A new twist on an easy, no-bake pudding pie! Swap out traditional graham crackers for your favorite granola to create a custom pie with only 4 ingredients.
After some recent recipe testing, I ended up with a lot of extra granola. I can only eat so much yogurt, so I turned to Instagram for some ideas on how to use up all of the nutty, crunchy granola. I received some great ideas, but one stood out. My good friend Hannah suggested making a pie crust, and my Aunt Ann seconded… folks, we have a winner!
A granola crust can be used interchangeably with a graham cracker crust. The granola offers a nuttier, more complex flavor. Since my granola already had its own distinct personality, I kept the filling simple — vanilla pudding! Depending on the flavor of your granola, banana pudding or chocolate pudding would also be excellent.
Bonus: pudding pies are no-bake pies. As someone who lives on the top floor of an old building, I’m always looking for recipes that don’t need an oven. This pudding pie recipe will be a winner all summer.
To make the crust, I pulsed the granola in a food processor for a few seconds until it was all crumbs. You’ll need about 1 ½ cups of crumbs, so depending on how “clustery” your granola is, you will need to start with 1 ⅔ – 2 cups of granola. Since granola typically has some oil and sugar already added, this recipe uses less butter than a traditional graham cracker crust and no additional sugar.
I prefer a thicker pudding filling, so I reduced the amount of milk slightly. After the pudding set, I added a little more granola on top for some texture. While you can use any granola you have on hand, I used the base recipe from these Tahini-Chocolate Granola Bars. Instead of pressing the mixture into bars, spread on a sheet pan and bake until toasted and crunchy.
Granola-Crust Pudding Pie
- 1 ¾ cups of your favorite granola
- 3 Tablespoons butter melted
- 2 packets pudding mix of your choice (NOT instant!)
- 3 cups whole milk
For the crust:
- In a food processor, pulse the granola until it resembles sand, about 30 seconds. Pour in the melted butter and pulse a few more times to combine.
- Pour the mixture into a 9” pie tin. Using your hands or the bottom of a measuring up, flatten the mixture into the tin, making sure to pack the crust tightly and evenly. (If the mixture seems a little dry, add 1 additional tablespoon of melted butter.)
- Chill the crust in the refrigerator for 1 hour.
For the filling:
- After the crust is completely chilled, whisk together the pudding mixes and milk in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce to a simmer. Cook the mixture, stirring frequently, for 3-5 minutes or until thickened.
- Remove from the heat and let stand, stirring occasionally, for about 3 minutes to allow the mixture to cool slightly.
- Carefully pour the filling into the chilled crust. (If you have extra filling, pour into a ramekin for a snack later!)
- Chill the pie in the fridge for 3-4 hours, or until completely set.
- If you have extra granola, sprinkle it over the top of the pie for garnish.