Graham Cracker Crust

Excellent graham cracker crust for pies (such as pumpkin pie). The toasted nuts are optional. Modified from source.

Source

http://www.joyofbaking.com/GrahamCrackerTartsWithCreamFilling.html

Notes

• A little bourbon flavor often goes well with pie fillings such Pumpkin Pie. Add about 3 to 4 tablespoons and perhaps an additional 1 to 2 graham crackers.

Ingredients

• 80 grams (5 to 6 tablespoons) unsalted butter, melted
• 125 grams (1 ¼ cups) graham crackers
• 30 grams (2 tablespoons) granulated white sugar
• 40 grams (¼ cup) toasted nuts (pecans, walnuts)

Method

Toast Nuts

If using toasted nuts:

1. Preheat oven to 425°F.
2. In a single layer, spread nuts over parchment lined baking sheet.
3. Bake in 5 minute increments, stirring at each increment.
4. Toast nuts until they are golden in color and aromatic.
5. Cool nuts to handle.
6. Coarsely chop.

Combine

1. Coarsely pulverize graham crackers.
2. Add nuts (if using).
3. Add sugar; stir to combine.
4. Add melted butter.
5. Stir to combine; mixture should be moist and coarse.

Press into pie pan

1. Press mixture into 9" to 10" pie pan.
2. Depending on use, you may opt to lightly press into a crust.