I always avoided pies/cakes that called for graham cracker crusts. Something just seemed not right about buying graham crackers, mushing them up, and pressing it into a pie pan. Sort of like how I don’t like to buy pre-made pie crusts (maybe I’m neurotic?). So imagine my delight when happened upon a better way to make a graham cracker batter (and crust) from scratch!
The common mush-up-the-store-bought-graham-cracker method is pretty tough to compete with when it comes to difficulty, but this is also quite easy (much easier than a pâte brisée, so breathe easy!) and need I say that it tastes better? Plus, if you have leftover batter after you line your pie pans, you can just roll it out and make graham crackers! Its a piece of cake…er, easy as pie…crust. Yea, onto the recipe.
- 1 cup (2 sticks) butter