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Graham Cracker Pie Crust

Graham Cracker Pie Crust

Ingredients (2)

  • 12 whole graham crackers (about 6 ounces)
  • 4 tablespoons unsalted butter (1/2 stick), melted
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Typically used for cheesecakes and no-bake freezer pies, graham crackers crusts add a caramel-like sweetness, lots of buttery flavor, and a gently crisp texture to desserts. It’s ideal for pastry novices and all-around kitchen klutzes, since mixing pastry and rolling out are not required. Just crush graham crackers into crumbs in the food processor, mix in melted butter, and press into a pie plate. Bake a few minutes to set the crust, cool, and fill with Easy Vanilla Pudding or Lemon Curd, and top with mounds of Easy Whipped Cream.

Tips for Christmas

Instructions

  1. 1Heat the oven to 350°F and arrange a rack in the middle. Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Process into fine crumbs (you should have about 2 cups), about 30 seconds. Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
  2. 2Pour the crumb mixture into a 9-inch or 9-1/2-inch deep-dish pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides.
  3. 3Bake until fragrant and slightly darkened in color, about 8 minutes. Remove the pie plate to a wire rack and let cool completely before filling, about 45 minutes.
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