Graham Cracker Crumbs: 9X13 Pan Portioning

A 9x13-inch pan requires 1.5 times the amount of graham cracker crust recipe. This is because the pan is larger than the standard 8-inch, 9-inch, or 10-inch pie dish, cake pan, or square pan. The amount of graham cracker crumbs needed will depend on the thickness of the desired crust, but a good rule of thumb is to use about 12 full sheets of graham crackers, which should yield around 1.5 cups of crumbs. This will ensure a delicious and crisp base for your dessert!

Graham cracker crumbs: 12 full sheets yield 1.5 cups of crumbs

Graham Cracker Crust: 12 Full Sheets Yield 1.5 Cups of Crumbs

Ingredients

To make a graham cracker crust, you will need graham crackers, butter, and sugar. Graham crackers are an American pantry staple and come in classic honey flavour, but you can also find chocolate, cinnamon, and low-fat versions. Any flavour would be fine in a graham cracker crust recipe.

You will need about 12 full sheets of graham crackers, which should yield about 1.5 cups of crumbs. You can also purchase graham cracker crumbs in most grocery stores in the baking aisle.

Preparation

Start by crushing your graham crackers. You can use a food processor or blender for this, but if you don't have one, put them in a zip-top bag and crush them with a rolling pin. You want really fine crumbs, so feel free to put in some extra effort to get them as fine as possible.

The finer the crumbs, the more sheets of graham crackers you'll need. If you like to measure by weight, you'll need about 5 ounces of crumbs.

Once you've made the crumbs, stir in the sugar and the melted butter until they are well combined. The butter is the key to ensuring your crust doesn't fall apart. The mixture will be thick, sandy, and coarse. Try to smash/break up any large chunks.

Pressing the Crust

Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure, pat the crumbs down into the bottom and up the sides to make a compact crust. Don't pack it down with heavy force, as this will make the crust too hard. Simply pat it down until the mixture is no longer crumbly.

You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack it down too hard.

Baking the Crust

Typically, a graham cracker crust is baked. After shaping it into your pan, this crust should be baked, and the amount of time depends on the recipe you're using and whether it's a baked or no-bake filling.

If you are making a baked dessert, pre-bake this crust per your filling recipe's directions. Usually, the crust is baked for at least 10 minutes at 350°F (177°C) before adding a filling.

For a no-bake dessert, cool the crust completely before using it, unless your filling's recipe instructs otherwise.

Make-Ahead and Freezing Instructions

Graham cracker crust is a great make-ahead recipe. You can often prep the crust 1-2 days ahead of time and store it in the refrigerator until you are ready to use it.

To freeze, prepare the crust and do not bake it. Cover it well and freeze for up to 3 months. Allow it to thaw completely before using.

Butter: Use 5 tablespoons for a cheesecake crust

Butter is a key ingredient in making a graham cracker crust. It binds the crumbs together, adds richness, and ensures your crust doesn't fall apart. For a cheesecake crust, you will need 5 tablespoons of butter. This is slightly less than the amount used for a pie crust (typically 6 tablespoons). The reason for this is that cheesecakes tend to be heavier and wetter than pies, so reducing the butter by a small amount helps to achieve the perfect texture.

Graham Cracker Crust Ingredients

A basic graham cracker crust typically requires just three ingredients: graham cracker crumbs, sugar, and butter. Some recipes also include a pinch of cinnamon for added flavour and warmth. You can buy graham cracker crumbs pre-made, or crush whole graham crackers at home using a food processor or blender. If you don't have access to these appliances, simply place the crackers in a zip-top bag and crush them with a rolling pin.

Making the Crust

To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. The mixture will be thick and sandy. It's important to break up any large chunks. For a cheesecake crust, use 5 tablespoons of butter. This will give you the right consistency to bind the crumbs together without making the crust too heavy.

Pressing and Baking the Crust

Once your mixture is ready, it's time to press it into your pan. Use medium pressure and pat the crumbs into the bottom and up the sides of the pan. Don't pack it down too hard, as this can make the crust too hard and dense. A light hand will ensure your crust is compact yet crumbly.

After pressing the mixture into your pan, you can bake or chill it, depending on your recipe. For a baked crust, place it in an oven preheated to 350°F (177°C) for about 10 minutes. This will give your crust a sturdier texture while still maintaining a crumbly, buttery consistency. If you prefer a no-bake option, simply chill the crust in the refrigerator for several hours until the butter is hard and the crust holds together.

