Sure, it can be convenient to buy the ready-made graham cracker pie crusts, but did you know it’s almost as quick and easy to Make Your Own graham cracker pie crust? It’s really just a matter of crushing some graham crackers, adding a little sugar and melted butter, and then pressing it into a pie plate.
Even though you can use a food processor to crush your crackers, I’m still a little old school and get out my rolling pin. I lay down some wax paper and then crush a couple of graham cracker rectangles at a time until the job’s done. You can get a nice fine crumb with very little effort with the rolling pin and for me it’s often quicker than dragging out the food processor and cleaning it.
And on a side note . . . . see my “vintage” rolling pin up there? Yup, it was my grandma’s and it probably dates back to the 1920’s. It’s a wonderfully sturdy, heavy duty thing and at the risk of sounding like an old fogey, they just don’t make ’em like that anymore. A few times I’ve looked at rolling pins in the store thinking I should get myself a new one, but anything else feels downright wimpy compared to my beloved old timer. And if I ever need to smack a burglar over the head to protect myself ? Well I have the perfect weapon! I could probably crack a skull with that thing.
However I will try to stick to graham crackers.
For this recipe I crush one sleeve of graham crackers (which is 9 large rectangles – or 36 small rectangles), and equals one and a half cups of crushed crackers.
HOMEMADE GRAHAM CRACKER PIE CRUST
1-1/2 cups crushed graham cracker crumbs
1/3 cup sugar
1 stick of butter or margarine – melted
Combine the graham cracker crumbs and the sugar in a mixing bowl. Add the melted butter and mix with a fork until everything is well moistened. Press into a 9″ pie plate, making sure to press some of the mixture up the sides of the pie pan as well.
I use my hands to get the crumb mixture pretty much spread out around the pan. Then I finish by using the bottom of a drinking glass to get things pressed down a little more. This is especially helpful around the perimeter of the bottom of the pan as it helps to push some of the crumbs up the side a little more.
Finish by chilling your crust in the refrigerator for an hour, or by cooking the crust for about 10 minutes in a 350 degree oven (and then letting it cool). You can then fill your crust with the pie filling of your choice.
Need a pie filling suggestion? Try this easy Refreshing Lime Pie recipe. Yum!