Peanut Butter Cracker Pie Crust Recipe
American · Dessert · 15 min total
A no-bake pie crust made with crushed peanut butter crackers and melted butter, perfect for creamy pies like peanut butter or chocolate silk.
15
min prep
min prep
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups crushed peanut butter crackers (about 30 crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Instructions
- Place the peanut butter crackers in a food processor and pulse until finely crushed. Alternatively, place them in a zip-top bag and crush with a rolling pin.
- In a medium bowl, combine the crushed crackers and sugar. Pour the melted butter over the mixture and stir until all crumbs are moistened.
- Transfer the mixture to a 9-inch pie plate. Press firmly and evenly into the bottom and up the sides using the bottom of a measuring cup or your fingers.
- Refrigerate for at least 1 hour before filling, or freeze for 15 minutes for a firmer crust.
Tips
- For a gluten-free version, use gluten-free peanut butter crackers.
- This crust can be baked at 350°F for 10 minutes if you prefer a crisper texture, but it's not necessary.
- Store any leftover crust in the refrigerator for up to 3 days.
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