Graham Cracker Crust
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 10 sheets graham crackers (1 ยฝ cups graham cracker crumbs total, see note 1)
- 2 tablespoons granulated sugar
- 6 tablespoons (85g) unsalted butter (melted)
Method
- Grease a 9 or 10-inch springform pan, a 9 inch pie plate, or an 8x8 inch baking dish with butter. If you will be baking the crust, preheat the oven to 350Fยฐ/180ยฐC (160ยฐF for fan/convection oven).
- Crush the graham crackers in a food processor, a blender, or use a heavy tool to crush them in a heavy ziploc bag.
- In a bowl, combine the graham cracker crumbs with melted butter and sugar. Stir and let sit for a minute so that the butter moisten the crumbs.
- Press the mixture into the bottom of the pan, and make it flat. This is best achieved by using a measuring cup or a flat-bottomed glass to really press it down evenly. If your recipe calls for it, press the crumbs up onto the edges of the pan as well.
- Bake in the preheated oven for 8 minutes. then remove from the oven and allow the crust to cool completely before adding your filling.
- If you're making a no-bake pie, you can skip the baking step. Instead, place the pressed graham cracker crust in the refidgerator and chill for at least 2 hours before adding the pie filling.