With much less sugar and extra salt than different variations, this buttery selfmade graham cracker crust recipe highlights simply how good the nutty, malty taste of graham crackers may be. Baked till toasty, the crust is impartial sufficient to work with most no-bake pie fillings, from Key lime pie to nearly any cream pie recipe (banana cream pie, chocolate pudding pie, peanut butter pie) to no-bake cheesecake. Plus, it’s considerably tastier than any store-bought crust.
Just a few ideas to assist obtain an ideal graham cracker crust: Use a meals processor to pulverize the crackers into even, advantageous crumbs, then pulse within the melted butter and remaining elements for even distribution. Finely floor graham cracker crumbs will lead to a pie crust that slices neatly; whereas utilizing a rolling pin to crush the crackers would lead to irregular items which might be extra more likely to crumble when shaped and sliced. Second, keep in mind to warmth the butter simply till it’s melted. We’re followers of brown butter as a lot as anybody, but when the butter even sizzles or pops right here, you’ll have misplaced an excessive amount of moisture, and the ultimate pie crust will hunch unforgivingly down the perimeters of the pie plate.
Lastly, this pie crust recipe was engineered to work with entire graham crackers, that are comparatively dry and decrease in fats and sugar than most different store-bought cookies. You may riff on the flavors utilizing chocolate graham crackers, cinnamon grahams, or digestive biscuits, or through the use of brown sugar instead of white. Different cookies like Oreos, gingersnaps, or vanilla wafers will carry out in another way, generally dropping form because the crust bakes, since they’ve vastly extra fats and sugar.
Check out this graham cracker crust in our Merely Sensible Banoffee Pie, or try extra of our greatest Thanksgiving dessert recipes →
