Baked Graham-Cracker Crumb Crust (8")
Submitted by melissaw
A buttery 3-ingredient baked graham cracker crust for 8-inch pies. Just crumbs, butter, and sugar pressed into the pan and baked in 8 minutes. The foundation for cheesecakes, cream pies, and more.
YIELD
10 servingsPREP
12 minCOOK
8 minREADY
20 minBaked Graham-Cracker Crumb Crust (8")
Every great pie starts with a great crust, and this one couldn’t be simpler.
Three ingredients. Eight minutes in the oven. That’s it.
Graham cracker crumbs get mixed with melted butter and a little sugar, pressed firmly into a pie plate, and baked until set and lightly golden.
The result is a crust that’s sandy, buttery, and just sweet enough to complement everything from key lime pie to no-bake cheesecake to chocolate cream pie.
Once you’ve made your own, the store-bought version will never look the same.
Kitchen Tips
- Press firmly and evenly: Use the flat bottom of a measuring cup to compact the crumbs. Loose spots will crumble when you slice the pie.
- Make your own crumbs: Whole graham crackers crushed in a zip-top bag with a rolling pin give you fresher, better-tasting crumbs than the boxed stuff.
- Reserve some for topping: Set aside a few tablespoons of the crumb mixture before pressing. Sprinkle it over a finished cream pie for a satisfying crunch.
Ingredients
Directions
Preheat oven to 375℉ (190℃)F. If you would like to make your own graham-cracker crumbs, pulverize crackers in blender or in food processor with knife blade attached as manufacturer directs; or place them in sturdy plastic bag and roll into fine crumbs with rolling pin.
In pie plate or bowl, mix crumbs with remaining ingredients. If you like, set aside 3 tablespoons mixture for topping. With hand, press mixture onto bottom and up side of pie plate.
Bake crust 8 minutes; cool on wire rack. Fill as recipe directs or with chilled pie filling; top with reserved crumb mixture or garnish as recipe directs.
Comments
