Graham Cracker Pie Crust
Keep this recipe for Graham Cracker Crust whenever the mood strikes.
Calories per serving: 145kcal
Ingredients
- 6 tablespoons butter melted
- 24 graham crackers, or
- 2 cups Graham Cracker Crumbs
- ¼ cup sugar
Instructions
- In a small saucepan or the microwave, melt 6 tablespoons of butter.
Whole Crackers
- There are two methods of making the crumbs:
- 1, The best way to do this, however, is in a large food processor, just be sure to use the pulse button and pulse the crackers, then add the butter and sugar, and pulse two or three more times before removing and putting into your pie pan.
- 2. Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl. Add 1/4 cup of sugar to the graham crackers. Add the melted butter. Stir or blend together with your hands.
Cracker Crumbs
- Put the cracker crumbs in a bowl with the sugar and melted butter. Mix well so all the crumbs are thoroughly coated.
Make the Crust
- Finally, press the crumb mixture into the pie plate. Use a straight-edged utensil like a measuring cup to form the crust around the edges, or another pan on top of the one with the crumbs and press down hard to distribute the crumbs.
- To blind bake the pie crust, bake for 8 to 10 minutes in a preheated 350 F/170 C oven or until the crust just starts to brown.
Notes
You can use other types of cookies to make this crust. Just make sure they are hard so they will absorb the butter. Lemon cookies and chocolate cookies are good choices. Don't use anything like chocolate chip or soft cookies.
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