A graham cracker crust is a great change from a normal pie crust. It’s a bit sweeter and almost tastes like a cookie with subtle spice from the cinnamon. I like using this for ice cream cakes, fruits tarts in the winter, or for mousses. My parents and I really love it.

**to make the graham cracker crumbs, put graham crackers into a food processor and pulse until fine**

1 cup graham cracker crumbs

2 tablespoons sugar

1 teaspoon cinnamon

6 tablespoons butter (at room temperature)

1 egg yolk

1 teaspoon vanilla

Preheat your oven to 400 degrees Fahrenheit.

Butter or spray a 9 inch pie pan.

In a medium mixing bowl, add the graham cracker crumbs, sugar, and cinnamon. Add the room temperature butter and mix together until thoroughly incorporated. Add the remaining ingredients and mix until everything is combined (I use my hands…it’s a lot easier and quicker than a mixer).

Form this dough into a ball and wrap in plastic wrap. Put the dough ball into the refrigerator to cool for 30 minutes.

Take the ball out of the refrigerator, unwrap, and roll onto a lightly floured surface. Place the rolled dough into the greased pan. Poke the bottom of it with a fork or knife a few times (this will allow steam to be released and prevent cracking). Bake for 15 minutes, or until a dark golden brown.

Add your toppings and enjoy!

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