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Step 2Make the crust!
It will need to chill while we assemble the other parts.
To get 1 1/4 cups crushed graham crackers, I used 15 squares. Take a big square of parchment paper and fold it in half. Put the crackers inside and go over the whole thing with a rolling pin until they're nice and crushed. Keep it folded and tip the crumbs into your measuring cup. I did this in three batches.
Once they're crushed, combine them with 6 tbsp butter and 1/2 cup sugar.
Press this into a pie plate - it'll seem crumbly, but I promise it firms up really well in the fridge as long as you press it firmly into the pie plate. You'll want to let it stay in the fridge for at least 45 minutes.
To get 1 1/4 cups crushed graham crackers, I used 15 squares. Take a big square of parchment paper and fold it in half. Put the crackers inside and go over the whole thing with a rolling pin until they're nice and crushed. Keep it folded and tip the crumbs into your measuring cup. I did this in three batches.
Once they're crushed, combine them with 6 tbsp butter and 1/2 cup sugar.
Press this into a pie plate - it'll seem crumbly, but I promise it firms up really well in the fridge as long as you press it firmly into the pie plate. You'll want to let it stay in the fridge for at least 45 minutes.
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Jan 11, 2012. 4:55 PMSilverVixen
says:
Could you also bake the graham cracker crust and let it cool before adding the filling?
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Jan 13, 2012. 9:50 AM
jessyratfink (author)
says:
jessyratfink (author)
says:
You can, definitely, but it won't make it any more structurally sound. It'll still be pretty crumbly. :)
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