Buttery graham crackers in a smooth crust, perfect for cream pies or cheesecakes. This Quick Prep Graham Crust recipe is so fast and easy, you’ll be making it all the time.
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This is a basic in my kitchen. Why buy a crust at the store when this is SO easy and tastes way better? You can dump some pudding in it for a quick and easy pie or use it as the base for a cheesecake. If you don’t bake it, the crust mixture can be crumbled over yogurt, pudding or whatever you like as a flavorful crumb.
The first time I ever made this crust, I was putting together a banana cream pie. Store bought crusts are hard packed. That keeps them from crumbling at all on your plate. It’s practically a cookie under there. And they tend to be a bit dry. That’s my opinion. I happen to like when the crust crumbles a little on the plate. I find that texture more enjoyable. So, I made it a point to look for that crumbly, buttery texture when I developed my Quick Prep Graham Crust recipe. That first time I made it...it didn’t quite work out. I learned pretty fast that the food processor is crucial. I tried crumbling by hand that first time. The next time, I tried beating the graham crackers with a rolling pin to crumble them.
By making the whole crust in a food processor, everything is evenly distributed and the pieces are equal in size. That’s important to create an even crust. You don’t want to have one bit that’s just a mouthful of graham cracker. If you REALLY can’t use a food processor, then put the graham crackers in a large plastic baggie and beat them to death with a rolling pin. Mix in the salt and butter by hand. It won’t be perfect, and it won’t be even. But, it’s the second best method.
What you’ll need: food processor (#sponsored)
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Jump to RecipeServes: 8 Prep Time: 5 Minutes Cook Time: 10 Minutes
Ingredients:
- 8 Graham Crackers
- ¼ teaspoons Kosher Salt
- ¼ Cups Butter or Margarine, melted
Instructions:
- Preheat the oven to 350. Grease your pan of choice. This recipe makes 1 8” pie crust.
- Pulse the Graham Crackers in a food processor until the crumbs are fine and even.
- Add Kosher Salt, pulse to combine.
- Drizzle in melted Butter or Margarine while pulsing to evenly distribute.
- Pour your graham cracker crumble into the prepared pan. Gently smooth until even, then begin to press the crust into a flat even layer. Start in the center and work your way out. You can also press some of the crumbs up the side of the pie plate if desired.
- Bake the crust at 350 for 7 minutes to set it. Then cool the crust,add your filling and bake again. If you are not baking a second time, then bake for 10 minutes instead for a fully baked crust.
Quick Prep Graham Crust
Equipment
- Food Processor
Ingredients
- 8 Graham Crackers
- ¼ teaspoons Kosher Salt
- ¼ Cups Butter or Margarine melted
Instructions
- Preheat the oven to 350. Grease your pan of choice. This recipe makes 1 8” pie crust.
- Pulse the Graham Crackers in a food processor until the crumbs are fine and even.
- Add Kosher Salt, pulse to combine.
- Drizzle in melted Butter or Margarine while pulsing to evenly distribute.
- Pour your graham cracker crumble into the prepared pan. Gently smooth until even, then begin to press the crust into a flat even layer. Start in the center and work your way out. You can also press some of the crumbs up the side of the pie plate if desired.
- Bake the crust at 350 for 7 minutes to set it. Then cool the crust,add your filling and bake again. If you are not baking a second time, then bake for 10 minutes instead for a fully baked crust.
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