Perfect Graham Cracker Crust

Perfect Graham Cracker Crust {bake and no-bake} 1 1/2 cups graham cracker crumbs from about 9 whole graham crackers 1/4 cup packed brown sugar 1/2 teaspoon cinnamon optional Pinch of salt 7 tablespoons unsalted butter melted If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin. Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork. Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides. To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed. To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.