Description
This Graham Cracker Crust recipe is a simple and delicious base for pies and cheesecakes. Made with finely crushed graham crackers, melted butter, sugar, and a pinch of salt, it can be baked to a golden crisp or refrigerated for a no-bake crust option. Perfectly sandy in texture, it holds together well to provide a sturdy and flavorful foundation for your favorite desserts.
Ingredients
Crust Ingredients
- 10 graham crackers (to yield about 1.5 cups crumbs)
- 3 ounces unsalted butter, melted
- 1.5 tablespoons granulated sugar
- 1/4 teaspoon salt
Instructions
- Crush the Graham Crackers: Crush the graham crackers into fine crumbs using a food processor, or place them in a zip-top bag and roll over with a rolling pin until very finely crushed.
- Combine Ingredients: In a bowl, mix about 2.5 tablespoons of the melted butter with the graham cracker crumbs, granulated sugar, and salt. Stir until well combined, resembling wet sand and holding together slightly when squeezed.
- Adjust Consistency: If the mixture feels dry, add the remaining melted butter and stir to achieve the proper texture.
- Press the Crust: Evenly press the crust mixture onto the bottom and up the sides of a 9 by 1.5-inch pie plate to form the crust.
- Set the Crust (No-Bake Option): Refrigerate the crust for an hour before filling if you choose not to bake, allowing it to set firmly.
- Bake the Crust (Baked Option): Bake the crust in a preheated oven at 350°F (175°C) for 12 to 15 minutes, until it becomes fragrant and lightly golden. Allow to cool completely before filling.
Notes
- This crust can be used for pies, cheesecakes, and other no-bake or baked desserts.
- Adjust the amount of butter slightly for desired texture—less for a crumbly crust, more for a firmer crust.
- If baking, watch closely towards the end to avoid over-browning.
- Store any unused crust mixture in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes (if baking)
- Category: Dessert
- Method: Baking
- Cuisine: American
