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Making a graham cracker crust for your no-bake pies and cheesecakes is a bit old hat these days. Usher in this festive season with a crumb crust that’s far from ordinary, but familiar at the same time. This crust provides a unique texture, and it just might be the easiest crumb crust out there. You can make a press-in pie crust out of a single ingredient: Pop-Tarts.
You can substitute a load of different cookies in a graham cracker crust recipe to achieve new flavor profiles, but they usually require other ingredients, like butter, and maybe extra sugar, to help hold everything together. Without butter, the cookie crumbs won’t keep the shape of the pie pan. The beauty of the Pop-Tart is that each one comes filled with its own adhesive sugar goo. All you have to do is expose it. With the help of a food processor, that takes about 30 seconds.
How to make a Pop-Tart crumb pie crust
A standard nine-inch pie dish or cake pan will use four Pop-Tarts, or two sleeves. If you have a deep dish pan, you should add two more tarts. Place the un-toasted Pop-Tarts in a food processor fitted with a blade attachment. I used the unfrosted strawberry flavor because, believe it or not, I didn’t want the frosting to make my crust too sweet.
If you’re making a cheesecake, line the pan with parchment. For a pie, butter the dish. Process the tarts on high speed until the crumbs have the consistency of coarse sand, or the same consistency of any crumb crust. This takes about 30 seconds. Pour the crumbs into the pie dish and use a flat-bottomed measuring cup, or another implement, to compress the crumbs and pack them up the sides of the plate.
Put the crust in an oven heated to 350°F for about 10 minutes, or until the top edge begins to lightly brown. This brief stint in the oven will allow the jam particles to heat up slightly and cling to their neighbors a little bit better. Cool on a wire rack for at least five minutes before filling.
The crust’s lovely appearance is a bonus, but my favorite part is the finished texture. The pastry part of the Pop-Tart stays as tender as ever, but the jammy bits become slightly chewy after baking. The flavor is exactly how you remember it from elementary school, and it makes a perfect companion to almost any filling I can think of. Plus, Pop-Tarts come in a host of different flavors, so if you’re making an apple cinnamon mousse, use the brown sugar cinnamon flavor. If you’re making a festive pumpkin cheesecake, double down with the pumpkin pie Pop-Tart. Just have the filling ready to pour because this crust is ready in a flash.
from Lifehacker https://ift.tt/X2r0Mlx
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