Graham Cracker Crust
Good crust is key. I like to make a double batch for my crust for all my items because I think a tasty crust is the best part of a key lime pie, chocolate mousse, or cheesecake. So my recipe is for a thick crust but feel free to make two batches out of this recipe if you don't mind a thinner crust.
Good crust is key. I like to make a double batch for my crust for all my items because I think a tasty crust is the best part of a key lime pie, chocolate mousse, or cheesecake. So my recipe is for a thick crust but feel free to make two batches out of this recipe if you don't mind a thinner crust.
- Carbohydrate 620.86882 g
- Cholesterol 366.36 mg
- Fat 206.14792 g
- Fiber 21.5771996002197 g
- Protein 48.02388 g
- Saturated Fat 97.756692 g
- Serving Size 1 1 Serving (948g)
- Sodium 5047.624 mg
- Sugar 599.29162039978 g
- Trans Fat 14.160884 g
- Calories 4466 calories
Step-by-step
- Ok to brown the butter but do not burn when melting. Browned butter has a nice almond taste.
- mix all the ingredients and pack into a single pan for thick crust or two pans for a thinner crust.
- Bake at 350 degrees Fahrenheit for 10 to 12 minutes.
- remove from heat and cool before filling.
Golden crumbs bound by butter yield a sturdy, sandy base that shatters cleanly under a fork. Commercial graham cracker crusts often taste overwhelmingly of bland shortening and stale flour, lacking the deep, toasted notes of proper homemade pastry. Melted butter acts as the crucial adhesive here, bridging dry crumbs into a cohesive layer through simple mechanical packing.
Brown the butter gently until milk solids turn amber and smell distinctly of toasted hazelnuts, taking care not to scorch the pan. Combine these solids immediately with crushed crackers and sugar to ensure every particle hydrates evenly. Press the mixture firmly into a nine-inch pie pan using the flat bottom of a measuring cup to compact the walls. Bake the shell at 350 degrees Fahrenheit for ten to twelve minutes until fragrant, then cool completely before adding any moisture. Extra crusts store well wrapped tightly in plastic wrap at room temperature for two days or in the freezer for up to a month.
