Home » Granola-Crust No-Bake Pudding Pie

Granola-Crust No-Bake Pudding Pie

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.

Granola Crust Pudding Pie

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!

(Jump to Recipe)

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 Pie Sliced


5 from 4 votes

Granola-Crust Pudding Pie

An easy, no-bake pie with a nutty, flavorful crust made from granola.
Course Dessert
Type American
Servings 12 slices
Calories 185 kcal

What You'll Need

  • 1 ¾ cups of your favorite granola
  • 3 Tablespoons butter melted
  • 2 packets pudding mix of your choice (NOT instant!)
  • 3 cups whole milk

What to Do

For the crust:

  1. 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.
  2. 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.)
  3. Chill the crust in the refrigerator for 1 hour.

For the filling:

  1. 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.
  2. Remove from the heat and let stand, stirring occasionally, for about 3 minutes to allow the mixture to cool slightly.
  3. Carefully pour the filling into the chilled crust. (If you have extra filling, pour into a ramekin for a snack later!)
  4. Chill the pie in the fridge for 3-4 hours, or until completely set.
  5. If you have extra granola, sprinkle it over the top of the pie for garnish.


  1. OMG, you getchyer crunchy and yer creamy all in the same bite! That’s fantastic!

  2. Granola crust… um you are a culinary genius! That is the yummiest idea!! I may try this over the weekend when it is too hot to bake!

  3. Love that you made a granola crust! Such a fun idea for a no bake summer dessert!

  4. Yum! This recipe looks and sounds good! I especially love the granola topping for a nice crunch!

  5. You had me at four ingredients! What a fantastic idea to swap out traditional graham crackers for granola. Way more flavour and texture too!

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