20 Crumb Crusts

20 Crumb Crusts

When you want a different twist on a dessert, try some of these tasty crumb crusts. Some of these I’m sure you’ve  heard of before, but many are very different. Pair these crusts with a complimentary flavor of ice cream, pudding, or pie mixture for a unique switch on your favorite recipe. It’s handy to have these all in one place so it’s easy to find when needed. Most are crumb crusts with some baked and some chilled. Two are roll-out crusts.  The crusts work well in either a pie pan, 8 x 8 pan, or spring-form pan.

Graham Cracker:

1  1/2 cup graham cracker crumbs, 3 T. sugar, and 1/3 to 1/2 c. melted butter. Press into pan. Bake at 350 degrees for 10 minutes. Try cinnamon or chocolate graham crackers, too.


1 cup finely chopped pecans, 1/2 c. crushed gingersnaps, 1/4 c. sugar, 1/4 c. soft butter. Bake at 450 degrees for 5-7 min.


Combine 18 crushed chocolate Oreos with 1/3 c. melted butter. Press into pan and chill. Try other Oreo flavors, too.

Chocolate Wafer:  (these are found in the baking section; not in the cookie aisle)

Combine 18 crushed chocolate wafers with 1/2 C melted butter. Chill.


Combine 2/3 c. finely ground almonds and 1/2 c. graham cracker crumbs. Slowly add 2 T. oil or melted butter. Press firmly into spring-form or pie pan. Bake at 350 degrees for 8-10 minutes.

Try it in this recipe…. Blueberry Cheesecake Dessert

Blueberry Cheesecake Dessert grandparentsplus.com


Combine 16 crushed graham cracker squares (approx. 1  1/2. cup) or 20 crushed chocolate wafers with 1/4 c. melted butter and 2 T. Kahlua. Press into pan and chill.

Add ice cream and you’ll have a delicious dessert pie!

Vanilla Wafers:

Combine 1  1/2 c.  crushed vanilla wafers with 1/4 c. melted butter. Chill or bake a few minutes.

Try using this in Best Banana Cream Pie

Best Banana Cream Pie grandparentsplus.com

Pretzel Crumb:

Combine 1 c. pretzel crumbs with 1/3 c. melted butter and 2 T. sugar. Chill.


Mix 1 c. zwieback crumbs, 1/4 c. powdered sugar, and 2 T. melted butter. Press into pan. Chill.

Corn Flake:

Combine 1 c. crushed corn flakes, 1/4 c. sugar and 1/3 c. melted butter. Press into pan and chill.

Peanut Butter:

Make graham cracker crust, except, in place of butter, use 1/4 c. butter and 1/4 c. creamy-style peanut butter. melt together and add to crumb mixture.

Rice Krispy:

Combine 1 c. rice krispies, 1/4 cup sugar and 1/3 c.  melted butter. Press into pan and chill.

Butter Crunch:

Combine 1/4 c. brown sugar, 1 c. flour, and 1/2 c. butter. Add 1/2 c. chopped pecans or coconut. Mix with hands. Spread in 9 x 13 pan and bake at 400 degrees for 15 minutes. Take from oven and stir with spoon. Save 3/4 c. for topping and immediately press rest of mixture into 9 inch pie pan. Chill.

Try this one with your favorite Coconut Cream Pie recipe!

Chocolate Krispy:

Melt 1/3 c butter with 1 (6 0z.) pkg. chocolate chips. Add 2  1/2 c. crushed Rice Krispies. Press into pie plate and chill.

Vary this recipe….  Buster Bar Dessert

Buster Bar Dessert (copycat) grandparentsplus.com


Sour-Cream pastry: (Roll-out)

Cute 2/3 c. butter into 2 c. flour, until coarse and crumbly. Beat 1 egg with 1/3 c. sour cream and stir into flour mixture. Shape into a ball and wrap in plastic wrap. Chill 30-40 minutes. Roll out and bake in a 9 inch pie pan.  Bake for 8-10 minutes.

Try this with  Lemon Blueberry Pie

Lemon Blueberry Pie grandparentsplus.com

Cocoa Pie Crust:

Combine 1/4 c. cocoa, 1 c. Bisquick and 2T. sugar. Cut in 1/4 c. butter and add 3 T. boiling water. Mix until dough forms a ball and sides of bowl are clean. Pat into 9 in. pie pan. Bake 8-10 minutes.

