Graham cracker crust for pie awesomeness 

This is, no doubt, a simple recipe. All my pie crust recipes are. Because I’d rather be eating pie, then making it. Simple.

So- get your ingredients:

  • Graham Crackers (or graham cracker crumbs, in which case, just skip down a bunch)
  • Salted butter
  • White Sugar

Get your weapons of mass destruction:
(This is optional, you can buy graham cracker crumbs at the store…. But I really like to crush things.)

  • a heavy duty ziploc type bag
  • a rolling pin

 

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This is where is gets fun. Take one of the packs of crackers, empty it into the bag. Take your rolling pin and smash the bejeezus outta the crackers. I like to get about 1 cup and 1/4 of crumbs for a single 8″ pie crust.

Once the crackers are no longer crackers, but the dust of former crackers, dump that mess into a big bowl along with 1/3 of a cup of white sugar. Mix those together until you can’t see the sugar anymore. Next melt your butter and dump that in and mix it all together.

Now that your crust is nice and mushable from the butter, mush it into your pie dish. Put some real muscle into it… the harder you press the crust now, the better it will firm up in the fridge.

Throw that sucker into the fridge to get solid again, at least for a couple hours. No less then 2, seriously. you’ll just end up with a big old mess on your hands.

There you have it. This is the crust recipe I use for any kind of puddin’ pie or for the Peanut Butter Pie that MrGillis and I threw together last week.

Graham Cracker Pie Crust: Quick Guide Recipe

Ingredients:

  • 1 & 1/4 cup graham cracker crumb
  • 1/3 cup granulated white sugar
  • 5 tbsp melted salted butter

Steps:

  1.  Take your graham cracker crumbs and your sugar and mix them in a large bowl
  2. Add melted butter
  3. Mix until well incorporated
  4. Press mixture into a pie plate very firmly, working from the center to the sides
  5. Place in fridge for at least 2 hours
  6. Fill with favorite pie filling (such as this No Bake Peanut Butter Pie)
  7. Enjoy!

I’ve also used this crust for a chocolate cream pie, a lemon puddin’ pie that I make a friend every year for his birthday… this is a cold pie crust tho- no baking. Or at least, I have always assumed, no baking. If someone else is brave enough to try and see what would happen, feel free to let me know.

Until that time tho, have a wicked good evening.