When it comes to no-bake pie crusts, graham crackers and chocolate sandwich cookies get all the glory. But if you're looking for something with a nostalgic flair and crunch to spare, a cornflake crust is a better option to maximize those qualities. In fact, cornflake crusts have been boosting recipes and saving dessert for creative home cooks since at least the 1930s.
The recipe initially made an appearance in June 1932 in a Los Angeles Times column by Marian Manners, one of the first celebrity cooks. She suggested beating the heat without skipping dessert by using no-bake cornflake crusts in your summer pies . Using a simple recipe your great (great) grandmother probably used, you can transform cornflakes, butter, and sugar into a light, crisp base for your favorite fruit, custard, or cream pies.
This charmingly retro option is easy to whip up but makes a big textural statement that stands out. Benefits of using cornflakes for pie crust The subtle sweetness and airy crispness of cornflakes set this apart from cookie-based no-bake crusts. The crunchy texture complements fruit and cream pies particularly well, though you can also use it for nut-forward, chocolate, or savory pies like vegetable or chicken pot pie (though you might want to ditch the sugar for the latter application).
Although you aren't required to bake the crust, you could opt to if it would benefit your recipe or filling. Baking enhances the slightly nutty flavor of cornflakes, and like with a graham cracker c.