Chip and Chex Pie Crust:

Combine 1/3 C. chocolate chips, 1 1/4 crushed Rice Chex cereal, 1/4 c. brown sugar, and 1/3 c. melted butter. Press evenly onto bottom and sides of buttered 9 inch pie pan. Bake at 350 degrees for 8-10 minutes.

Add: Your favorite ice cream! (mint chocolate chip, chocolate chip, or any flavor with a bit of chocolate in it!)

Chocolate-Coconut Crust:

Melt 4 oz. chocolate chips and 2 T butter over low heat. Stir in 2 c. flaked coconut. Mix well and press on bottom and sides of a 9 in. pie plate. Freeze.

Toasted Coconut Pie Crust:

Combine 7 oz.  pkg coconut which has been toasted in the oven, with 3 T. butter and 1 T. cinnamon. Press into 9 in. pie pan. Freeze 15 minutes.

Cream Cheese pastry:  (Roll-out)

Beat together 8 oz cream cheese, softened, with 8 oz. softened butter. Then beat in 1/2 c. heavy cream. Add a pinch of salt to 2  1/2 c. flour and add slowly to cheese mixture, forming dough. Wrap dough in plastic wrap. Refrigerate 1 hour before rolling out. Bake crust, according to specific recipe used.

Enough pie crusts for you? Now, try using them on some of the recipes you have and combine them with a new crust to give your dessert  or pie a different flavor!



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Butter Pecan Angel Pie

You may notice that when I post a recipe, it has to be easy and fairly quick! With today’s busy life-style, I like to entertain, but making it difficult means I do it less often. Having people over for cards or an easy dinner and serving a lovely dessert is all that is needed for a fun evening. This Butter Pecan Angel Pie fits the requirements for an easy and elegant dessert! It is one that you can have ready in the freezer for company or family!

Butter Pecan Angel Pie   grandparentsplus.com

Butter Pecan Angel Pie Ingredients…….


2 egg whites

1/2 teaspoon vanilla

1/4 teaspoon salt

1/2 cup sugar

1/2 cup pecans, finely chopped



Butter Pecan Ice Cream,  Butter Brickle, or Coffee flavored 

Hot Fudge Topping

Caramel Topping

Whip Cream

Extra pecans!



Beat together egg whites, vanilla, salt and cream of tartar. Beat until stiff peaks form!! Don’t underbeat this! Gradually, beat in a little sugar at a time until very stiff peaks form and sugar is dissolved. Fold in chopped nuts. Spread in well buttered 9 inch pie pan, building up sides to form a shell.

Butter Pecan Angel Pie   grandparentsplus.com


Bake @ 275 for 1 hour. After baking, turn off heat and leave in closed oven for one more hour. Remove from oven.

Butter Pecan Angel Pie  grandparentsplus.com

Cool and fill with softened Butter Pecan Ice cream. Cover with tin foil and place in freezer until ready to serve.

Cut pie and spoon over hot fudge sauce along with a little caramel sauce. Top with whip cream and a sprinkle of pecans.

Butter Pecan Angel Pie  grandparentsplus.com




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Chocolate Crumb Pie

Chocolate Crumb Pie   grandparentsplus.com

This delicious Chocolate Crumb Pie is another one of my mother’s recipes. I remember big Sunday dinners after church and my mom would serve this for dessert.  What makes this Chocolate Crumb Pie so easy is that you make it the day before, add the whipped cream the next day, let sit in the refrigerator, and it is ready to serve. You can make a couple of them, freeze one after cooling , and have it ready for another time.

The chocolate crumbs come from the Nabisco Chocolate Wafers. Look for them in the baking section and not the cookie section of your grocery store.

Chocolate Crumb Pie grandparentsplus.com

You need very few ingredients  for this Chocolate Crumb Pie! One package of the Chocolate Wafers makes at least three pies.

