Graham Cracker Crust
Published by Robert Rose
When you mention Key lime pie, this is the buttery crust that usually comes to mind. This crust is quick to make, is a perfect shell for creamy fillings and has a wonderfully buttery taste.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, crisp, spiced, sweet
- 10 whole graham crackers, ground (about 1 1/3 cups/325 mL crumbs)
- 5 tbsp (75 mL) butter or margarine, melted
- 3 tbsp (45 mL) packed light brown sugar
- 9-inch (23 cm) pie plate, greased
In a large bowl, combine graham cracker crumbs, butter and brown sugar, mixing well.
Transfer crumb mixture to prepared pie plate, pressing into bottom and up side of pan.
Chill crust until firm. Fill with prepared filling or, alternatively, bake crust in preheated 350°F (180°C) oven for 10 minutes or until crust is set and fragrant.
Spiced Crust: Add ¼ to ½ tsp (1 to 2 mL) ground ginger or cinnamon to the crumb mixture.
2008 Julie Hasson