Step 1: Assemble ingredients and tools
Graham Cracker Crust
- 12 graham crackers
- 6 tablespoons butter
- 1/4 cup sugar
- 1 tablespoon unflavored gelatin (comes in tablespoon-sized packages)
- 1 ounce of unsweeted chocolate
- 4 eggs
- 1/2 cup sugar (x 2)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- whipped cream OR Coolwhip
- graham cracker crumbs
- chocolate covered orange peels
Some gear you should check to see if you have are a food processor, a 9-inch pie tin, an electric mixer, and a few large bowls.
Step 3: Crumb Your Crackers
Give them a minute or two in the processor until they are crushed into small crumbs.
Measure off 1 1/2 cups of crumbs. Place the rest in a bowl and set aside.
Step 4: Mix Crumbs With Butter and Sugar
Pour your crumbs into a medium bowl.
Mix with melted butter and 1/4 cup of sugar.
Mix until you have no clumps of sugar or butter sitting around. Don't worry: your crumbs will not stick together very well.
Step 5: Shape Your Pie Crust
Use your hands to push the crumbs down around the bottom of the pan and up the sides.
The thickness and pressure with which you push your crust against the pan will directly affect the strength of the crust. If you are concerned with plating, I recommend making extra sure that your crust is thick up the sides.
Step 6: Bake for 8-10 Minutes
You will know the crust is done when it has darkened slightly around its edges.
Set aside and let cool.