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Graham Cracker Crust
December 27, 2012

The use of softened instead of melted butter absolutely was a great call. I very much enjoyed the consistency of this crust; smooth and crumbly at the same time. It didn't have the overly greasy/buttery, too saturated crust that I got with pouring melted butter over crumbs. Using softened butter makes the butter spread more evenly among the crumbs. I got another tip on this site to place the graham crackers in a large ziploc bag and use a rolling pin to crush them, which yields smaller crumbs than doing it by hand. This makes for an even better texture. My brother specifically requested a sweet potato pie with graham cracker crust for Christmas and as he was eating this said "I could eat the crust all by itself!" Absolute winner!

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