Grape-Nut Pie Crust

This Grape-Nuts pie crust is about as simple as it gets: two ingredients, no oven, no rolling pin. Mix the cereal with orange juice, press it into a pie pan, and freeze for 30 minutes. That’s it.

The orange juice softens the Grape-Nuts just enough to make them moldable while adding a subtle citrus sweetness. Once frozen, the crust firms up into a crunchy, nutty shell that holds its shape under any no-bake filling. It’s naturally low in fat since there’s no butter or shortening involved.

This works best with creamy, chilled fillings like pudding, mousse, or a no-bake cheesecake. The crunchy texture of the Grape-Nuts against a smooth filling is what makes this crust fun.

Pro Tips

• Press the mixture firmly and evenly with the back of a spoon, pushing it up the sides of the pan. Loose spots crumble when you slice.
• Give the full 30 minutes in the freezer. A partially frozen crust falls apart under a wet filling.
• Add the filling while the crust is still cold for the best hold.

Variations

• Swap orange juice for apple juice for a milder, less citrusy crust.
• Mix in a teaspoon of cinnamon before pressing for a spiced version.
• Use as a base for a frozen yogurt pie. Fill, freeze, and slice straight from the freezer.