Graham cracker crust figures into many classic desserts, such as Key lime pie and New-York-style cheesecakes, but it lend itself to all kinds of fillings and can be used in pie plates, loose-bottomed tart pans and springform pans. Here are the amounts you need for a variety of desserts. Read Tips for Handling Crumb Crust first for more information.
Image: Peter Muka
Graham Cracker Crust
Author: Dédé Wilson
Makes: Makes 1 crust
For 9-inch pie plate:
- 1⅓ cups very finely and evenly ground graham crackers
- 1 tablespoon plus 2 teaspoons sugar
- 5 to 6 tablespoons melted unsalted butter
For 9 ½-inch deep-dish pie plate, 10- or 11-inch loose-bottom tart pan, or 9- or 10-inch springform pan:
- 1⅔ cups very finely and evenly ground graham crackers
- 2 tablespoons sugar
- 6 to 7 tablespoons melted unsalted butter
- Lightly coat the top edges of the pie plate, or the bottom and sides of the tart or springform pan with nonstick spray. Mix crumbs, sugar and lesser amount of melted butter (depending on the pan you are using) in a small bowl using a wooden spoon or your fingers. The crumbs should become evenly, but lightly, saturated with the butter. Firmly press a clump together using your fingers; it should hold together. If it still crumbles, add part or all of the remaining butter and combine well.
- Scrape crumbs into prepared pan. Pat evenly into pan, covering entire bottom and up the sides as suggested in recipe you are using. Bake as directed in individual recipe.
- Graham crackers come in a long rectangle shape that measures 4 7/8-inches by 2 3/8-inches. This is one cracker. Some recipes will ask for a number of crackers, so this is good information to know. Four crackers will give you ½ cup of crumbs, for reference.
- We use Nabisco Grahams Original Graham Crackers in the Test Kitchen. The measurements above reference this brand.
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