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.
Graham Cracker Crust
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
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.