This No Bake Graham Cracker Crust is a sturdy base for all sorts of pies and tarts, and only requires 3 ingredients.
2sleevesgraham crackers(see notes below for equivalent amounts)
Break up the graham crackers with your fingers just enough so they can be placed into a food processor.
Add the granulated sugar and process until the graham crackers are completely ground up.
Pour in the melted butter and process until the graham crackers are evenly moistened, and hold together when pinched with your fingers.
Pour the crumbs evenly into your desired pan. You can use this recipe for any standard 9" pie plate, but I also find it to be enough for an 11-inch tart pan.
Firmly press the crumbs into the pan, flattening the bottom well and pressing firmly against the sides. I like to use a rounded measuring cup for this job.
Refrigerate the crust for at least 30 minutes, then it is ready to fill. No need to bake it. Enjoy!
Usually a standard box of graham crackers has three "sleeves" or bags of graham crackers. Each one of these sleeves contains about 9 full graham crackers. So for this recipe you want 18 graham crackers.Or, if you prefer to purchase crumbs instead, 2 sleeves of graham crackers = 3 cups of graham cracker crumbs.The nutrition estimates are for the entire recipe. So if you have an 11" tart pan with 8 slices, divide the totals by 8.