Putting together a graham cracker crust is not hard, and it comes together quickly. Use this recipe to make cream pies, key lime pie, cheesecake, or any other pie that could use a graham cracker crust! Homemade pies aren’t just for those people who were born with the domestic gene. After making this graham cracker crust, you will be making your own from here on out.
Just crush some graham crackers—you can do that, right? Now, mix them with a little sugar and melted butter, press them into a pie pan, and bake. In the words of the famous Ina Garten, how easy is that?
PIES TO MAKE WITH GRAHAM CRACKER CRUSTS
The fillings for pies made with graham crackers are great in summer—how about an ice cream pie? Topped with whipped cream, you look like a genius when you pull one out of the freezer.
Then there are key lime pies, lemon icebox pies, chocolate banana cream pies, Greek yogurt tarts with fresh berries, and let’s not forget cheesecakes! So many pies, so little time!
You can spice up the basic crust in this recipe with a pinch of cinnamon, nutmeg or cardamom or any other spice that complements the filling. Ditto for orange zest, lemon zest and, of course, let’s not forget vanilla extract.
This recipe can also be adapted to many other dry cookies such as vanilla wafers, chocolate wafers, gingersnaps, and one of my favorites, Biscoff cookies. You will need 1 1/2 cups cookie crumbs for one 9-inch pie.
Baked Or Unbaked
This crust will work either way. If you want to use this crust right away, simply press the ingredients into the pie pan and chill it, and then fill it according to your recipe instructions. This is especially useful for pies that don’t require baking but instead, chilling, such as the Lemon Icebox Pie.
However, you can certainly use this crust and bake it before you fill it and bake according to your individual recipe’s directions. It will just have an extra toasty flavor!
FOR EASY GRAHAM CRACKER CRUSTS
Finely grind the crumbs. This ensures the crust will hold together well when the crumbs are pressed into the pan. If you don’t have a food processor, you can enclose the broken graham crackers in a plastic bag and roll over them with a rolling pin.
Nut sure your butter is mixed in? After you mix in the butter, you’ll know it’s ready when a handful of the crumbs hold together in your hand when you squeeze them.
The secret to an even crust: Spread the crumbs in the pan first, so you can evenly distribute them. Use your fingers to press the crumbs into the sides first and then the bottom.
Press the crumbs really well: One you have the crumbs evenly distributed around the pan, use a dry measuring cup wrapped in plastic wrap (to prevent it from sticking to the crumbs) and press firmly into the sides and bottom of the pan.
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