I don’t know if there’s a pie on Earth that can’t be made better by using a Graham Cracker Pie Crust!
As much as I love a tradition pie crust, there’s something to be said for the buttery, sweet, and almost caramel-esque flavor of a graham cracker crust. Mike and his best friend Kyle seriously named off like 15 pies the other day that are normally served with a regular pie crust and would be better with a graham cracker crust. They were right.
You can blend all the ingredients in your food processor if you want to save dishes. Just make sure you mix the sugar and salt before adding the butter so there aren’t any sugar clumps.
Luckily, because we’re talking about pie, there is no right or wrong answer to which crust is right! Butter the great thing about this crust is you don’t have to limit yourself to pies. Use it for cheesecakes, cookie bars, or all kinds of other dessert deliciousness! The sky’s the limit!!
Graham Cracker Pie Crust
- 9 whole graham crackers 1 envelope
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter melted
Preheat oven to 350 degrees F.
Place the graham cracker crumbs in a food processor. Grind until crackers become a fine crumb. Transfer to a medium-size mixing bowl.
Add the sugar and salt, and mix with a spoon until well combined.
Pour in the melted butter. Stir until all the crumbs are evenly moistened.
Pour the crumbs into a 9-inch pie plate and spread into an even layer. (If your plate is smaller, you'll have a thicker crust.) Using your hands, or a flat-bottomed measuring cup, press down on the graham cracker crumbs. Start in the center of the pie plate and work your way out and up the sides. You need a stable bottom for the pie first.
Bake for 8 minutes. Remove from the oven and let cool off at least 10 minutes for pies that need to be baked. Cool completely before filling for cold pies.
If you don't have a food processor available, place the graham crackers in a gallon ziploc bags and beat the crap out of them until you get a fine crumb. Continue as directed.