Graham-Type Pie Crust

Jump to Recipe

 

 

This quick and easy no-oil crust subs in quite nicely when a graham crust is desired for a dessert. Made from simple ingredients with no refined sugars or syrups, just a few dates.  There are two versions, a regular one like a graham crust would be and one with a little cocoa for chocolate cream pies.  It isn’t much, but it does add a nice touch.

We had leftover cream pie in our fridge for three days which still did not result in a soggy crust.

 

This is the cocoa version.

 

It is easily made by combining all the ingredients in a food processor and processing until you get the right texture to hold it together as described in the recipe’s directions.

(The next three pictures are of the cocoa crust.)

 

Then it is dumped onto a 9-inch pie plate and pressed to form the crust and hold it together.  I just use the bottom of one of the measuring cups used for measuring the dates.

This is the regular crust.

 

 

PRINT RECIPE

Graham-Type Pie Crust

One 9 or 10-inch crust
Ingredients:

3/4 cup cashew pieces

3/4 cup whole-wheat pastry flour — stir flour, spoon into measure, and level off top.  (oat flour would also work, but the flavor isn’t as good.  It would help to replace two teaspoons with coconut flour)

5 Medjool dates cut into 1/2″ pieces (measuring 1/3 cup pressed full) — They should be soft, but if you soak them,  just do it briefly and be sure to press out any extra water; too much moisture will ruin the crust!

1 tsp vanilla, preferably powder such as Cook’s brand, but liquid will work.

1/4 tsp salt

1/4 tsp butter flavoring, it is good, but definitely optional

2 tsp cocoa powder if making a chocolate pie.

Instructions:
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a food processor.  Process until the nuts and dates are quite fine with no chunks, but not turned into a dough or a paste.  The texture should be loose crumbs until you pinch it together.  If it doesn’t stick together when you pinch it with your fingers, process a little more until it does.  If it still won’t hold together (I’ve never had this happen) add one teaspoon of milk at a time and then process again until it does.
  3. Prepare a 9 or 10 inch pie plate with food release or use a silicone plate.  Pour crumbs from food processor onto pie plate.  Press mixture evenly across the bottom and up the edges, 1/4-1/3″ thick.  You can use the bottom of a glass or a measuring cup (as in the picture above).  Press sufficiently to hold together.
  4. Bake at 350 degrees for 10 – 12 minutes or until starting to brown slightly on the edges.
  5. Remove from oven and cool on a rack.  Fill with your favorite filling.
Notes:

Alway make sure measures are completely full.