Ingredients

PIE CRUST (BAKED OR NO BAKE)
1 1/2 cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
3 tbsp (39g) sugar
1/8 tsp salt
1/2 cup (112g) unsalted butter, melted
CHEESECAKE CRUST (BAKED OR NO BAKE)
2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
5 tbsp (65g) sugar
1/8 tsp salt
10 tbsp (140g) unsalted butter, melted

Instructions

. Add the graham cracker crumbs, sugar, and salt to a large bowl and whisk to combine.
2. Add the melted butter and stir until well combined.
3. Pour the mixture into the pie pan or cheesecake springform pan and spread the crumbs around so that they are evenly dispersed.
4. Press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to help and use your fingers for the sides of the pie pan.
5. For a baked crust, bake at 325 degrees for 8-10 minutes. For a no bake crust, refrigerate until ready to add the filling, then keep refrigerated for 2-3 hours before serving. Keep refrigerated until ready to serve.


NOTES
You can use granulated sugar or brown sugar.

Keep a no bake crust refrigerated until serving. The cold butter is what keeps the crust together, if it sits out and the butter softens, so will the crust.

The amount of crust listed for a pie is best for a 9 to 10 inch pie pan. The amount listed for a cheesecake is best for a 9 inch cheesecake.

PIES