Chocolate Crumb Pie

3 egg whites (large eggs) – add a dash of salt (room temp for the egg white is best)

3/4 cup of sugar

3/4 cup of chocolate wafer crumbs (approx. 10-11 wafers)

1/2 cup nuts

1/2 tsp. vanilla

1 pint of whipped cream – slightly sweetened to taste (use regular sugar; not powdered). Add 1 tsp vanilla.


Beat egg whites until stiff and peaks form. Don’t underbeat!  Add sugar slowly. Add vanilla. Fold in chocolate wafer crumbs and nuts.

Place in a slightly greased pie tin. (Normally I use glass for pies, but not for this pie – use a 9 inch tin pie pan)

Bake @ 325 degrees for 35 minutes until lightly browned


(Once cooled, you can wrap in foil and freeze for future use. This freezes well.)

Take cooled pie ( it will be a crusty meringue-like look) and top with slightly sweetened whipped cream.

Decorate with a little  grated unsweetened dark chocolate baking square

Place in refrigerator for at least 2-3 hours before serving.

Cut and serve.

These visual steps might help……

Chocolate Crumb Pie   grandparentsplus.com

Chocolate Crumb Pie   grandparentsplus.com


Chocolate Crumb Pie   grandparentsplus.com


Chocolate Crumb Pie   grandparentsplus.com

This pie is like a meringue. The whip cream softens the meringue while sitting in the refrigerator. It gets similar to a moist brownie texture. Delicious!

For me, it brings back lots of memories of those Sunday dinners.

Life is different today and I don’t know of anyone that still does big Sunday dinners, do you?

Chocolate Crumb Pie  grandparentsplus.com




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Best Banana Cream Pie

Best Banana Cream Pie (made with ice cream!)

You may have had Banana Cream Pie, but this recipe is by far the best I’ve tasted!  It is so easy with no cooking involved; just mixing! It is absolutely delicious! You Banana Cream Pie fans need to try this one for sure! I know you’re going to love this!
Best Banana Cream Pie   grandparentsplus.com

I guarantee you’ll be asked for the recipe when you serve this pie. My cousin served this recipe and everyone thought it was the best! It is now a huge favorite at our house. I like that it is so quick to make!



1 Oil Crust or Graham Cracker  Crust  ( I prefer an Oil Crust) Go to Fresh Blueberry Pie post for the Oil Crust Recipe and directions. (it’s easy, too)

1 large package of Instant Vanilla Pudding (5.1 oz. size) Don’t substitute 2 small pkgs.

1  3/4 cup of vanilla ice cream, softened

1 1/2 cup milk

2-3 bananas (depending on size)



Mix dry vanilla pudding with softened ice cream and milk.

Add bananas (I always put 1 large banana on the crust, first, and then add another to the pudding. Add the rest to the top before serving)

Pour into a baked crust and refrigerate until set.

Serve with whipped cream and garnish with banana slices.

That’s it! Don’t you love how easy this is?

The Best Banana Cream Pie recipe is so GOOD!


Best Banana Cream Pie   grandparentsplus.com




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Lemon Blueberry Pie

Perhaps my two favorite flavors are lemons and blueberries! This delightful Lemon Blueberry Pie combines those flavors so well that this pie pleases everyone!  With fresh blueberries in season, this pie is easy and delicious and perfect for a summer dessert! No need to heat up the oven on a hot day as this is a no-bake pie! I use an Oil Crust on my no-bake pies.  If you haven’t tried an Oil Crust, it is also a “no-brainer” as far as pie making goes! So don’t be afraid to try it! It’s very simple with no rolling the crust out! The crust is like working with Play-Doh! A graham cracker crust works, too, but I prefer the Oil Crust! Lemon Blueberry Pie grandparentsplus.com

Lemon Blueberry Pie:


Lemon Blueberry Pie
Recipe Type: Dessert
Prep time:
Total time:
Serves: 6
A wonderful light and delicious pie combining the flavors of lemon and blueberry.
  • 1 Oil crust (see below)
  • 1 cup sugar
  • 3 1/2 Tbsp. cornstarch
  • 1 cup milk
  • 3 beaten egg yolks
  • 1/4 cup butter
  • Zest of one lemon
  • 1/4 cup lemon juice
  • 8 oz. sour cream
  • 2 cups fresh blueberries
  • Heavy whipping cream for topping
  1. In a saucepan, add sugar, cornstarch, milk, egg yolks, butter, and lemon zest.
  2. Cook and stir over medium heat until thick and bubbly.
  3. Cook and stir for 2 minutes more after it starts to get bubbly.
  4. Remove from heat and stir in lemon juice
  5. Cover and chill.
  6. When cooled, fold in sour cream and blueberries.
  7. Put in cooled crust and cover lightly with foil.
  8. Refrigerate for at least 3 hours.
  9. Serve with whip cream for topping.


