Graham Cracker Crust Tips

When making a pie with a graham cracker crust, keep the bottom from getting soggy by using only butter or regular margarine, not low-fat spreads, which add water. Bake your crust to make it crisp, but make sure it is cooled before adding your filling so moisture will not form between crust and filling. –Test Kitchen

Any graham cracker crust gets a boost by substituting flaked coconut or finely chopped pecans for 1/4 cup of the crumbs. –Joan K., of Prince Albert, Saskatchewan

I’ve found a way to give a homemade graham cracker crust a hint of spice. I simply mix 1/4 teaspoon ground cinnamon into the granulated sugar. –Dawn L., of Hatboro, Pennsylvania

It is not unusual for graham cracker crusts baked in springform pans to leak butter from the crust. It may be that the proportion of butter in the recipe is too high…or the bottom and sides of the springform pan might not fit tightly enough. Instead of lining the pan with parchment paper, you might find it easier to wrap the bottom of the pan with heavy-duty foil. Any excess butter will be caught in the foil surrounding the pan. In our Test Kitchen, we prefer to place the pan on a four-sided baking sheet to catch any leaking butter. –Test Kitchen