How To Make a Graham Cracker Crust

Of all the various pie crusts, the graham cracker crust reigns supreme. This buttery, sweet crust is the perfect vessel for cheesecakes, pumpkin pies, and many other cakes and pies. It’s also incredibly easy to make on your own.

In traditional pie crust recipes, I often opt for store bought crusts, as I can’t really detect all that much of a difference, except in the preparation time. However, a homemade graham cracker crust is game changing. The difference is absolutely detectable, and absolutely delicious.

Ingredients:

• 24 graham crackers
• ½ cup unsalted butter, melted
• ½ cup packed light brown sugar

1. Smash the graham crackers in one of two ways:
   a. process with a food processor until ground into a powder
   b. place the crackers in a ziplock bag and roll repeatedly with a rolling pin until they have powdered
2. Place the graham crackers, butter and brown sugar in a bowl, stir until fully combined.
3. Press into 2 pie tins or 1 springform pan, beginning with the bottom and then the sides. Be sure to pack tightly and press down firmly. I use a sturdy glass to press the crust into the pan, rolling along the edges with firm pressure.

This pie crust does not need to be baked, so it is great in no-bake pie recipes. However it can be baked if you want to use it in bake pie recipes.