Graham cracker cookies are usually the most popular recipe ingredient when a cookie crumb crust is needed in a recipe. The taste, while pleasing, is somewhat plain. That is not a bad thing for most desserts - the main ingredient of your lemon cheesecake or chocolate icebox pie can stand out, rather than struggle with a strong-flavored crust. If you want a touch more flavor, you can spice it up a bit by adding a little orange or lemon zest! Oooh - or lime zest for a Key Lime Pie Crust!!
Baked version for cheesecake or pie -
This must be baked, as it contains an egg white.
I have made this crust many, many times. It never lets me down!
Crust Ingredients for a 9-inch pie pan or a 9 to 10-inch springform pan for cheesecakes:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
1 egg white
Crust Directions:
This must be baked, as it contains an egg white.
I have made this crust many, many times. It never lets me down!
Crust Ingredients for a 9-inch pie pan or a 9 to 10-inch springform pan for cheesecakes:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
1 egg white
Crust Directions:
- Preheat oven to 350 degrees.
- Make crumbs from graham crackers in a food processor or a sealed ziplock bag with a rolling pin.
- In a bowl, stir graham cracker crumbs, sugar, melted butter, and egg white until blended.
- With clean hands, press on bottom only of a 9 or 10-inch springform cheesecake pan.
- For a pie pan, grease the pan first. Then, press the crumb mixture into the bottom and sides of the pie pan. With your thumb or a spoon, round out the area where the sides / bottom of the pan meet.
- Bake for 8 - 10 minutes, until very slightly browned. Do not over bake!
- Cool on a rack for at least 20 - 30 minutes while you are making a baked dessert or an hour for a no-bake dessert. Always look at your dessert recipe for guidance.
