Corn Flake Pie Crust

This pie crust breaks all the rules and somehow still works. No butter, no shortening, no rolling pin. Just corn flakes ground to crumbs in the food processor, a touch of sugar, and a little reduced-fat cream cheese to bind it all together.

The cream cheese does what melted butter normally does in a crumb crust, holding everything together while adding a subtle tang. Press it into a pie plate, chill it, and you’ve got a crisp, golden shell ready for whatever filling you throw at it.

Three ingredients. No oven required for the crust itself. It doesn’t get much simpler than this.

Kitchen Tips

• Pulse the corn flakes until they’re fine and even, but not powder. You want some texture left for crunch.
• Add the cream cheese in two batches so it distributes evenly through the crumbs without clumping.
• Press the crust firmly and evenly up the sides using the back of a spoon or the bottom of a measuring cup. Thin spots crack.
• This crust pairs beautifully with no-bake fillings like key lime, chocolate mousse, or banana cream. For baked pies, give the crust 10 minutes in the oven first to set it.