7.5ouncepackage of Pamela's Honey Grahams1 package or about 200 grams of crackers, crushed into fine crumbs
6Tbspunsalted buttermelted
1/4cupgranulated sugar
Instructions
In a medium bowl, combine the crushed graham crackers with melted butter and granulated sugar. Mix well with a spatula.
Press the graham cracker mixture into a 9" pie pan, first using the palm of your hands, then using the back of a measuring cup or other flat non-stick surface. Press gently but firmly to fill in the bottom and sides with the graham cracker mixture. The crust is crumbly and fragile.
Refrigerate the pie crust for at least 1 hour or longer before adding any fillings. This will allow the crust to firm up and stiffen.
Once the crust is chilled, it's ready to be filled and doesn't require any baking.
Notes
Nutrition values are for the graham cracker crust only, not the s'mores pie featured in the article.I prefer the taste of Pamela's Honey Grahams, so I use that brand to make this crust. However, you could also use 200 grams of Schar Honeygrams or another brand. If you can't find gluten-free graham crackers near you, you can use gluten-free cookies, animal crackers, or digestive biscuits.I used my food processor to crush the graham crackers into fine crumbly bits. You could also crush them in a zip top bag with a rolling pin.You can make this crust ahead of time. It freezes well and lasts for up to three months. I recommend freezing them in disposable metal pie pans instead of glass.