Also called cookie crumb crust, this is the easy way to make a homemade pie without making the traditional pie dough from scratch. It's a basic recipe that is fantastic for hot months because you can choose to bake it for just 10 minutes, or not bake it at all and simply refrigerate until firm. It keeps well frozen and can be made with other plain cookies if you choose to. But graham crackers are the best imho.
- 2 cups (200g) graham cracker crumbs
- 1/2 cup butter, melted
- Preheat oven at 350°F/180°C.
- Have ready a 9-inch pie pan with removable bottom. An 8-inch also works but the crust will be thicker. You can also use a pie plate without removable bottom, like with this Pumpkin Pie, which are very popular during the holidays.
- For the cookie crumbs, the easiest way is to use a food processor and process until you have fine crumbs. Make sure there are no large pieces or that it's a very coarse crumb mixture. That will prevent the mixture from compressing well. You can also make the crumbs by hand, but it takes a while and some patience. Crush the cookies with a rolling pin. It's easier if you put them in a large plastic bag, like a ziploc bag.
- Mix crumbs with melted butter in a medium bowl until it resembles wet sand.
- Pat onto a removable 24cm pan and press well, starting at the edges and the angles were it joins the bottom part and make sure it's pressed and compact. This will help when removing the pie from the pan.
- Bake for 10 minutes, until lightly golden and dry. Let cool completely on metal rack before filling.
- For a no-bake dessert, simply put the crust in the refrigerator for at least 1 hour to allow the butter to firm up. This will make it less sturdier and might crumble here and there when you cut it.
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
make sure the graham crackers are well processed and there are no large pieces, or coarse crumbs. A food processor is the best way to achieve this. The finer the crumbs the better compacted the pie crust will be and the result will be way better.
Wet sand: make sure the mixture of melted butter and cookie crumbs is wet, like when you make a sand castle wet. Not dripping or with butter pooling anywhere. But all of the crumbs must be fully coated.
Angles: after you scatter the crumb mixture in the pan, start with the sides, and pay special attention to the place where they meet the bottom. That angle needs to be more thick than not to ensure the whole crust has structure.
Well compacted: it's very important that you press and compact it very well, making sure it is a thick layer all around. This is one of the key details when making this type of crust.
Keywords: graham cracker crust