Some classic pies, like Key Lime, call for a graham cracker crumb crust. A crust like this is always good with a creamy filling, and it freezes well!

Graham Cracker Crust

Prep Time: 20 minutes
Baking Time: 10
Serves: 7
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Ingredients

Makes one 9” crust

1 ¾ c. finely crushed graham cracker crumbs (18-20 squares)

2 T. brown sugar (or white sugar)

6 T. unsalted butter, melted and slightly cooled

Pinch salt

Directions

Lightly butter a 9” pie plate and set aside.
Using a food processor, pulse a few crackers at a time to make fine crumbs, measuring until you get the full amount.
In a bowl, mix the crumbs, sugar and salt. Stir in the butter and mix until all crumbs are dampened. It will look and feel like damp sand.
Spread the crumbs in the pan, pressing them with the back of your knuckles into the bottom and up the sides so that there’s a firm, even distribution. Refrigerate for 10 minutes while the oven preheats to 350°.
Bake in the center of the oven for 7-8 minutes, just until it is set and slightly browned. Cool completely on a wire rack before filling.

Baker’s Notes and Tips and Tricks

If you don’t have a food processor, put a few crackers at a time in a sealed plastic bag and use your rolling pin to whack them! Just make sure you get them into fine crumbs.