February 28, 2010 by Flora Dawn
This is a very good alternative to a traditional graham cracker crust. You have to make the Almost Graham Crackers and create crumbs. The easiest way to do this is to throw the crackers in a food processor, but you could also place them in a resealable plastic bag and crush them with a rolling-pin; kids particularly enjoy the rolling-pin choice. The crumbs freeze really well, so I recommend making a large batch at once and throwing them in a freezer bag until needed. Traditional graham cracker crusts call for 5 Tb melted butter, but I have found that less butter is really required. It’s a personal taste issue, so don’t stress if your butter isn’t measured perfectly, as long as there are a few tablespoons, the crust should hold together fine. I also prefer to just mix the crust directly into the pan I am using, why dirty another dish?
Pie crust, before being baked.
Almost Graham Cracker Crust
- 1 1/4 cups almost graham cracker crumbs
- 3-5 Tb butter, melted
- Preheat oven to 325
- Using a fork combine crumbs and butter directly in the pie plate of spring form pan.
- Using a small measuring cup or you hands, press the mixture firmly into the bottom and up the sides of the pie plate; if using a spring form pan I prefer to just press the crust into the bottom, but you could go up the sides if you prefer.
- Bake in preheated oven for 10-15 minutes, the crust will be fragrant and slightly browned.