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Graham Cracker Pie Crust

What you need: 

1 small package of graham crackers (10 sheets of crackers)
1/4 cup (1/2 a stick) of butter (I use Earth Balance)

What you do: 

Preheat oven to 375.
Using a rolling pin, smash all of the graham crackers into very tiny pieces.
Melt the butter in the microwave until it is liquid.
Mix together the melted butter and the smashed graham crackers in a small bowl.
Transfer the cracker and butter combination into a pie pan and press it down until it sticks together. Arrange the mixture until it looks like a pie shell.
Bake in a 375 oven for about 8-10 minutes.

Preparation Time: 
15-20 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Exactly what I needed! thanks!

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I used graham cracker cookies, which made the pie crust sweeter.  You have to be very careful with your timing because just a minute longer in the oven and my crust would have been too burnt to have used.  I used the crust for a chocolate tofu pie.

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I used this to make a tofu fruit tart.  Worked wonderfully!  Great easy recipe.

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such a good, simple recipe! i used cinnamon graham crackers, and added some maple syrup to the mixture, partly because i wanted to add sweetness and partly because i didn't have quite enough earth balance to hold it all together. it ended up DELICIOUS. i baked it for about 12 minutes to make sure it was good and done. it's perfect with key lime pie, or "cheese"cake.

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very good and easy!
i used some random fish-shaped crackers i found in my house and it still woked with maybe a little help of water. ^-^

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I found some measurements listed elsewhere on Vegweb which say 1 1/2 cups of graham cracker crumbs to 6 TBSP of margarine.  I tried this but needed a bit more marg to make it work.  I would say it was more like 1/3 cup. This may have been because I used Mi-Del chocolate snaps since I could not find chocolate grahams without refined sugar so I anticipate this crust will be sweeter than than the graham one.  Cooked in about 8 minutes (hard to tell since it was already dark brown) but it was holding together at that point.  Refrigerated for about 30 minutes and then filled with Chocolate Peanutbutter pie filling.  In case someone is new to smashing up cookies into crumbs, I suggest you put them on a rimmed cookie sheet and bash with a rolling pin.  Very little mess!

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I used vegan graham crackers which didn't translate to a small package or 10 sheets so I just guessimated and used half of the box which was about 30 saltine cracker sized graham crackers. With that the margarine amount was off so I ended up having to completely improvise how much of each and it was very difficult to get the crust to stick to the sides of my pie pan. Also when I baked it, it bubbled up and was VERY wet - so much so that I thought it was ruined. But it did "dry" out after I let it cool down to room temp and then put it in the freezer for 30 minutes.

Ultimately with my pie chilled for 6 hours the crust stuck together so it turned out good, but I think the graham cracker amount should be listed in cups of cracker crumbs so that it will translate no matter what brand of crackers you're using, or even if you made them yourself.

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I used cinnamon graham crackers and it went well with a pumpkin cheesecake recipe.  I pressed the mixture into a 9" springform, pushing up about 1/4-1/2" up the sides.  I only baked for 5 minutes as I noticed my first try with 7 minutes burned a little.  But this is easy and much better than cheating with store-bought crusts!  Thanks!

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Thanks for the recipe.  I addred cinnamon sugar to the crakers before adding the melted butter.  The crackers were plain and I wanted more sweetness.  It turned out great.  Thanks so much!

Jeanette

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