Graham Cracker Crust

Crusts based on crumbled graham crackers or cookies are fantastic and simple. However, they can be a pain to work with. The following recipe makes a fairly standard graham cracker crust, but like most of them the end result is not very sturdy. The flavor is great, the structure is… eh. For a better all-around crust see the Better Graham Cracker Crust recipe.

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Graham Cracker Crust

Course Dessert, Snack

Cuisine Multicultural

Keyword graham crackers, pie, pie crust

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author The Hungry Physicist (hungryphysicist.com)

Ingredients

• 25 Graham Cracker Squares
• 1/2 C Butter (melted)
• 1 Tsp Sugar

Instructions

• Process the graham crackers in a food processor until crumbly, OR place them in a Ziploc bag and pound with a rolling pin.
• Combine graham cracker crumbs, melted butter, and sugar into a large mixing bowl. Mix well.
• Press mixture into desired pie pan.
• At this point, refer to the pie recipe you’re using for the specific pie being made. Some pies require pre-cooking the crust. In that case, cook at 300° Butter binds this recipe together. I hypothesize that the key to making a more structurally reliable version of the crust is to increase the butter/graham ratio. However, due to the scarcity of grant funding that supports graham cracker crust research … I’ll need to crowd-source! F for 10 min.

Notes

Source: Brown, Alton. “Sour Cream Cheesecake.” Food Network. Food Network, n.d. Web. (Modified)

Butter binds this recipe together.  I hypothesize that the key to making a more structurally reliable version of the crust is to increase the butter/graham ratio.  However, the scarcity of grant funding in support of graham cracker crust research means I’ll need to crowd-source it.  Let me know what you discover!

Considering this crust is nothing more than a crumbled cookie, try it with other crumbled cookies!  *The Hungry Physicist whispers* OOOrrreeeoooossss.