Graham Cracker Crust

Before you start

A graham cracker crust is just fine crumbs, sugar and melted butter pressed into a pan. It is the standard base for New York cheesecake, key lime pie and many cream pies, and it takes about ten minutes to make. The ratio does the work: 150 g of crumbs to 85 g of butter is enough to bind every crumb without leaving a greasy puddle in the pan.

Two details separate a crust that holds from one that crumbles. Grind the crackers to an even, sandy texture with no large pieces, and press firmly and evenly with a flat-bottomed cup so the base and sides are compact. A short bake toasts the crumbs and melts the sugar, which binds the crust far better than chilling alone. Let it cool before adding a cold filling; pour warm fillings into a warm crust.

Ingredients

• 150 g (1½ cups) graham cracker crumbs — about 10 full cracker sheets
• 50 g (¼ cup) granulated sugar — use 25 g for a cheesecake with a sweet filling
• ⅛ tsp fine salt
• 85 g (6 tbsp) unsalted butter — melted

Method

1. Heat the oven to 175°C (350°F). Break the crackers and process them into fine, even crumbs, or crush them in a sealed bag with a rolling pin. No pieces should be larger than a lentil.
2. Mix the crumbs, sugar and salt in a bowl. Pour in the melted butter and stir with a fork until every crumb is moistened and the mixture looks like wet sand. It should hold together when squeezed.
3. Tip the crumbs into the pie plate. For a pie, press them first up the sides and then across the bottom. For a springform cheesecake, press them over the base and only about 2.5 cm (1 in) up the sides.
4. Use the flat bottom of a measuring cup to press the crumbs firmly and evenly, paying attention to the corner where the base meets the sides, which tends to be thick.
5. Bake for 8 to 10 minutes, until the crust smells toasty and is slightly darker at the edges. Do not let it brown deeply.
6. Cool on a rack for about 30 minutes before adding a no-bake or chilled filling. For fillings that will be baked, the crust can be used while still warm.

Tips for success

• Weigh the crumbs. Pre-ground crumbs and home-ground crackers pack very differently in a cup.
• If the crumb mixture looks dry and will not clump when squeezed, add another tablespoon of melted butter.
• For a cheesecake, wrap the outside of a springform pan with foil before pressing the crust if you plan to use a water bath.

Substitutions

Graham crackers

Use the same weight of vanilla wafers, digestive biscuits, gingersnaps or chocolate sandwich cookies. For sandwich cookies with filling, cut the butter to 45 g and skip the sugar.

Granulated sugar

Light brown sugar gives a deeper, caramel-like flavor and a slightly chewier texture.

Unsalted butter

Melted coconut oil works for a dairy-free crust. It sets very firm when cold, so let slices sit a few minutes before cutting.

Variations

Cinnamon graham crust

Add ½ tsp ground cinnamon to the crumbs; good for pumpkin cheesecake.

Nutty crust

Replace 40 g of the crumbs with finely chopped toasted pecans or almonds.

Troubleshooting

Crust crumbles when sliced

Not enough butter, crumbs too coarse, or it was not pressed firmly. Grind finely, check that the mixture clumps, press hard and bake it.

Crust is greasy or hard

Too much butter or packed so thickly it set like a brick. Keep to the ratio and press an even layer about 5 mm thick.

Sides slumped during baking

The sides were not pressed firmly. Press the sides first, chill the crust for 10 minutes and bake again if needed.

Storage

Keep a baked, unfilled crust tightly wrapped at room temperature for 2 days, or freeze for up to 3 months. Once filled, store the pie according to its filling, usually in the refrigerator.