Graham Cracker Crust - Master Cookbook Recipe # 261
A sturdy, buttery graham cracker crust is the foundation of many great Southern desserts. This simple three-ingredient recipe provides the perfect balance of sweet and salty, with a satisfying crunch that holds up beautifully under everything from cheesecakes to chilled cream pies.
This is recipe #261 in Tammy’s Master Cookbook.
Ingredients
- 12 whole graham crackers, crushed into fine crumbs
- 1/3 cup salted butter, melted
- 1/4 cup granulated sugar
Instructions
- Prep: Preheat your oven to 350°F.
- Combine: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand and is evenly moistened.
- Press: Transfer the mixture to a 9-inch springform pan (or pie plate). Press the crumbs firmly and evenly into the bottom and slightly up the sides of the pan. You can use the bottom of a measuring cup to help pack it down tightly.
- Bake: Bake at 350°F for 15 minutes. This "sets" the crust so it doesn't crumble when you slice your dessert.
- Cool: Remove from the oven and allow the crust to cool completely before adding your filling.
Notes
Tammy's Tip: "The secret to a crust that doesn't fall apart is making sure you really pack those crumbs down tight before baking. If you're making a no-bake pie, you can still use this recipe,just make sure it’s completely cold before you pour in your filling!"
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Nutrition Facts
Calories
1447Fat
78 gSat. Fat
42 gCarbs
178 gFiber
6 gNet carbs
172 gSugar
89 gProtein
12 gSodium
1594 mgCholesterol
163 mg