpkin pie
- Ritz crackers make a salty, buttery crust that's delicious with peanut butter pie or any super sweet filling. Not so good with fruity flavors
- Goldfish are salty and cheesy - so good with an apple pie
- Lemon cookies and gingersnaps combined
- Gingersnaps
- Pecan Sandies
- Ice cream cones
- Oreos
- Nutter Butters
- Graham crackers
- Lorna Doones
- Pretzels are especially good with lime pie or other tangy citrus fillings
- Oreos and Pecan Sandies combined
- Oreos and Nutter Butters combined
- Dry bread crumbs
- Dry cake crumbs are perfect for ice cream pies
- You can even use finely ground nuts as part of the crumbs!
- Vanilla extract and other flavorings can be added with the butter, too.
You get the idea. You'll think of so many more!
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Melt the butter. Blend graham crackers or cookies in a blender or food processor to make fine crumbs.
- Put graham cracker crumbs in a large bowl.
- Add sugar and stir.
- Add the melted butter.
- Stir well to combine.
- Stir until all the crumbs are moistened and they hold together when squeezed firmly in your hand.
- Gently press the mixture over the bottom of a 9-inch pie dish.
- Press up the sides and even out the top with your finger.
- Chill for one hour minimum or bake at 325F for 10 minutes.
🤫 Marye's secret for zhuzhing it up -
Try adding ¼ cup coffee beans to chocolate cookies when you grind them up for the crust. It gives you a delicious mocha flavor! Just be sure to grind them finely - you don't want to bite into half a coffee bean.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- Ziploc bag and rolling pin (or food processor)
- mixing bowl
- measuring spoons and cups
- spoon or spatula
- pie pan or springform pan
🥫 Leftover love: how to store and reheat
If you have leftover crumb mixture you can refrigerate it for a few days or freeze it for up to 3 months.
You can make the crust a day or two ahead of time, cover, and refrigerate until you're ready to use it.
Freeze the prepared crust right in the pan, tightly covered, for up to 3 months. No need to thaw before using.
Marye's Tip o' the day
Use a flat bottom cup or back of a measuring cup to press the crumbs into the pie plate. It packs them down better than your fingers.
💭 Insider tips: things to know
- Make sure the crumbs are finely crushed for the best texture.
- Press the crust mixture firmly into the pan to help it hold its shape.
- If the crust mixture is too dry, add a little more melted butter until it holds together when you squeeze it into a ball.
- If you use bread or cake crumbs make sure they are dry and crispy. You can toast them in a 375F oven to dry them out - watch carefully!
- If you don't have a blender or food processor make the crumbs by putting the crackers in a plastic bag and using a rolling pin.
- Spray the pie pan with nonstick spray to help the crust slip out easily when serving.
- If your crust doesn't hold together dump it back in the bowl and add a tablespoon or two more melted butter.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Yes, you can use gluten-free cookies to make this crust.
The sugar helps to hold the crust together so you need to add it to keep your crust from being too crumbly.
You need to add a bit more melted butter.
Use 1-½ times the recipe and it should be perfect for that size pan.
You've probably pressed the crumbs in too hard. Firm, medium pressure should be just right.
📚 More Southern comfort: related recipes you'll love
🍽️ Perfect pairings: what to serve with
This fluffy pineapple pie has a 'Nilla Wafer crumb crust.
My Texas flood pie is a twist on a Mississippi mud pie - and it uses Ritz crackers for a salty contrast to the sweet chocolate and peanut butter fillings.
This no bake Hershey's chocolate pie is so easy - It uses a chocolate crust but the possibilities are endless!
📞 Wrapping it up: the last word
This no bake crumb crust is absolutely perfect for pies, cheesecakes, and bars. You can make it out of any type of cookie or cracker plus you can combine different kinds of crumbs to get unique and personalized flavors.
For example, I made a lemon icebox pie with this recipe and I used pretzels and Nilla wafers for the crumb mixture. It was sweet and salty goodness!
This is a blank canvas crust recipe, y'all. Don't be afraid to make it your way!
This easy crumb crust recipe is completely unbaked. Freeze it for 30 minutes or so before filling it and be sure to chill your pie thoroughly after filling.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Easy, No Bake Crumb Crust Recipe
Print Pin Recipe Rate RecipeIngredients
- 1 ½ cups graham cracker crumbs, or other crumbs. 33 crackers or so
- ¼ cup sugar
- ⅓ cup butter, you may need a bit more
Instructions
- Melt the butter.
- Put graham cracker crumbs and sugar in a bowl.
- Add the melted butter and stir well to combine.
- Firmly press the mixture over the bottom and up the sides of a 9-inch pie plate.
- Chill for one hour minimum or bake at 325F for 10 minutes.
Notes
- Use a flat bottom cup to press the crumbs into the pie plate. It packs them down better than your fingers.
- If you use bread or cake crumbs make sure they are dry and crispy. You can toast them in a 375F oven to dry them out - watch carefully!
- The actual amount of cookies/crackers needed will be different for each variety of cookie or cracker.
- Spray the pie pan with nonstick spray to help the crust slip out easily when serving.
- If your crust doesn't hold together dump it back in the bowl and add a tablespoon or two more melted butter.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published May 29, 2015. Last updated June 30, 2024 for editorial corrections, more information, and better readability.
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Sha Maxey says
Thank you for sharing this recipe
Jennie says
Lorna doone cookies might be good just set inside your pan without crumbling they will be pre cut for you.
Stephanie says
I would like to make mini pumpkin pie. Similar size to two bite brownies. I read that the pie crust may crumble a bit when cutting. Since I wont be cutting these but essentially popping them out of the small tray do you think the crust will crumble or hold firm since its in a smaller base with no cutting? Any suggestions?
Marye Audet says
I'd use regular pastry.