Graham Cracker Crust

What if I told you that being rich, famous, and skinny was as easy as making a graham cracker crust, would you do it?

Why wouldn't you do it?  Even if you only end up rich and skinny, having a homemade graham cracker crust will make you famous.

It is the easiest crust you will every make.  In my view, every cream pie needs a graham cracker crust.  You can cut the sugar in the filling  because the crust gives you a honey-sweet richness, and the crackers give a texture that balances everything out.

You can also outsource this task to your semi-skilled labor (kids, significant others, chatty in-laws, etc.) to keep them busy.

I like a graham cracker crust that can keep its shape and provide some structure to the pie.  So I add an egg white and bake it briefly to firm it all up.

Anyway, take about 25-30 graham cracker squares, and crumble them.  (Dont be afraid to use chocolate crackers) You can do most of your crumbling with your thumbs while they are still in the plastic sleeve.  After the sleeve starts leekng crumbs, finish the crumbling with a pastry cutter, meat tenderizer, or potato masher.  No need to reduce it down to dust. Little chunks helps keep some texture.

Heat the over to 350F.  Add a tablespoon of sugar to the crumbs. Then stir together 4-6 tablespoons of melted butter (depending on  how many crumbs) with an egg white.  Toss the butter mixture into the crumbs with a fork.

Spray the pie pan with non-stick spray.  Dump the crumbs into the pie pan and smooth them out with the fork.    Put some plastic wrap on the crumbs, and use a flat bottomed glass (or any other flat bottom  thingy), and pressing down the crumbs.  Start in the middle and work your way out.

Bake for 7 minutes.  Cool to room temperature.  Fill it.  Check you the mirror and your wallet.  Because you are now richer and skinnier.