Every home baker should have a fantastic recipe for a graham cracker crust. It is the easiest type of crust to make and this is the one I like best. It is wonderful for cream pies, Key Lime pie and cheesecakes. I usually like to add a bit of ground cinnamon to the recipe. Other types of cookies, such as chocolate wafers, Nilla wafers or gingersnaps, can be substituted for the graham crackers.
GRAHAM CRACKER CRUST
6 T unsalted butter, melted
1 1/2 cups graham cracker crumbs
3 T sugar
1/4 to 1/2 t ground cinnamon, optional
Put all the ingredients in a medium-sized mixing bowl and combine with a rubber spatula until well blended. Press the crumb mixture evenly into the bottom and sides of a 9-inch pie plate. To pre-bake, the crust, heat your oven to 350 degrees F. Bake for 8 to 10 minutes, just until it begins to brown. Cook on a rack. The crust will harden as it cools.
*You can buy ready-made graham cracker crumbs or you can make your own. Place about 1 1/2 cups of broken crackers into your food processor with the sugar. Process until you get fine crumbs. Or, to do it the old-fashioned way, place the crumbs in a paper bag and crush the crackers with a rolling pin, rolling it back and forth until you get your fine crumbs.
*NB: Crumb crusts are not always interchangeable with flaky crusts, such as for pies made with fresh fruit.
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