Best Graham Cracker Crust
I love the ease of a great graham cracker crust compared to a pie crust bottom, especially if it is a custard type pie. Do you have a good recipe for this? I came up with this Best Graham Cracker Crust, something that is just upped a bit from the standard graham crumbs and butter.
We added in almond flour and it turned out fantastic too. You can get gluten free graham crackers and have the crust gluten free also. The almond flour adds a little nuttiness to the crust, giving it the perfect flavour and texture. We initially used this crust for our winning Key Lime Tart. This won for a Mother’s Day contest on TheBestDessertRecipes.
You don’t need to add in much almond flour, a 1/2 cup is what we used. You can use your hand to pat the crust in or the bottom of a measuriung cup works well too. We don’t add in more sugar, the graham cracker have sugar in them and the almonds are a bit sweet too when ground up into flour. I don’t find you need the sugar for binding at all. These three ingredients work perfectly together and don’t give you a hard crust but one that still stays together lovely when sliced.
You can see the little flecks of almond throughout the crust. Just make sure you pack the crumbs tightly together when you are pressing them into the dish, this will ensure a tight crumb and one that holds together nicely. So there you go, get baking your favorite pie, we have a killer Amish Peanut Butter Pie coming soon to share with you all. Stay tuned!!
- 1½ cups graham cracker crumbs (gluten free if needed)
- ½ cup ground almonds
- ½ cup butter
- Preheat oven to 325F. Mix the graham crumbs with the ground almonds. Melt the butter and add, mixing well. Press into a the base of a 9½ - 10" loose bottomed tart pan or pie plate. Bake in the oven for 10 min. Cool.
I love the idea of making my own graham cracker crust, will certainly be giving this idea try soon! Thanks for sharing an easy way to make this!
Thanks Maureen it is very easy and so much better than store bought.
I love a good graham cracker crust! I can’t believe we have never made ours before, going to have to try this out!
Graham cracker crust is my absolute favorite, but I definitely experience the crumbling you mentioned. Thank you for sharing this yummy secret.
I prefer graham cracker crusts to plain pie crust. I like the little secret you added to yours and think the almond will be a nice addition to many pie recipes.
I am a huge fan of using ground almond in pie crusts. I actually have made some key limes squares in the past using almond flour because my daughter was GF.
There’s nothing like a good, graham cracker crust! And as you’ ve demonstrated, using a tool like a measuring cup with a flat bottom is key to holding that crust together.