Graham Cracker Crust
Published by Harvard Common Press
Editor's Note: When it comes to pie, using the right pie crust is as important as choosing the right filling. This recipe for Graham Cracker Crust is easy to make and will be a great addition to any cook's stable of pie recipes. You can use this pie crust recipe in an assortment of recipes, including this one for Frozen Apple and Peanut Butter Cloud Pie.
Here is the recipe for graham cracker crust that I’ve been using for years. For best results, press this into your pan right after you make it: it behaves and stays in place best when everything is newly dampened. If it seems a tad dry, just sprinkle a teaspoon of water over the crumbs and rub it with your fingers.
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and TextureButtery, Crunchy, Spiced, Sweet
- 10 whole plain or cinnamon graham crackers
- ¼ cup firmly packed light brown sugar
- ¼ teaspoon ground cinnamon (omit if using cinnamon graham crackers)
- Big pinch of salt
- 5 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F and lightly butter your pie pan.
Break up the crackers coarsely with your hands, dropping them into a food processor. Add the brown sugar and process into a fine meal. Transfer the meal to a large mixing bowl and add the cinnamon, if using, and salt. Add the melted butter and incorporate well: mix first with a fork, then switch to your hands and rub everything together thoroughly to form evenly dampened crumbs.
Spread the crumbs evenly and loosely in the pan, then press the mixture into the bottom and up the sides. Don’t worry about getting them too high up the sides-three-quarters of the way is fine. Bake on the center oven rack for 8 to 10 minutes. Let cool on a wire rack before filling.
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2002 Ken Hardrich