Description
I love a great cookie or graham cracker crust! And this recipe has double the delicious buttery crust per square inch of filling than usual and it’s perfectly balanced with just the right amount of butter, sugar, and salt! If you’re looking for a way to take that key lime pie up a notch, this is a great place to start!
Ingredients
Scale
One 8 or 9-inch (20-22cm) Crust
- 2 packs graham crackers (*minus 2 full cookies) (250g)
- 3 ounces unsalted butter, melted (100g)
- 3 tablespoons granulated sugar (45g)
- pinch of cinnamon (optional but recommended)
- pinch of salt
Instructions
- Preheat the oven and prepare the cake pan. Preheat the oven to preheated 350°F/176°C. Butter or spray an 8 or 9-inch springform pan and line with parchment paper on the bottom and sides. *If using a deep-dish pie plate, or individual ramekins you don’t need to add parchment paper or butter the dish.
- Crush the cookies. In the bowl of a food processor (or Vitamix dry container) process until the cookies resemble coarse sand. Alternatively, you can place graham crackers in a sealable freezer bag and crush the cookies using a rolling pin or wine bottle to pound them out.
- Melt the butter. Melt the butter in a skillet or microwave.
- Combine the ingredients. In a medium-sized mixing bowl, add the sugar, melted butter, and salt to the crushed cookies and mix with a fork (or your hands) until combined.
- Form the cookie crust and bake. Place the graham cracker mixture into the prepared cake pan and using the back of your hand (or an empty jar) press the mixture out evenly across the bottom (and slightly up the sides if desired). Bake for 5-8 minutes just until set and firm. Remove from the oven to cool while you finish the filling. Use this crust with any recipe calling for a prepared Graham Cracker Crust or cookie crust.
Notes
- If using a freezer bag to crush the cookies, I find it helpful to double bag the freezer bags in case one of them tears while you’re pounding it to crush cookies.
- Make mini no-bake dessert cups or trifles using this recipe, without needing to bake the crust before filling and serving.
- This recipe may be used for a 10 inch (25cm) pie or cake if the recipe doesn’t require a thick crust, or have the crust going up and around the sides of the dessert.
- For a spiced graham cracker crust, add 1/4 to 1/2 teaspoon of powdered ginger, cinnamon, cardamom, or other desired spices to the cookie crumbs and combine well before adding the melted butter.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Pies + Cobblers + Crostate
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
