Graham Cracker Crust
Photo by Chelsea Kyle
The crumbly texture of a graham cracker crust pairs best with creamy fillings; it is extremely easy to make—just combine cookie crumbs with melted butter and a small amount of sugar, press the mixture into a pie plate, and bake.
Recipe information
Yield
Makes one 9-inch crust
Ingredients
12 graham cracker sheets (6 ounces), broken into pieces, or 1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted and cooled, plus more for pie plate
3 tablespoons sugar
Pinch of salt
Preparation
Preheat oven to 375°F. Lightly butter a 9-inch pie plate. In a food processor, pulse graham crackers until finely ground. In a bowl, combine crumbs, butter, sugar, and salt. Press mixture firmly and evenly into bottom and up sides of pie plate. Bake until lightly browned, about 12 minutes. Let cool completely on a wire rack. (Crust can be stored up to 1 day, loosely covered with foil, at room temperature.)
