Graham cracker pie crust
Graham cracker pie crust is a classic cookie crust that’s super easy to make and extremely versatile. You can use it as a no-bake pie crust or bake it for just 10 minutes for a delicious buttery crispy pie crust to add a little crunch to any pie.
Servings: 1 pie crust
Equipment
Ingredients
- 14 full-sheet of Graham crackers about 2 cup ground, 213 g
- ⅛ teaspoon kosher salt
- 3 oz unsalted butter melted, 85 g
Instructions
Using a food processor
- Break Graham crackers into small pieces and ground in a food processor until fine crumbs form.
- Melt the butter in the microwave for about 30 - 45 seconds, stir with a fork to dissolve any remaining solid butter. Drizzle melted butter over the Graham cracker crumbs while the food processor is running, then process for an additional 10 - 20 seconds until the mixture is the texture of wet sand.
Make it by hand
- Put the crackers into a ziploc bag, break them up with a rolling pin and pound them into fine crumbs.
- Transfer crumbs to a medium mixing bowl and stir in the salt. Drizzle melted butter over it and mix it with a fork until the mixture resembles wet sand.
Form the pie crust
- Turn the mixture out into a tart pan or pie dish and press into the bottom and sides of the pan to form a crust.
- For a no-bake recipe, wrap well and freeze (or refrigerate) until ready to use.
- For a baked recipe or simply for a crunchier crust, line the crust with parchment paper, fill with pie weights or dry beans, and blind bake or par-bake the crust at 375°F for 15 minutes.
Notes
- Whether you’re processing the Graham crackers with a food processor or blender, or by hand, make sure to process them into fine crumbs, larger pieces will not hold together as well.
- It helps to use something with a flat bottom like a measuring cup to press the crust into an even layer.
- Make sure to press firmly to prevent the crust from falling apart when cut.
- This recipe will be enough to fill a 9” pie plate, an 8” or 9” springform pan for cheesecake, an 8” square baking pan or an 8” tart pan to make a thicker crust.
Nutrition
Serving: 296g | Calories: 1513kcal
