Graham Cracker Pie Crust

Name: Graham Cracker Pie Crust
Prep time: 15 min
Total time: 1 h 10 min
Yield: 1 (9- to 9-1/2-inch) pie crust
Ingredients: 12 whole graham crackers (about 6 ounces); 4 tablespoons unsalted butter (1/2 stick), melted

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1 (9- to 9-1/2-inch) pie crust Easy

Total: 25 mins, plus 45 mins cooling time Active: 15 mins

2 Ratings

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.

by Christine Gallary

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Instructions

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.)
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.
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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