PERFECT GRAHAM CRACKER CRUST RECIPE

Easy Graham Cracker Crust is a great combination of easy and delicious. You can whip up this thick and buttery crust in just a few minutes and it is sure to please.

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Use this Graham Cracker Crust in the Most Delicious Cheesecake in the world!
If you love pastry try the Best Baked Brie Recipe!

For a little more information and brief history of graham cracker crust, check out this Wikipedia page on the subject.

If you are like me, then cheesecake is one of the best desserts known to man! I have eaten very much of it and have had crust prepared in many different ways.

I was very happy with the way this one turned out. You can tweak the recipe depending on your taste preference and you can have it fresh, or you can pre-bake the crust to give it extra crunch and rigidity.

This crust was very popular with the family when I had served it up to everybody. I will make this one again next time. I don’t think I would tweak the recipe at all, just the way it is is good enough.

INGREDIENTS TO MAKE EASY GRAHAM CRACKER CRUST

• Graham cracker crumbs
  
• Melted butter
  
• Salt
  
• Sugar

EQUIPMENT TO MAKE EASY GRAHAM CRACKER CRUST

For this recipe, I purchased graham cracker crumbs! Buying them already ground into crumbs is a super effective way to eliminate a step! I was very happy with the result of using the crumb.

If you don’t have graham cracker crumbs available, you can make them yourself. All you need is:

• Food processor -or- Plastic ziplock back and a hammer or mallet.

HOW TO MAKE GRAHAM CRACKER CRUMBS

• Making graham cracker crumbs is easy! Either put them in a food processor and grind them up until they are a fine crumb.
  
• If you don’t have a food processor, simply put the graham crackers in a plastic ziplock back and beat them with a hammer, mallet, or rolling pin until they break down to a fine crumb.

HOW TO MAKE EASY GRAHAM CRACKER CRUST

• Begin by melting 5 tbsp of butter in a sauce pan.
  
• Make sure to melt the butter until it is just melted. You do not want to cook or boil butter for any length of time. The milk solids in the butter can burn and take on undesirable flavors.

• In a large bowl, put 1 1/2 cups of graham cracker crumbs, 1/8 teaspoon of salt, and 1/4 cup of sugar.

• Next, pour the melted butter in with the graham cracker crumb mixture.

• Now mix it all together with your hands or with a spoon until it is a homogenous, crumbly mixture.

• Pour the graham cracker crust mixture into whatever pan that you are going to make your dessert in.
  
• I’m making a cheesecake so I am making my crust in a 9″ spring form pan.

• Using a straight sided, sharp cornered water glass or measuring cup. Begin working the crumb around the pan, pressing it into the bottom of the pan and up the walls.
  
• This process can take some practice to perfect. But, even if it doesn’t look perfect you will be filling it up with something delicious and it will cover up the imperfections.

• As best you can, make an even layer of graham cracker crumb mixture all around the pan and up the sides as far as you want to.
  
• For this cheesecake I went maybe 1 1/2 inches up the sides.
  
• If you are having trouble with your crumb not sticking together. Place it in the refrigerator for about 15-20 minutes to allow it to stiffen up. This should allow the crumb to stick together for better shaping in the pan.

• If you are going to prebake your pie crust. Place it in the oven at 325°F for 7-10 minutes.
  
• If your recipe doesn’t call for a prebaked crust, simply place the crust in the refrigerator for 2 hours to chill before adding your filling.

• When the edges of the crust are slightly brown, the crust is done baking.

Yield: 1 CRUST

PERFECT GRAHAM CRACKER CRUST RECIPE

Print

Easy Graham Cracker Crust is a great combination of easy and delicious. You can whip up this thick and buttery crust in just a few minutes and it is sure to please.

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 7 minutes

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 5 tbsp of melted butter
• 1/8 tsp of salt
• 1/4 cup of sugar

Instructions

1. If your recipe calls for a prebaked crust. Preheat oven to 325°F
2. Melt butter on the stove in a small saucepan.
3. If you don't have already made graham cracker crumb, make some. Do this by putting graham crackers in a food processor and grinding them up to a fine crumb. If you don't have a food processor, put the graham crackers in plastic ziplock bag and beat the crackers with a hammer, mallet, or rolling pin until it is broken down to a fine crumb.
4. In a large bowl, mix graham cracker crumbs, sugar, and salt.
5. Pour melted butter into the graham cracker crumb mixture and mix it together with your hands or with a spoon until it is the same throughout.
6. Pour the graham cracker crust mixture into a pie pan or springform pan. Using a straight edge, sharp cornered glass or measuring cup, press the mixture in an even layer over the bottom and up the sides of your pan.
7. If your recipe calls for a prebaked crust, bake at 325°F for 7-10 minutes. Or until the edges of the crust have browned slightly. If your recipe does not call for a prebaked crust. Chill the crust in the oven for 2 hours before continuing on with the recipe.

Notes

1. Melt butter until it is just melted. Do not boil or burn butter. The milk solids in the butter can burn and give the butter a very undesirable flavor.
2. Purchasing the premade graham cracker crumb was much easier for me. The price was not outrageous and it eliminated the most inconvenient step about making graham cracker crust.
3. When you are forming the crumb into the pan. If it is not sticking together well then you can place the crumb into the fridge to allow the butter in the mixture to stiffen up. This should give the crumb what it needs to stick together better.

Nutrition Information:

Serving Size:

1 whole crust
Amount Per Serving: Calories: 917Total Fat: 45gSaturated Fat: 9.1gUnsaturated Fat: 34.1gCholesterol: 0mgSodium: 862mgCarbohydrates: 118gFiber: 3.5gSugar: 33gProtein: 9.3g

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

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