Description
A simple graham cracker crust that will be ready to fill with your favorite creamy fillings in no time. This makes enough for a 9″ pie.
Ingredients
Scale
- 140 grams graham crackers (about 9 graham crackers or 1 sleeve)
- 1 Tablespoon granulated sugar
- 75 grams butter (1/3 cup), at room temperature
Instructions
- Preheat the oven to 350 F (180 C). Have a 9″ pie plate on hand.
- Break up the graham crackers into chunks about the size of your thumb. The food processor will do a better job grinding everything if the pieces are smallish to begin with.
- Measure in the sugar, and then grind the crackers until you get fine crumbs about the texture of sand.
- Cut the butter into slices and then add them to the crumbs.
- Process the crumbs with the butter until the butter disappears and the crumbs are moist looking.
- Dump the crumbs into the center of the pie plate .
- Cover the pie plate loosely with a piece of plastic wrap. Use a measuring cup or a coffee cup to press down the crumbs on the bottom and up the sides of the pie plate . Do your best to compress the crumbs into place. If you notice any bare spots, loosen some of the crumbs and move them to the bare spot. Press over the bare spot, compressing down the crumbs.
- Run your finger along the top edge of the pie plate to loosen any crumbs that are peeking up over the top edge.
- When the crumbs are as evenly pressed as you can get them and everything looks pretty, bake the crust for 8-10 minutes. In that time you should get a little bit of color on the crust, and you’ll smell a lovely baked cookies smell.
- At this point, you can fill your pie with your choice of filling.
- If you want to freeze the crust, let it cool completely first. From there, place a piece of foil inside the crust. After that, you can slip the crust into a plastic bag for longer freezing. There’s no need to thaw the crust for a frozen pie filling like peanut butter pie. For other cream pies, simply set your frozen pie on the counter while you prepare the filling.
Notes
Variations
This recipe works with any dry cookie or sweet cracker (that is ones without filling like an Oreo). In all cases, weigh out 140 grams of the cookies/crackers and proceed with the recipe. Here are some other cookies and crackers to try:
- Tea biscuits: we like Kedem’s chocolate biscuits, but the original vanilla is excellent too.
- Chocolate graham crackers
- Gingersnaps
- Vanilla wafers
- Biscoff
- Lemon snaps
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Baking building blocks
- Method: Oven
- Cuisine: American
