This simple graham cracker crust recipe can form the delicious base of any number of cream pies, cheesecakes, or dessert bars. The trick is to press the crust very firmly into your dish. Double the recipe for a 9-by-13-inch pan.
Yield:
1 pie crustIngredients
12 graham cracker sheets, finely ground (about 1 1/2 cups)
6 tablespoons melted salted butter
1/4 cup sugar
Instructions
Preheat oven to 350°.
In a medium bowl, stir together the graham cracker crumbs, butter and sugar until combined.
Press mixture firmly into the bottom and sides of a pie plate, springform pan, or other baking dish.
Bake until crust is lightly browned and fragrant, 12 to 15 minutes.
Cool before using.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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