Graham Cracker Pie Shell

Two ingredients and no oven required. Crushed graham crackers mixed with melted margarine press into a pie plate and firm up in the fridge, giving you a buttery, sweet, crumbly crust ready for any no-bake filling.

The key is getting the crumbs uniformly fine. Seal them in a plastic bag and roll over them with a rolling pin or heavy jar until there are no lumps or large chunks left. Uneven crumbs make a crust that crumbles apart when you try to cut a clean slice.

Reserving two tablespoons of the crumb mixture for garnish is a smart touch. Sprinkle it over your finished pie for a cohesive look that ties the crust to the topping.

Chef Tips

• Press the crumbs firmly and evenly using the back of a spoon, working up the sides of the plate. Loose spots will crumble when you serve.
• Chill for the full 3 hours minimum. Anything less and the crust won’t hold together when you cut your first slice.
• Use this crust for cheesecake, key lime pie, chocolate cream pie, or any no-bake custard filling.

Variations

• Add a teaspoon of cinnamon to the crumbs for a warm, spiced crust.
• Swap graham crackers for chocolate wafer cookies for a dark chocolate crust.
• Use melted butter instead of margarine for a richer flavor and firmer set.