Graham Cracker Crust Recipe
Graham crackers, named after Sylvester Graham, a 19th-century dietary reformer, were originally created as part of a movement promoting whole-grain, high-fiber foods. Over time, these crackers transitioned from health food to dessert staple.
Equipment
- Food processor or rolling pin (for crushing crackers)
- Mixing bowl
- Measuring cups and spoons
- 9-inch pie pan
- Silicone spatula or the back of a spoon
- Oven (if baking)
Ingredients
- 1 ½ cups graham cracker crumbs (about 10–12 whole graham crackers)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 pinch of salt (optional)
Instructions
- Crush the Graham CrackersIf using whole graham crackers, break them into smaller pieces and place them in a food processor. Pulse until you get fine crumbs. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin.
- Mix the IngredientsIn a mixing bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of salt (if using). Pour the melted butter over the mixture. Stir until all the crumbs are evenly coated and resemble wet sand.
- Press the Mixture into the PanTransfer the mixture into a 9-inch pie pan. Use the back of a spoon, a silicone spatula, or your fingers to evenly press the mixture across the bottom and up the sides of the pan. Take your time to ensure the crust is packed tightly to avoid crumbling.
- Bake (Optional)For a firmer, crunchier crust, preheat your oven to 350°F (175°C). Bake the crust for 8–10 minutes, then let it cool completely before adding your filling. This step is optional for no-bake desserts.
- Chill and FillIf you skip the baking step, refrigerate the crust for at least 30 minutes to help it set before adding your desired filling.