Recipe for oil crust can be found on my post of Fresh Strawberry or Blueberry Pie (no-bake)

Remove from heat and stir in 1/4 c. fresh lemon juice. Cover and chill. Lemon Blueberry Pie grandparentsplus.com

When  cooled, fold in 8 oz. sour cream and 2 cups blueberries Lemon Blueberry Pie grandparentsplus.com Put in cooled crust.  Cover lightly with foil.  Refrigerate for 3 hours. Lemon Blueberry Pie grandparentsplus.com Whip cream and serve on top with additional blueberries. Now, that’s a scrumptious pie!     Lemon Blueberry Pie grandparentsplus.com I know you’ll enjoy this Lemon Blueberry Pie recipe! My husband thought it was a real winner! Thanks to my cousin in Washington state that sent me this wonderful recipe! For the Oil Crust recipe go to: Fresh Blueberry and Strawberry Pie (no-bake)  



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Lemon Angel Pie

Lemon Angel Pie   grandparentsplus.com

When Spring arrives, my dessert cravings turn to the flavors of lemon. One of my favorites is Lemon Angel Pie. It is so lemony, light, delicious, and easy to make! It satisfies my cravings for a great lemon dessert. It’s a wonderful pie to serve for Easter or anytime!

I’ve been told that this is the Lemon Angel Pie recipe that Betty’s Pie Shop serves  in northern Minnesota. You don’t have to go that far to enjoy this pie as the recipe is here, but if you go that way, be sure to stop in. Make the first two steps (meringue crust and custard filling) the day before serving! Add whip cream to the top when ready to serve.

Lemon Angel Pie

Meringue Crust:

4 egg whites  Be sure these are at room temperature! (I break the eggs and let the whites sit until at room temp.)
1 cup granulated sugar
1/4 teaspoon cream of tartar

Custard Filling:

4 egg yolks
1/2 cup sugar
3 Tbsp. lemon juice
1  cup heavy whipping cream.

Extra whipping cream needed for topping….

Beat 4 egg whites well until stiff peaks form. Add cream of tartar. Gradually add sugar – slowly add about 2 tbsp. at a time while beating.

Lemon Angel Pie grandparentsplus.com

Spread all around the bottom and up the sides of a greased 9″ pie pan. Bake at 275º for 1 hour. Turn oven off and leave door ajar and let the meringue cool.


Lemon Angel Pie  grandparentsplus.com

This is how the meringue will look…..  not brown, but all cracked! It is supposed to be that way!

Lemon Angel Pie grandparentsplus.com



Custard Directions…..
Beat 4 egg yolks and stir in 1/2 cup sugar and 3 T lemon juice. Add a drop of yellow food coloring, if desired. (I didn’t use it.) Pour into small saucepan and cook on low heat stirring continuously until thickened. Cool.

Whip 1 cup heavy cream until you have peaks and stir into cooled custard mixture. Pour into meringue pie shell and refrigerate. Carefully cover with foil!

Before serving, beat extra whipping cream for topping – lightly sweeten with sugar and add vanilla. (or use ready-made whipping cream)

Serves 8.

Lemon Angel Pie  grandparentsplus.com

Lemon Angel Pie  grandparentsplus.com


My mouth waters just thinking about this pie! So good!

Serve this anytime of the year, but it is especially great as an ending to your Easter dinner!

You might want to check out the posts on “Juicy Ham-Every Time” and “Shreds”!

Now, you have your dinner planned!



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Fresh Blueberry or Strawberry Pie (No bake)

Yum! A favorite of mine!

Fresh Blueberry or Strawberry Pie

(No bake)

Fresh Berry Pie

Make this delicious no-bake pie!

