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Graham Cracker Crust

Here’s my version of the graham cracker crust. It doesn’t need pre-baking, and it’s great for creamy custardy tarts like cheesecake, chocolate chestnut torte or key lime pie.

This recipe makes for a thick crust in a 9 or 10 inch pan. I avoid the graham cracker brands with the sugary cinnamon topping; but if the crackers seem to be on the bland side, add some ginger and cinnamon. Graham crackers are meant to be dry, but I’ve found that some brands are more cardboard like than others; again, use the higher measurement of rum and butter to adjust for moisture. For example, the Mi-Del graham cracker are dreadfully dry and salty (yet flavorless!) for my tastes.


  • 8 ounces graham crackers
  • 3 to 5 tablespoons unsalted butter or ghee, melted
  • 1 to 2 tablespoons rum
  • (optional) 1/2 teaspoon cinnamon; omit if using cinnamon graham crackers
  • (optional) 1/2 teaspoon ground ginger


  1. Pulse graham crackers in a food processor until they resemble a fine meal.
  2. Combine graham cracker meal and the remaining ingredients in a bowl and stir until well combined. The moist crumbs should stick together when gently pressed; you don’t want the mixture to become too soggy.
  3. Press the mixture into a pan —I used a large spoon which also keeps the surface smooth.
  4. Store in the freezer until ready to use (30 minutes minimum).

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