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Graham Cracker Pie Crust

The basic and the best.   I like the plain Nabisco Honey Maid Crackers for this one--I avoid the low fat and the Sunshine brand versions if I can (the sunshine version comes out too bland); and never ever use the cinnamon crackers unless you really want that flavor to come through in the pie.

for 1 9 inch or smaller pie

1 1/4 cup graham cracker crumbs (about one package of crackers)

3 tablespoons sugar

1/3 cup butter, melted (salted butter or add a pinch of salt if using unsalted butter)

Crush the graham crackers:  whirl them in a blender or food processor or crush directly with a rolling pin (putting them between sheets of waxed paper or in a plastic bag helps contain the result).  They should be small uniform bits but stop before they turn into dust.  

Stir in the sugar and butter, and then press into an 8 or 9 inch pie or tart pan.  

Chill an hour before filling, if you have time--the edges will be less likely to collapse when filling is added if you do this.

And eat the rest with a spoon, sharing if you must.

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