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Monday, May 08, 2017

Homemade Graham Cracker Pie Crust


Homemade Graham Cracker Pie Crust is a versatile and tasty choice for any chilled pie filling. Crunchy, sweet graham crackers are crushed and mixed with a little sugar and melted butter and pressed into a pie plate.  It only takes a few minutes to prepare and has a far superior taste compared to store-bought graham crusts.

Graham Cracker Pie Crust is one of my favourite dessert bases.  (Well...they're all my favourites, ha, ha.) The sweet, nutty flavour of the crackers go along with so many fillings and flavours.  Think chocolate pie, cheese cake, key lime pie, ice cream pies. . . and the list can go on and on as there are so many. I must admit, in the past, I have occasionally bought the pie crust already made and formed in an aluminum pie pan but was always sorry as I bit into the pie. It's just not the same as a homemade crust (even though the crackers are not homemade).  I suppose the lure of already-made was overpowering to a busy woman and the thought of being able to throw something together in minutes was too good to pass by. Those days are in the past.  I now pass by those pie crusts with a mere glance and reach for the crackers because nothing beats the flavour and texture of a homemade Graham Cracker Pie Crust.  So, if you are not too busy, try the homemade crust.  You won't be disappointed. 

Graham Cracker Pie Crust is quite forgiving and it's not hard to remedy a mistake when making it. Too many crumbs: add more butter. Too much butter:  add more crumbs.  I like to use honey grahams when making this crust but any favourite brand graham crackers will do. It's hard to sometimes judge how many crackers you will use to make 1½ cups crumbs because different brands are scored into different sizes.  I use 20-22 square crackers which make the amount of crumbs needed.  I suggest you use the amount you think will make the 1½ crumbs and adjust accordingly.  You may also use purchased graham cracker crumbs but, again, the flavour will not be as nice.  I don't know what they do to the crumbs but there is an almost raw flavour to them if they are not baked.  I much prefer making my own crumbs from the whole crackers.


Graham Cracker Pie Crust
1½ cups graham cracker crumbs, about 20-22 square wafers/crackers crushed 
2 or 3 tablespoons white or brown sugar, to taste
6 tablespoons melted butter
½ teaspoon cinnamon, optional

Crush the crackers in a food processor or in a plastic food storage bag using a rolling pin.  Make the crumbs fine but not powdery. Place the crumbs in a medium size bowl.  Mix in the sugar and melted butter.  This should be enough butter but if, for some reason, the crumbs are very dry and won’t stick together when pressed against the side of the bowl, add a little more butter until the right consistency is achieved.  

Pour the crumb mixture into a 9-inch pie plate and press in firmly with the back of a spoon.  Go up the sides to the edge of the plate.  

If you are using the crust in an unbaked dessert, chill for 1 hour before filling.  If baking, preheat oven to 350 degrees and bake 8-10 minutes or until crust is just beginning to turn a golden colour. Let cool before filling.  

Makes 1 9-inch pie crust.  

Note: If you are using shallow 7 or 8-inch aluminium pie pans you may be able to get two crusts.  


Crush the graham crackers in a food processor or in a plastic storage bag with a rolling pin.  You will need about 20-22 square crackers. The crumbs should be fine but not powdery.


Place the crumbs in a medium bowl.  Mix in the sugar.  You can use white or brown sugar.  Stir in the melted butter and thoroughly mix until the crumbs clump together.  Firmly press the crumbs up the side and bottom of a 9-inch pie plate.


If using the crust for an unbaked pie, refrigerate 1 hour before using.  Or bake the crust in a 350 degree oven for 8-10 minutes or until golden.  


When the crust is cool add your favourite filling. This is a Chocolate Cream Pie but any chilled filling will taste delicious in a Graham Cracker Crust.  And don't forget baked or unbaked cheesecake just begs for a Graham Crust.


Crunchy, sweet Graham Cracker Pie Crust ready for your favourite filling.


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