Putting together a crust made from graham crackers is not hard at all—and it comes together quickly. Use this recipe to make cream pies, key lime pie, cheesecake, or any other pie that could use a graham cracker crust!
- 12 rectangular graham crackers (about 6 ounces), broken into pieces
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 6 to 8 tablespoons (3/4 to 1 stick) unsalted butter, melted
- 2 teaspoons finely grated lemon or orange zest
- 1 teaspoon vanilla extract
- Food processor
- 9-inch pie plate
1 Preheat the oven to 350°F. Set a rack in the middle position.
2 Make the crumbs: In a food processor, pulse the graham crackers until finely ground. You should have about 1 1/2 cups.
By hand: Enclose the broken graham crackers in a heavy-duty plastic freezer bag. Seal the bag and roll over with a rolling pin to crush the graham crackers until they are fine crumbs.
3 Mix the crust: Transfer the crumbs to a bowl and stir in the sugar, salt, and 6 tablespoons of the butter until they are thoroughly combined.
A small handful of crust should hold together when you squeeze it in your palm. If it doesn't, add more butter, a tablespoon at a time, until it does.
4 Press the crust into the pie pan: Spread the crumbs evenly over the bottom of the pie pan. With your fingers, press it into the sides of the pan all around, and then into the bottom of the pan.
Cover a dry measuring cup with plastic wrap (to keep it from sticking to the crumbs). Gently re-press the crumbs into the pan to make them even and compact, starting with the sides first. Tamp down the crumbs on the bottom so the crumbs are even and compact.
4 Bake the crust: Place the pie pan in the center of the oven and bake for 10 minutes, or until the edges are just slightly browned. Set the pie pan on a rack to cool to room temperature and use according to the directions of your recipe.