I am totally one of those people that think homemade is hands down the way to go. When it comes to my dessert pies, the same sentiments apply. When in a hurry, I have used store bought but after the first bite I immediately regret not leaving enough time to make my crust from scratch. Don’t live with regrets, make your pie crust from scratch.
Homemade graham cracker crust is super easy and my family definitely tastes the difference. It seriously adds a little something special to your dessert. The best part, it only requires 3 ingredients!
This recipe calls for 10 graham cracker sheets,melted butter, and sugar. Using a blender or food processor crush the graham sheets into crumbs. Alternatively, you can crush the graham crackers by placing them into a plastic ziploc bag then use a rolling pin to crush the graham cracker sheets into crumbs. Add crumbs to a large mixing bowl then mix with butter and sugar.
Once ingredients are mixed, pour graham cracker mixture into a pie pan. Flatten the crust mixture to the bottom and up the sides of the pan using the bottom of a measuring cup.
For no bake desserts, let the crust chill in the fridge for roughly 2 hours before adding filling and toppings. If your crust is for a baked dessert, bake the crust for 5-7 minutes at 350. Let cool before adding filling and toppings.
I love using this recipe for my Easy No-Bake Fruit Tart!
Forewarning, once you start using homemade crust, you’ll never want to go back to pre-made crust again! It’s certainly a game changer! Let me know what dessert you used this crust for. I am always looking for new and exciting desserts to try!
Ingredients
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Main Ingredients
- Spices
Instructions
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Break each graham cracker sheet into half.
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Using a food processor or blender, crush graham cracker sheets into coarse crumbs.
- Pour the graham crumbs into a mixing bowl.
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Gradually stir in sugar and melted butter.
- Once mixture is well mixed, pour graham cracker mixture into pie pan.
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Using the bottom of a measuring cup flatten graham cracker mixture to the bottom and up the sides of the pie pan.
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For no bake desserts, allow the crust to chill in the fridge for at least 2 hours before adding fillings/toppings. For baked desserts, bake the crust for 5-7 minutes at 350. Let cool before adding filling and toppings.
