Crumb Crusts

Graham cracker crusts are popular because they have an appealing flavor and are much easier to make than pastry crusts. For variation, vanilla or chocolate wafer crumbs or gingersnap crumbs may be used instead of graham cracker crumbs. Ground nuts may be added for special desserts.

Crumb crusts are used mostly for unbaked pies, such as cream pies and chiffon pies. Be sure the flavor of the crust is compatible with the filling. Lime chiffon filling in a chocolate crumb crust is not an appealing combination. Some cream fillings are so delicate that they would be overwhelmed by a crust that is too flavorful.