Digestive Biscuit Pie Crust
This easy pie crust made with Digestive biscuit crumbs is the perfect for banoffee pie or as a substitute for graham cracker crust. Buttery, crisp, and lightly sweet, it’s ideal for banoffee pie, cheesecakes, key lime pie, and other desserts that call for a graham cracker base. Works beautifully for both baked and no-bake pies.
Ingredients
- 190 g Digestive Biscuit Crumbs (~12-15 biscuits)
- 60 g Unsalted Butter, melted (4 tbsp)
- 50 g Granulated Sugar (4 tbsp)
Instructions
- Break Digestive biscuits into pieces and grind into fine crumbs using a food processor. Work in small batches so you don’t overfill. Transfer the crumbs to a medium mixing bowl.
- Add the melted butter and granulated sugar to the crumbs.
- Mix with a fork until the crumbs are evenly coated and the texture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 23cm pie tin. Start in the center and work outward. A flat-bottomed measuring cup or glass helps pack the crumbs tightly.
- For no-bake fillings, chill the crust in the refrigerator for at least 1 hour, or pre-bake at 175°C (350℉) for 5–7 minutes if you prefer a crispier crust. For baked pies, fill the crust and bake according to your recipe, no pre-baking required.
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