Graham Cracker Crust

Graham cracker crust is a classic in the south. It is not the kind of crust you pick up with your hand. The sweet nutty and light flavor of graham mixed with sugar is a delicate addition to a light dessert. Use it with cheesecake, cream pies, and puddings.

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Graham Cracker Crust

Planning

  • Prep Time:

    5 minutes

  • Bake/Cook Time:

    8 minutes

  • Chill/Set Time:

    20 minutes

  • Servings:

    1 pie crust or cheesecake bottom

Preparation

  • Materials

    Mixing Bowl
    Hand Whisk
    Spatula
    Food Processor
    Stand Mixer
    Pastry Mat

  • Prep

    Set the butter out to soften it at room temperature

  • Oven/Stove

    350F for 8 minutes

  • Shopping List

    Graham Crackers
    Corn Starch
    Granulated Sugar
    Confectioner's Sugar
    Butter, unsalted
    Vanilla Extract
    Cinnamon
    Sea Salt

Ingredients & Steps

  • Ingredients

    Graham Cracker Crumbs 280g (2 cups)
    Corn Starch (1/4 cup)
    Granulated Sugar 70g (1/3 cup)
    Confectioner's Sugar - just a little for dusting.
    Butter, unsalted, melted 110g (1/2 cup)
    Cinnamon - 2 pinches (1/4 tsp)
    Vanilla Extract 3g (1/2 tsp)
    Sea Salt - a pinch (1/8 tsp)

  • Steps

    STEP 1: Mix the graham cracker crumbs and cornstarch, sugar, cinnamon, and salt well with a hand whisk or n a food processor for best results.

    STEP 2: Whip the softened butter in the stand mixer with a paddle on medium.

    STEP 3: Add in the dry mixture and mix to combine and form a loose dough.

    STEP 4: Dust the pastry mat with a little confectioner's sugar and turn the graham cracker dough out onto the mat and roll it into a ball, rolling it in the sugar.

    STEP 5: Pull of small pieces from the graham ball and press onto the sides, then the bottom of the pan. If you are using parchment, press it on top of the parchment covering the bottom and sides.

    STEP 6: Blind bake in the oven at 350F for 8 minutes. Remove and set aside to cool.

    You can now use it in the bottom of a no-bake dessert or bake it in a baked dessert.

Notes

If you have ever made graham cracker crust before following the usual directions to melt the butter, you know that it does not hold together. As you press it onto the pan it keep separating. You will find this much easier to work with. That little tiny bit of vanilla and cinnamon just helps bring out the flavor.

If you want a sweeter crust, just add more sugar.

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