1 package graham crackers, plain or honey
1/2 cup butter, melted*
1/3 cup sugar
Crush graham crackers with rolling pin or by pulsing in your food processor. [I put the crackers in a plastic bag and crush them. It’s easier than digging out my processor or blender.] Transfer crumbs to a 2 qt. pan. Add sugar. Stir to distribute sugar evenly throughout crumbs. Add butter. Mix well. Firmly press cracker mixture against sides and bottom with spoon or spatula. This recipe is enough to make a 1/4 thick crust on bottom and sides of a 2 qt. pan.
* I actually use 1/4 cup butter to reduce the saturated fat. The resulting crust doesn’t hold together as well since it’s not as firmly packed, but tastes just fine.
Depending on what filling you have in mind, cinnamon graham crackers can also be used for a little different taste.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.
