All you have to do is pulse the crackers with butter and sugar until the mixture is fine and moist. Then you press into a pie pan, bake, and voila! Pie crust is ready for any type of filling. Now the only thing you have to worry about is what to fill it with.
This recipe is quite versatile — don't limit yourself to just graham crackers. For the recipe and more variation ideas, keep reading.
6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
- Preheat oven to 350 degrees.
- Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
Makes one 9-inch pie crust.
Graham Cracker Crust Variations:
- Use graham cracker crust as the base for a classic key lime pie.
- Sub graham crackers with crushed wafer cookies, such as Nilla Wafers.
- Use smashed Oreos (omit the filling, and use only the biscuits) for the crust instead.
- Crumbled ginger snaps instead of graham crackers, then bake with a spiced holiday custard filling.
- Pies/Tarts, Desserts