Basics By The BakerMama: How to Make a Graham Cracker Crust


In Basics by The BakerMama, I teach you how to make a graham cracker crust that’s sweet and buttery and the perfect mixture of chewy and crunchy. It’s the easiest, yummiest crust you’ll ever make!

How to Make a Graham Cracker Crust by The BakerMama

Basics by The BakerMama

Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!

The Perfect Three Ingredient Crust

I love the texture of a graham cracker crust. A bit chewy, a bit crunchy. Perfectly delicious! And it adds so much flavor to whatever you fill it with! Buttery and sweet, it makes the perfect base for treats like No-Bake Peanut Butter Pie and my S’mores Fudge Bars. This Peanut Butter Banana Cream Pie adds creamy peanut butter to the graham cracker crust for an extra-decadent twist to a traditional cream pie. What I’m saying is, learning how to make a graham cracker crust will make your dessert life even richer.

How to Make a Graham Cracker Crust by The BakerMama

Crushed graham crackers, sugar and butter–a graham cracker crust could not be simpler. Using a food processor or this easy to use hand-powered food chopper will ensure your graham cracker crumbs come out fine and consistent. You can also use a blender. In a pinch, I’ve placed graham crackers into a sealed ziplock bag and used a rolling pin to crush them. That absolutely works, too, though it’s more labor-intensive and it’s harder to get a consistent texture. But don’t stress. A graham cracker crust doesn’t need to be perfect to taste amazing.

How to Make a Graham Cracker Crust by The BakerMama

How to Make a Graham Cracker Crust

In a large mixing bowl, mix together the graham cracker crumbs, melted butter and sugar until well combined. Then pat the mixture into and up the sides of a 9‐inch pie plate or into the bottom of a 9-inch springform pan or into the bottom of the required dish for the recipe you’re using it for.

Quick Tip: use the bottom of a measuring cup to pat down the mixture and be sure to pack it tightly.

How to Make a Graham Cracker Crust by The BakerMama

If using for a no-bake recipe, place the prepared pie crust in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes before filling. If crust needs to be pre-baked, bake at 375°F for 6-8 minutes, let cool completely, and then proceed with recipe. If using the crust as part of a specific recipe, prepare and bake according to the recipe’s instructions.

How to Make a Graham Cracker Crust by The BakerMama

Ready to Learn More?

If you’re making a traditional pie crust, you’ll want to check out my Complete Guide to Pie Crust. It takes the mystery out of making pies once and for all! I’ll take you step-by-step from making the dough to baking picture-perfect pies.

Complete Guide to Pie Crust by The BakerMama

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!

xoxo,


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How to Make a Graham Cracker Crust by The BakerMama

Basics By The BakerMama: How to Make a Graham Cracker Crust


  • Author:
    The BakerMama

  • Prep Time:
    10 minutes

  • Cook Time:
    8 minutes

  • Total Time:
    18 minutes

  • Yield:
    1 (9-inch) pie crust

Description

This easy graham cracker crust is sweet and buttery with a texture that’s the perfect mixture of chewy and crunchy.


  • 1 and ¼ cups graham cracker crumbs (about 10 whole graham crackers)
  • 1/2 cup (1 stick) butter, melted
  • 1/4 cup granulated sugar

Instructions

  1. In a large mixing bowl, mix together the graham cracker crumbs, melted butter and sugar until well combined. Pat mixture into and up the sides of a 9‐inch pie plate or into the bottom of a 9-inch springform pan or into the bottom of the required dish for the recipe you’re using it for. Tip: use the bottom of a measuring cup to pat down the mixture and be sure to pack it tightly.
  1. If using for a no-bake recipe, place the prepared pie crust in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes before filling. If crust needs to be pre-baked, bake at 375°F for 6-8 minutes, let cool completely, and then proceed with recipe. If using the crust as part of a specific recipe, prepare and bake according to the recipe’s instructions.



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