Cinnamon Orange Crumb Crust

This no-bake pie crust swaps plain graham crackers for cinnamon graham cracker crumbs, then adds fresh orange zest for a warm, citrusy base that pairs with almost any creamy filling. Three ingredients, 10 minutes, done.

The orange zest does serious work here. Those tiny flecks of rind release their oils when you press the crust into the pan, filling the kitchen with a spiced-citrus aroma before you’ve even added a filling. Use a microplane for the finest zest possible so it integrates smoothly into the crumbs.

Press the mixture firmly and evenly into the pie pan. Use the bottom of a measuring cup or a flat glass to compact it. A loose, crumbly crust falls apart the moment you try to cut a slice. You want it packed tight enough that it holds its shape but not so compressed that it becomes a solid, hard disk.

Chef Tips

• Use softened margarine or butter, not melted. Melted fat makes the crumbs greasy and the crust dense. Softened fat blends evenly and keeps the texture crumbly.
• If your filling needs a baked crust, bake at 350°F (175°C) for 8 minutes and cool completely before filling.
• For the cleanest slices, chill the crust in the fridge for 30 minutes before adding the filling. It sets up and holds together better.
• This crust works beautifully with cheesecake fillings, chocolate mousse, or key lime pie.