Graham Cracker Crust, Cookie Crust

This graham cracker crust is so easy to make and can be used with any cheesecake or pie filling. This recipe can be used as an unbaked or baked crust and can be made with any flavor of graham cracker or crunchy cookie crumbs!

📝 Ingredients

• 200 grams (7 ounces, about 2 cups once made into crumbs) graham crackers (can use original, chocolate, cinnamon, honey graham crackers or a different kind of crumbly cookie such as digestive biscuits, gingersnaps, or biscoff cookies)
• 50 grams (1/4 cup) granulated sugar
• 113 grams (1/2 cup, 1 stick) unsalted butter, melted

👨‍🍳 Instructions

1. 1Place the cookies(200 grams/ 7 ounces) into a...: Place the cookies(200 grams/ 7 ounces) into a food processor and pulse until you have cookie crumbs. Alternatively, you can place them in a ziplock bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl. You should have about 2 cups of crumbs.
2. 2Stir in the granulated sugar (50 grams/ ¼...: Stir in the granulated sugar (50 grams/ ¼ cup) and the melted butter(113 grams/ ½ cup) all of the crumbs are completely coated with butter.
3. 3Firmly press the cookie crumb mixture into the...: Firmly press the cookie crumb mixture into the bottom and up the sides of your pie plate or baking dish. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer.
4. 4This crust can be used unbaked or baked....: This crust can be used unbaked or baked. If you are baking the crust, bake at 375ºF/ 190ºC for 8 minutes. Allow to cool completely before filling the crust. A baked crust will have a crunchier texture and slightly more toasted flavor. If you are keeping the crust unbaked, place it in the refrigerator for about 10 minutes to firm up before filling it.