Graham Cracker Crust
Submitted by sam
Simple no-bake graham cracker crust with cinnamon and nutmeg takes 15 minutes to make and works for cheesecakes, cream pies, or diabetic-friendly desserts.
YIELD
9 servingsPREP
15 minCOOK
0 minREADY
15 minEvery baker needs this crust in their back pocket.
Graham cracker crumbs mixed with melted butter and a hint of warm spices press into any pan and chill until firm.
No baking required, which means one less thing to stress about when you’re making a pie or cheesecake.
Chef Tips
- Press crumbs firmly into the pan using the bottom of a measuring cup for even thickness
- Chill for at least 2 hours so the crust sets properly and doesn’t crumble when cut
- Reserve 2 tablespoons of crumb mixture to sprinkle on top of cream fillings for texture
- Works in pie plates, square pans, or springform pans
- For a baked crust, bake at 350 degrees F for 10 minutes, then cool before filling
Variations
- Use chocolate graham crackers for chocolate cream pies
- Add a tablespoon of sugar for sweeter crust
- Substitute vanilla wafers or gingersnaps for different flavor profiles
Ingredients
Directions
Combine graham wafer crumbs, butter, spices.
Press into a 9 inch pie plate or 8 inch square cake pan or 9 inch spring form pan.
Chill in refrigerator 2 hours before filling.
If desired, reserve 2 tablespoons of the crumb mixture to sprinkle on top of the filling.
Comments
What kind of chocolate filling in this crust, it makes my mouth watering. That dollap of whipped cream is a must, extra creaminess and richness are always welcomed. YUM!