Graham Cracker Pie Crust Recipe
If making pie dough and rolling it out successfully is not in your repertoire, this press-in crust is an easy and delicious alternative. Just crush graham crackers into crumbs, mix in melted butter, and press into a pie plate. Bake a few minutes to set the crust, cool, and fill with vanilla pudding or some tangy lemon curd and top with whipped cream.
- 12 whole graham crackers (about 6 ounces)
- 4 tablespoons unsalted butter (1/2 stick), melted
- Heat the oven to 350°F and arrange a rack in the middle.
- Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Process into fine crumbs (you should have about 2 cups), about 30 seconds. Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
- Pour the crumb mixture into a 9-inch or 9-1/2-inch deep-dish pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides.
- Bake until fragrant and slightly darkened in color, about 8 minutes. Remove the pie plate to a wire rack and let cool completely before filling, about 45 minutes.