Unbaked Graham-Cracker Crumb Crust

This unbaked graham cracker crust is the workhorse base under every classic icebox pie, no-bake cheesecake, and cream pie worth its name. Three ingredients (graham cracker crumbs, melted butter, sugar) get mixed in the pie plate itself, pressed firm against the bottom and up the sides, and chilled until set. No oven required.

The trick to a crust that holds together when you slice it (instead of crumbling into the filling) is the press. Use the flat bottom of a measuring cup or a glass to compact the crumbs evenly. Loose crumbs make a sandy crust; tightly packed ones cut clean. The chill time is non-negotiable too. The butter solidifies in the fridge and that’s what binds the whole thing into a single piece.

If you’re making your own crumbs, a food processor pulverizes a sleeve of graham crackers in seconds. No processor? Seal them in a heavy zip-top bag and run a rolling pin over the bag a few times. Aim for fine, uniform crumbs without big chunks (they create weak spots that crack under the filling).

Variations

• Reserve three tablespoons of the crumb mixture before pressing for a crunchy topping over your finished pie.
• Swap graham crackers for crushed chocolate cookies for a chocolate crust under cheesecake or banana cream.
• Use crushed gingersnaps for a spicy base under pumpkin or sweet potato pies.
• Add a teaspoon of cinnamon or nutmeg to the crumb mixture for a warmly spiced fall version.
• Sub melted coconut oil for butter for a dairy-free crust.