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Pork Rind Pie Crust

Maple custard pie in graham cracker and pork rind cookie crust with whipped cream

(Makes 1 8” or 9” pie crust)


  • ¾ cup, (about 1 1oz bag) 4505 Chicharrones, pulverized
  • ¾ cup graham crackers or shortbread cookies, pulverized
  • 1/3 cup granulated sugar or palm sugar
  • 3 Tbl butter, melted
  • 3 Tbl lard, melted

Pulverize chicharrones, cookies, and sugar in a food processor or combine in a plastic bag and crush with a heavy pan or rolling pin until the mixture resembles coarse sand.

Add butter and lard to mixture and blitz until the mixture comes together. You can also do this in a mixing bowl by hand.

Turn mixture into pie pan and press out to create an even layer of crust on the bottom and up the sides of the pan.

Bake in a preheated 375F oven for approximately 7 to 8 mins. Allow crust to cool at least one hour before filling.

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