Graham crackers bring back memories of my early childhood. Sometimes mom would make sandwich cookies with them by spreading homemade frosting between two grahams. Whenever I make a graham cracker crust it reminds me of those sweet treats.
Graham Cracker crusts are easy to make, much easier than pastry dough. Unlike pastry where the excess dough is simply trimmed off, it helps to have recipes proportioned for pie plate sizes. This way you can pat into place the right amount of crumb mixture for the ideal thickness.
Purchase graham cracker crumbs in a box or crush your own. A food processor will pulverize them but so will a rolling pin and zipper bag. Crush them coarsely or very fine. Lots of recipes call for a 6-10 minute visit in a 350-400 degree oven. I prefer my graham cracker crusts chilled rather than baked. Match your pie plate to the recipe sizing and check out some variations in the ‘Dish Designer’.
Graham Cracker Crust
The Sauce-9-inch pie plate
1 ½ cups Graham Cracker Crumbs, about 11 sheets or 22 squares
3 Tbsp Sugar
5 Tbsp Butter, melted
The Sauce-8-inch pie plate
1 ¼ cups Graham Cracker Crumbs, about 9 sheets or 18 squares
2 Tbsp Sugar
4 Tbsp Butter, melted
1. Combine the crumbs and sugar. Add the butter and blend.
2. Press in the bottom and up the sides of a pie plate. Chill for 30-40 minutes.
• Exchange graham crackers for Ginger Snaps, chocolate cookies, or vanilla wafers.
• Add 1/4 to 1/2 tsp cinnamon.
sauces over under and through