Tips From Eileen
It’s important to press the crust firmly into the bottom and sides of the pie dish. Use a ¼ cup measuring cup with a flat bottom to press down and up against the sides.
Other recipes for graham cracker crusts that contain more sugar and butter can become hard, especially when overpacked and refrigerated, making them difficult to cut and serve.
I prefer to use a graham cracker crust instead of a pastry crust whenever I am making a one-crust pie that requires refrigeration for more than one day. A classic pastry crust tends to get soggy in the refrigerator while the graham cracker crust holds up much longer.
Store the pie, covered, in the refrigerator for up to 3 days.
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