Name: Graham Cracker Crust
Total time: 1 h 10 min
Ingredients: 8 whole graham crackers , broken into 1-inch pieces; 3 tablespoons sugar; 5 tablespoons unsalted butter , melted and cooled

Time

40 minutes, plus 30 minutes cooling

Yield

Makes one 9-inch crust

Ingredients

8 whole graham crackers, broken into 1-inch pieces

3 tablespoons sugar

5 tablespoons unsalted butter, melted and cooled

Ingredients

8 whole graham crackers, broken into 1-inch pieces

3 tablespoons sugar

5 tablespoons unsalted butter, melted and cooled

Ingredients

8 whole graham crackers, broken into 1-inch pieces

3 tablespoons sugar

5 tablespoons unsalted butter, melted and cooled

Why This Recipe Works

This one couldn't be easier to make: After combining crushed crumbs with sugar and a little melted butter to bind them, we simply used a measuring cup to pack the crumbs into the pie plate. Producing a perfect graham cracker crust has a lot to do with the type of graham crackers used. After experimenting with the three leading brands, we discovered subtle but distinct differences among them and found that these differences carried over into crumb crusts made with each kind of cracker. In the end, we preferred Keebler Grahams Crackers Original in our crust.

Before You Begin

We don't recommend using store-bought graham cracker crumbs here, as they can often be stale.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Process graham cracker pieces and sugar in food processor to fine, even crumbs, about 30 seconds. Sprinkle melted butter over crumbs and pulse to incorporate, about 5 pulses.

Sprinkle mixture into 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and beginning to brown, 12 to 18 minutes; transfer to wire rack. Following particular pie recipe, use crust while it is still warm or let it cool completely.