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:

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

Combine

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

Press into pie pan

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