When berries are in season, I love to make a fresh blueberry or strawberry pie! This recipe (which was handed down from my mother) is for a no-bake pie.  I have no idea where it originated, but grew up loving it and have made it all my married life for my own family! I like it when the berries stay whole and the blueberry or strawberry sauce gently coats each luscious, plump berry. Add whip cream or ice cream and you have a fabulous dessert!

The crust is a cookie-like crust and goes so well with a fresh blueberry or strawberry pie. I like it better than a graham cracker crust. You mix this crust right in the glass pie pan. No need to dirty another dish!

Fresh Blueberry Pie    www.grandparentsplus.com


Crust Ingredients:

1   1/2 cup of flour

1   1/2 tsp. sugar

1 tsp. salt

1/2 cup vegetable oil + 2 Tbsp. milk – beat together


Crust Directions:

Add flour, sugar and salt into an ungreased 9 inch glass pie pan.( I always use a glass pie pan for all my pies! Your pies turn out better!)

Fresh Blueberry Pie

Whip vegetable oil and milk together and add to dry mixture in the glass pie pan

Fresh Blueberry Pie Crust    www.grandparentsplus.com


Mix with a fork (the consistency gets like soft playdough) and press mixture with your hands into a pie crust working the outer edges first.

Fresh Blueberry Pie Crust

Prick pie crust with a fork  and bake @350 degrees for 15-20 minutes (this will stay very light in color)

blueberry pie crust



Let crust cool completely!


Blueberry Filling:


2 and 1/2 pints of fresh blueberries:     Rinse 1 dry pint of blueberries and shake water off. This is for the blueberry sauce.  Rinse off the other  1   1/2 pints of blueberries and let dry. (Save for pie)

1 dry pint of blueberries , rinsed

1 cup sugar

3 Tbsp cornstarch

Juice of one lemon  (approx. 3 tbsp of lemon juice if using bottled juice)

Fresh Blueberry Pie   www.grandparentsplus.com

Shake off water and dry somewhat before using.


Add 1 pint of washed semi-dry blueberries to a saucepan.

Add 1 cup of sugar, 3 Tbsp. of cornstarch and juice of a lemon.  Stir before placing on the burner.

With saucepan on the burner,  stir until bubbly and thickened. Be sure to stir vigorously and lower heat so it doesn’t burn on the bottom! Use a double boiler if you can’t stir it constantly! (Using a double boiler takes a lot longer, however.)

Cool thickened blueberry sauce until just slightly warm to the touch. (not hot)

Blueberry Pie sauce


Place 1 -1/2 pints of berries into the cooled pie crust. Spoon blueberry mixture over the berries, slightly moving them so mixture covers the berries. Refrigerate until set for at least 3 hours.

Fresh Blueberry pie    www.grandparentsplus.com

Serve with whip cream or ice cream!

Strawberry Pie – Please note one important difference!

This same recipe works with strawberries. Use the same ingredients, but just substitute strawberries  Be sure the strawberries are dry when placing them in the pie shell! (Note one important difference!) Use only 1 dry pint of strawberries for the cooked glaze. Strawberries come in quarts and not pints so be careful not to use the quart of strawberries for the sauce.  I always save a pint box so I can measure that amount of whole berries. If you use more, the glaze will be too runny! You can tell how old this recipe is because I remember as a kid that strawberries always came in a green plastic pint boxes or sometimes wooden boxes. (Maybe you can tell my age, too) The recipe says “1 box”of strawberries and if you use the quart, it won’t turn out! Remember to adjust!!!


Fresh Berry Pie    www.grandparentsplus.com

Placing a few blueberries in with the strawberries makes it look patriotic!


This makes a great 4th of July recipe, too! Make it red, white and blue by topping the blueberry pie with a strawberry or add a few blueberries to the strawberry pie! (Note: By adding strawberries to the blueberry pie, they don’t show up very well with the blueberry coating)

Fresh Berry Pie  www.grandparentsplus.com

Pie with glaze.

Whether strawberry or blueberry, this pie is delicious!

Fresh Berry Pie   www.grandparentsplus.com

A bit patriotic for the 4th of July!



Fresh Blueberry Pie www.grandparentsplus.com


Phyllis (Oma)

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