Ingredients
9 graham crackers (1 sleeve), finely crushed (about 1 1/4 cup)
1/4 c. granulated sugar
5 tbsp. butter, melted
Pinch kosher salt
Chocolate boxed pudding
Whipped cream
Crushed Oreos or shaved chocolate
Preparation
Step 1In a medium bowl, combine crushed graham crackers, sugar, melted butter, and a pinch of salt. Step 2Mix until mixture resembles wet sand and holds together when pressed. Step 3Pour into a 9” pie plate or spring form pan and press into an even layer, going up the sides. Use the back of a spoon or measuring cup to help pack firmly. Step 4If baking, bake at 350° until golden, about 12 minutes.
Read on for our top tips on making this easy, buttery crust: Does graham cracker crust need to be baked? It’s completely optional—you can pre-bake the crust if you want or leave it as is. Graham cracker crust doesn’t need to be pre-baked unless your filling requires it. After sitting in the refrigerator, the butter will harden and keep the crust solid. If you do bake this crust, you have the opportunity to do some (careful!) reshaping of the crust while it’s still hot from the oven, before the butter solidifies. How do I keep my graham cracker crust from falling apart? Nobody wants a too-crumbly graham cracker crust. The secret to holding it together? Plenty of butter, and packing it firmly. Our recipe is extra buttery and has just enough extra sugar to caramelize the crust, both helping the pie hold together. What should I fill it with? We’ve got plenty of recipes where graham cracker crust is the star, including our banana pudding cheesecake, chocolate pudding pie and strawberry cheesecake pie. If you need some last-minute inspo, one of the easiest filling options is chocolate boxed pudding topped with whipped cream, crushed Oreos and shaved chocolate. Check out our recipe video above for how to turn this graham cracker crust base into a chocolatey pie dream. Have you made this yet? Let us know how it went in the comments below!