Graham Cracker Crust Tips

• When pressing the mixture into the pan, use your hands first to apply medium-firm pressure. Then, use a small flat-bottomed measuring cup to smooth out the surface and compact the crust further.
• For a pie crust, create a rounded shape at the bottom edges where the sides and bottom meet. This helps the crust stay connected when you slice into it and prevents the side crust from separating from the bottom.
• If you're making a no-bake cheesecake, you can use a brown sugar graham cracker crust that isn't baked at all.
• If your crust is difficult to remove from the pan, dip the bottom of the pie plate into hot water for a few moments to loosen it.

Granulated sugar: Graham crackers are already sweet, so only 1/4 cup is needed

When making a graham cracker crust, granulated sugar is one of the three key ingredients, along with graham crackers and butter. The sugar crystals assist the butter in binding the crumbs together as the crust bakes. However, because graham crackers are already sweet, only a small amount of sugar is needed—just 1/4 of a cup.

You can also add brown sugar to your graham cracker crust for a slightly richer flavor. If you don't have brown sugar, you can just use white sugar.

If you're making a graham cracker crust for a 9x13 pan, you'll need to use 1.5 times the amount of ingredients in a standard recipe. This means you'll need 3/8 of a cup of sugar, or 6 tablespoons.

Cinnamon: A pinch is optional but adds warmth

Cinnamon is a spice that can be added to a graham cracker crust. It is entirely optional, but it adds a pleasant warmth and flavour to the crust. Cinnamon is a spice derived from the branches of wild trees that belong to the genus Cinnamomum. Cinnamon is the name given to the spice formed by the rolled, dried inner bark of these trees.

Cinnamon is a spice that has been used for centuries and is native to South Asia, the Middle East, and Egypt. It has a long history of use in Eastern and Western cuisine, as well as in traditional medicine. Cinnamon is known for its distinctive aroma and flavour, which can be described as sweet, spicy, and slightly woody. It is commonly used in baking, especially in desserts, and is often associated with autumn and winter flavours, such as those in apple pie and pumpkin spice.

When making a graham cracker crust, a pinch of cinnamon can be added to enhance the flavour and give it a warm, spicy note. The cinnamon is combined with the other dry ingredients, such as the graham cracker crumbs and sugar, before the wet ingredients, typically melted butter, are added. The amount of cinnamon used is usually small, around half a teaspoon for a standard-sized pie crust, and it is considered an optional ingredient, meaning it can be omitted or adjusted to personal preference.

The addition of cinnamon to a graham cracker crust is a matter of personal taste. Some people may prefer the classic flavour of a graham cracker crust without any added spices, while others may enjoy the warmth and depth that cinnamon brings to the dessert. It is worth noting that cinnamon can be a strong spice, and a little goes a long way, so it is important to add it sparingly and taste as you go to ensure the desired flavour profile is achieved.

Technique: Use your hands first to press the mixture into the pan

When it comes to pressing the graham cracker mixture into your pan, it's important to use the right technique to ensure your crust holds together. Here's a step-by-step guide on how to do it:

• Use your hands first: Start by pressing the mixture into the bottom and sides of your pan with your hands, applying medium-firm pressure. Continue doing this until the crumbs aren't moving around anymore and there are no loose crumbs. Using your hands first helps you apply even pressure and ensure that the mixture is tightly packed together.
• Smooth the surface: Once you've pressed the mixture down with your hands, you can use a small flat-bottomed measuring cup or the bottom of a small drinking glass to smooth out the surface and create an even layer. Gently press the measuring cup or glass into the mixture, being careful not to pack it down too hard. This will help you achieve a neat and uniform crust.
• Create a rounded shape: If you're making a pie, it's important to create a rounded shape at the bottom edges where the sides and bottom of the crust meet. Use a spoon to gently slide around the inside of the crust at this junction, smoothing out the angle to create a rounded shape. This step will help prevent your crust from falling apart when you slice into it.
• Avoid packing too tightly: While you want your crust to be compact, be careful not to pack it too tightly. The goal is to create a crust that is firm enough to hold its shape but not so dense that it becomes hard and difficult to cut through. So, apply enough pressure to pack the mixture until it's no longer crumbly, but don't overdo it.
• Use your thumbs and fingers: When pressing the mixture into the pan, you can use your thumbs and fingers to get a good grip and apply the right amount of pressure. Try using your thumb on one hand and four fingers on the other hand to go around the top and sides of the pan. This technique will help you create a smooth and even crust.
• Chill or bake: Depending on your recipe, you may need to chill or bake your crust after pressing it into the pan. For a no-bake recipe, place the pan in the refrigerator or freezer for a few minutes before adding the filling. If your recipe calls for a baked crust, pre-bake it according to your recipe's instructions.

Remember, the key to a successful graham cracker crust is in the technique you use to press the mixture into the pan. By following these steps, you'll be able to create a delicious and sturdy crust for your pies, cheesecakes, and other desserts.

Frequently asked questions