This simple graham cracker crust mixture is easy to prepare, and may be used for a 9-inch pie or cheesecake. The standard size is just right for a small to 9-inch pie plate and the larger version is good for a larger, deeper pie plate or cheesecake. If you like a thicker graham cracker crust, use the larger measurements.
Crush graham crackers using a food processor or put them in a plastic bag and use a rolling pin to crush them.
Alternatively, graham cracker crumbs are usually available in the baking aisle. If using a food processor, add the sugar and process with the graham crackers. If making a graham cracker pecan crust (see variations, below), process the pecans along with the graham crackers and sugar.
- 1 1/2 cups fine graham cracker crumbs (about 20 squares)
- 1/4 cup granulated sugar or brown sugar
- 6 tablespoons butter
- 1 stick (8 tablespoons) butter
- about 30 graham crackers or 2 cups of fine graham cracker crumbs (about 30 squares)
- 1/3 cup granulated sugar or brown sugar
In a small saucepan or the microwave oven, melt the butter.
Place graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches. Or, use a food processor to make fine crumbs. Alternatively, graham cracker crumbs are usually available in the baking aisle.
Measure the graham cracker crumbs into a medium bowl.
Add the granulated sugar or brown sugar to the graham crackers.
Add the melted butter.
Stir or blend the ingredients together with your hands.
Press the crumb mixture into a pie plate or springform pan.
To pre-bake the pie crust, bake for 10 to 12 minutes in a preheated 350 F. oven.
Tips and Variations
- Add about 1/2 teaspoon of cinnamon or a small amount of nutmeg or allspice to the crumbs for a spiced flavor.
- Baking makes for a firmer crust, especially if the pie us made with an unbaked filling.
- Replace about 1/2 cup of the graham cracker crumbs with 1/2 cup of finely chopped pecans or pecan "chips."
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