Graham Cracker Crust - Little Sunny Kitchen

Prep Time 5

Cook Time 8

Total Time 13

Grease a 9 or 10-inch springform pan, a 9 inch pie plate, or an 8x8 inch baking dish with butter. If you will be baking the crust, preheat the oven to 350F°/180°C (160°F for fan/convection oven).
Crush the graham crackers in a food processor, a blender, or use a heavy tool to crush them in a heavy ziploc bag.
In a bowl, combine the graham cracker crumbs with melted butter and sugar. Stir and let sit for a minute so that the butter moisten the crumbs.
Press the mixture into the bottom of the pan, and make it flat. This is best achieved by using a measuring cup or a flat-bottomed glass to really press it down evenly. If your recipe calls for it, press the crumbs up onto the edges of the pan as well.
Bake in the preheated oven for 8 minutes. then remove from the oven and allow the crust to cool completely before adding your filling.
If you're making a no-bake pie, you can skip the baking step. Instead, place the pressed graham cracker crust in the refidgerator and chill for at least 2 hours before adding the pie filling.

Instead of graham crackers you can use 1 ½ cups (200g) of crumbs from Arnott’s Marie crackers (in Australia), or any plain cookie or biscuit. In the UK, I suggest using 14 crushed digestive biscuits but omit the sugar from the crust since they are already so sweet. This cookie crust can also be made with Oreos, shortbread cookies, or other graham cracker flavors.
It's important to press the crust down firmly so that the crust will hold together.
Graham cracker crust can be baked, and should be if your pie recipe calls for it to be baked. For no-bake recipes, skip the baking step and chill the crust in the fridge for 2 hours.
Ensure that the crust is cool before adding any fillings.
Don’t use pre-made graham cracker crumbs that come in a package! The flavor and texture will be so much better when you crush the graham crackers yourself.
To Store: Keep the crust in the fridge for 1-2 days before using, or wrap well and freeze for longer storage, up to 3 months. Thaw fully before using the crust in recipes.