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
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.
