Servings 1 (9-inch) pie crust
Ingredients
- 1 1/2 cups finely crushed graham crackers (about 10 crackers)
- 5 Tablespoons unsalted butter, melted
- 1/3 cup packed light brown sugar
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, stir together the crushed graham crackers, melted butter and brown sugar until very well combined. (If needed, use your fingers to incorporate the mixture and ensure the graham crackers are well-moistened.)
- Press the mixture into the center and up the sides of a 9-inch pie plate. (Ensure there is a sloping seam between the side and bottom crust to prevent breaking when serving.)
- Bake the crust for 8 minutes then remove it from the oven and let it cool completely before adding your filling of choice.
Notes
- You don’t want a severe 90° angle where the side and bottom crusts meet or it’ll fall apart when slicing and removing from the pan; instead, opt for a rounded inside corner by smoothing the seam with a spoon or your finger.
- While tempting to really compact the crust, refrain from doing so! Compacting it too much will lead to a very hard, dense crust that’s impossible to slice without breaking.
- Make-Ahead & Freezing Tips: This graham cracker crust is make-ahead friendly! You can prep it right in your pie plate, then stash it in the fridge for up to 3 days before filling. Want to get even further ahead? Pop the whole thing—pan and all—into the freezer for up to 3 months. Just let it thaw before adding your filling.
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