This is an easy recipe for both a no-bake and baked graham cracker crust which is perfect for cheesecakes, pudding pies, no bake desserts and more!
Prepare: 5 minutesmins
Bake: 10 minutesmins
Total Time: 15 minutesmins
Servings: 8
Ingredients
1 ¼cups(140g) graham cracker crumbs
¼cup(56g) butter or margarine
2tbs(25g) sugar*
Instructions
Preheat oven to 350F (180C.)
In a microwave safe bowl or a sauce pan, melt the butter or margarine and allow to cool slightly.
Using a blender or a food processor, pulse one package (9 - 10 sheets) of graham crackers until fine. You can also use a bowl and the bottom of a cup or a ziplock bag and a rolling pin to crush the crackers.
In a large bowl, stir in the sugar. Add the melted butter and mix until well coated.
Pour contents into a 9" (23 cm) pie pan. Press down evenly along the bottom and up the sides of the pie pan.
Bake 10 - 15 minutes or until the crust is lightly golden brown. Remove from the oven and cool on a wire rack completely before filling.
For the no-bake method, after forming the crust, chill 1-2 hours or until firm.
Notes
* Sugar is completely optional. It helps keep the crust together during the baking process by caramelizing. You can use any type of sugar you desire.This is for a standard sized pie plate. For deep dish pans or a thicker crust, simply double the recipe.Baking is optional. If you do not want to bake the pan, chill for several hours or overnight until firm. The crust will be more crumbly and softer than one baked.The firmer you press the mixture, the more compact and hard the crust will become. For most recipes, use medium pressure.Substitute graham crackers for vanilla wafers, flavored graham crackers, gingersnaps, or digestive biscuits. Use as many as needed to get a total of 1 1/4 cups or 140 grams of crumbs.