We can buy Graham Crackers here but we must go to an import store where we pay more for that little box of crackers than it would cost to buy a whole pie from a speciality bakery. We can get pre-made “graham” crusts for a very reasonable cost, but they tend to be flavourless. So, I started experimenting with different types of cookies that are readily available here and, discovered what most of you probably already know… most any unfilled cookie can sub in for Graham Crackers.
Crush the cookies in a plastic bag using a rolling pin or pop them in your food processor. The important part is to be sure to add enough butter and sugar so it stays together when you press it into the pie pan.
It isn’t rocket science and some of you are probably wondering why on earth something so common needs to be written down. The answer? Because even though this is a no brainer for many of you, I don’t make pies often enough to have this simple formula memorized. And, now that it is written it down, I don’t have to memorize it.
(Almost) Graham Cracker Pie Crust
1 1/2 cups cookie crumbs
6 tablespoons butter, melted
1/3 cup sugar
Mix all ingredients together in large bowl until well combined. Press mixture into a 9″ pie pan, making sure it is tight and compact. Using the bottom of a flat measuring cup to help with this.
If you are making a no-bake pie, chill the crust for at least 2 hours before adding the filling.
If making a baked pie, pre-bake the crust at 350F for 7 – 10 minutes, then continue with whatever directions you have for the filling.