Graham Cracker Crust
Graham Cracker Crust

Do you love pie, but stress about the crust? Welcome to a very large club.

Never fear. Homemade pies aren’t just for those people who were born with the domestic gene. After making this graham cracker crust, you will be able to start your very own new club called “Look, Ma, I Made a Pie!”

EASY-PEASY GRAHAM CRACKER PIE CRUST

This graham cracker pie crust is buttery, crunchy, and a cinch to make. This crust is your first lesson on Day One of Pie School.

Just crush some graham crackers—you can do that, right? Now, mix them with a little sugar and melted butter, press them into a pie pan, and bake. In the words of the famous Ina Garten, how easy is that?

PIES MADE WITH GRAHAM CRACKER CRUSTS

The fillings for pies made with graham crackers are great in summer—how about an ice cream pie? Topped with whipped cream, you look like a genius when you pull one out of the freezer.

Then there are key lime pies, lemon icebox pies (pictured above!), chocolate pudding pies, banana cream pies, Greek yogurt tarts with fresh berries, and let’s not forget cheesecakes! So many pies, so little time!

Here are some great pies to make with a graham cracker crust!

  • Lemon Ice Box Pie
  • Perfect Cheesecake
  • Easy Chocolate Cream Pie
  • Key Lime Pie
  • Pumpkin Cheesecake

OTHER WAYS TO MAKE GRAHAM CRACKER CRUSTS

You can spice up the basic crust in this recipe with a pinch of cinnamon, nutmeg or cardamom or any other spice that complements the filling. Ditto for orange zest, lemon zest and, of course, let’s not forget vanilla extract.

This recipe can also be adapted to many other dry cookies such as vanilla wafers, chocolate wafers, gingersnaps, and one of my favorites, Biscoff cookies. You will need 1 1/2 cups cookie crumbs for one 9-inch pie.

MORE TIPS FOR EASY GRAHAM CRACKER CRUSTS

  • Finely grind the crumbs. This ensures the crust will hold together well when the crumbs are pressed into the pan. If you don’t have a food processor, you can enclose the broken graham crackers in a plastic bag and roll over them with a rolling pin.
  • Nut sure your butter is mixed in? After you mix in the butter, you’ll know it’s ready when a handful of the crumbs hold together in your hand when you squeeze them.
  • The secret to an even crust: Spread the crumbs in the pan first, so you can evenly distribute them. Use your fingers to press the crumbs into the sides first and then the bottom.
  • Press the crumbs really well: One you have the crumbs evenly distributed around the pan, use a dry measuring cup wrapped in plastic wrap (to prevent it from sticking to the crumbs) and press firmly into the sides and bottom of the pan.

Ingredients

  • 12 rectangular graham crackers (about 6 ounces), broken into pieces
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 6 to 8 tablespoons (3/4 to 1 stick) unsalted butter, melted

Optional:

  • 2 teaspoons finely grated lemon or orange zest
  • 1 teaspoon vanilla extract

Special equipment:

  • Food processor
  • 9-inch pie plate

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