Easy Graham Cracker Crust Recipe

This homemade Graham Cracker case is a quick upgrade for any pie. It is made with just four simple ingredients, blends together in just five minutes and guarantees a buttery flavor rich in the store-bought version.

Don’t intimidate by making Graham Cracker shells from scratch! My recipe is very simple and even easier than traditional pie crust made with traditional flour. This is a versatile crust that can be used in a variety of pie recipes including baked and baked pies, butter or cream pies, and even classic cheesecakes.

You only need Graham cookie crumbs, melted butter, granulated sugar and a little salt. That’s it! I love some of my favorite desserts like pumpkin pie, cheesecake and key lemon pie.

Key Ingredients

• Graham Cookies: You can buy the former ground Graham Cracker crumbs, but I prefer to grind them in a food processor. The taste is usually better and the texture is easily controlled. I like the brands of Nabisco and Annie, but if you can’t find them outside of the US, digestive cookies are a great alternative. For a crust with vanilla wafers, see our Banana Cream Pie.
• butter: I always use unsalted butter. If you only have salty butter, omit the salt in the recipe.
• sugar: Although some recipes use light brown sugar, I stick to granulated sugar. Brown sugar can add a richer, almost caramel-like flavor, which is not needed here, as Graham cookies already have a bright grilled flavor. The sugar melts into cereal cookies and butter, forming the glue that ties our crust together.
• Salt: A little bit of salt makes a big difference. While not every recipe is included, I can’t imagine making this crust without a small amount of salt. It connects all the flavors together and makes your pie incredible flavor.

My Tips for Making the Perfect Graham Cracker Shell

Tip 1: Adjust the pie dish. Pie dishes come in all shapes and sizes, so don’t be surprised if your “standard” 9-inch dish is a little different from the ones in the kitchen. This recipe works well for most 8-inch and 9-inch pie dishes as well as 9-inch square plates. If you are using a 10-inch pie dish, a deep smoke board or a 9-by-13-inch baking dish, you should make the crust even more crust. The good news is that this recipe is easy to double or halve. For larger or deep dis pies, I recommend multiplying the recipe by 1.5.

Tip 2: Use fine debris. For the best crust, the goal is to grind debris. The easiest way is to use a food processor. If you don’t have one, the mixer will work, or you can put the cookies in a sealed zipper bag and crush them with a rolling pin. Just make sure they are really trained into fine bread crumbs. The larger crumbs are difficult to pack and may be more likely to collapse when consumed.

Tip 3: Hold the casing firmly. Homemade chaff cookie crust should have a charming, rustic look, so don’t emphasize making it perfect. The most important thing is to make sure it is held together when sliced. When pressing the crust into the plate, use a measuring cup or the back of your hand to press the crumbs firmly into the bottom of the pot evenly and along the sides of the pot. This will help it set up well without being too dense. To make a cheesecake, watch the video in this New York cheesecake.