This Baked Graham Cracker Crust is a little soft, a little crunchy and a little bit sweet. It is the perfect base for your next pie adventure!
I feel like key lime pie hogs the limelight when it comes to graham cracker crusts, but let’s not limit ourselves this summer!
No, I say we branch out and see what else we can put into a graham cracker crust. Why, because it is easy, fast and delicious! This baked version of my no-bake graham cracker crust has a touch of light brown sugar that makes it addictingly good!
Sometimes only a baked graham cracker crust will do. Yes, yes I have a no-bake version and that one can always be substituted if you are running short on time or oven space; but let’s not discount the crispier, more stable cousin. To bake or not to bake, that is the question!
When to use a baked graham cracker crust rather than an unbaked?
- When you have a filling that will be baked, especially if that filling is going to be baked at a low temperature. Like our good friend, Key Lime Pie. If you bake a no-bake crust, nothing horrific is going to go wrong, but it might get a bit mushy from a liquid-y filling. Some of the butter might bake out of it and that would end up messing up the texture of your crust and your filling! No Bueno!
- If your pie is going to be served room temperature or warm. The point of a no-bake is that it is chilled, so the butter will be solid and that is what holds the crust together. Help your pie keep it together!
- If your pie has a liquid filling, baked or unbaked! This is a bit up to your preference (you know I have an opinion!). For example, lemon meringue pie. I’d rather have a more stable crust with a bit of crispness even if not served straight from the refrigerator.
Baked Graham Cracker Crust
- Preheat oven to 350°F
- Combine all ingredients and press into 9 inch pie dish.
- Bake 8 minutes at 350°F
- Fill as desired!