When we made our recipe for Graham Crackers, the first thing that came to mind (after we were done indulging on s'mores) was that we needed to turn some of the leftover ones into a graham cracker crust.
There are so many things you can do with a good graham cracker crust, from cheesecakes and bars to pies and things like s'mores cupcakes. And when we say good crust, we mean one that doesn't fall apart, but also one that isn't too greasy or too hard when you bite into it.
If you made your graham crackers dairy-free and your crust needs to be dairy-free too, feel free to swap in your favourite non-dairy or vegan butter (or you could also use coconut oil instead!)
Prep: 5-10 minutes
Cook time: 8-10 minutes
Yield: 1 9-inch pie crust
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