for years now i have been trying to figure out how to make a good graham cracker crust. i have always followed the instructions to a T, yet every time the result was a hard, nearly uncuttable crust. at last, after much diligent searching online, i have discovered the secret! every recipe i’ve used has called for melted butter to be combined with whatever crumbs i may be using (graham cracker, gingersnap, nilla wafer, etc.) the melted butter is the culprit! the trick is to use softened, room temperature butter and combine THAT with the crumbs…the result is a perfectly crumbly yet firm crust that is fork cuttable but sturdy enough to support your filling of choice!
i’ve already tested this out on a chocolate pudding pie (recipe to be posted soon) and the results were exactly what i had hoped for. hooray!
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