I recently made a whole batch of Einkorn Graham crackers, so of course, a Graham cracker pie crust needed to be made with these delicious crackers.
Graham cracker crusts are perfect for custard pies such as pumpkin, key lime, and sour orange. This buttery and cinnamon spice crust is one of my favorites for pies.
You can use store bought or homemade Graham crackers for this crust recipe. Here is my recipe for homemade Einkorn Graham crackers.
I am far from an expert in making Graham cracker crust, as I usually make traditional pie crusts, but I was so happy with how this turned out that I was excited to share this recipe.
Graham Cracker Crust Ingredients:
1.5 cups of ground Graham crackers
8 tbsp of melted butter
1/4 cup of sugar (I like to use maple sugar. It is my favorite alternative sugar, especially for baking.)
Graham Cracker Crust
Recipe:
Start by preheating the oven to 350F, then blend the Graham crackers into a fine texture. I used my Nutri Bullet blender to break up the crackers. I had to stop blending halfway through to mix up the chunks and then continued blending until all of the cracker pieces were a fine texture.
Melt the stick of butter on the stove top. While the butter is melting, add the ground Graham crackers and sugar to a bowl and mix. Once the butter melted, add it to the cracker and sugar mixture. You will have a cohesive, moist ball of dough.
Then, place the mixture in a pie plate and spread evenly with the back of a spoon. Spread it so that the mixture is an even thickness throughout the bottom and sides of the crust. Try to come up as high as you can on the sides of the pie plate as the crust will shrink slightly during baking.
Place the pie plate with the unbaked crust in the freezer for approximately 15 minutes. This will help the crust maintain its shape while baking.
Remove the cold pie plate and crust and place it straight in the oven. Bake for 20 to 25 minutes until the crust is set and not soft. It will still be slightly pliable while it is warm, but it should not be liquidy.
The crust will continue to harden as it cools. Allow the crust to fully cool before using it for your custard pie.
I hope you enjoy this buttery cinnamon Graham cracker pie crust as much as we did!
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