Sugar cone pie crust is crunchy, chewy, and lightly. This not so new crust behaves like it’s filled with ice cream, yet it is filled with creamy pie filling!
Sugar cone crust is a nice upcycle from graham crackers; which do have their place. I do love me some graham crust depending on the pie. If you’re needing an extra crunch power, sugar cone is the way to go. I used it for Italian Cannoli Cream Pie, and it did not disappoint. It truly kept that crunch-chewy power.
Making the crust is pretty darn easy too, as you don’t need to pulverize to a fine powder. There was enough fine particles with the larger pieces which held it together quite nicely. Super happy, like, wishing I had done this long ago.
As in the pictures above, I used a lower power KitchenAid food processor. You will need 12 cones for one 9-inch pie plate. Once processed the melted butter is added and then pressed into the pie plate. Bake at 350 F. for 5 minutes, cool, and it’s ready to use!
I would also suggest using this crust with Vanilla Milkshake Pie or Chocolate Malt Shoppe Pie. Sometimes a crunchy sweet crust is so good, textures are everything to this texture-freak gal.
Product I Recommend: KitchenAid Chopper (with hand immersion blender and whisk attachment). I LOVE mine!
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Sugar Cone Pie Crust
12
servings15
minutes5
minutes20
minutesSugar cone pie crust is crunchy, chewy, lightly sweet; the crunchy chewy sensation stays with every bite of pie (like in an ice cream cone)!
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Ingredients
12 sugar cone ice cream cones (about 1-1/2 cups crushed)
4 tablespoons butter, melted
Directions
- Preheat oven to 350 F.
- Break up 6 of the sugar cones and process in a food processor for just a minute or so, you want 1/4 inch pieces along with a little bit of fine powder. Repeat with remaining sugar cones.
- Place crushed cones into a medium bowl and use a fork to stir the while pouring in the melted butter.
- Press mixture into a 9-inch pie plate. Bake crust at 350 F. for 5 minutes. Remove and let cool completely before adding pie filling.
Notes
- Waffle cones are great too, but I would not suggest the “styrofoam” type of cake cones; they’re not suitable for any cream fillings at all and will be very soggy.
