I love a good graham cracker crust. So many of my favorite desserts feature a variation on this theme, whether it’s the sweetly solid crust of an amazing cheesecake, the crumbly sugary crust that serves as a base for a Lemonade Ice Box Pie, or the densely flavorful chocolate cookie crust of a decadent chocolate silk pie.
Graham cracker crusts are easy to make and really quick, and I love this version because it can be used both with baked and no-bake recipes. When baked it becomes nicely and densely solid, just like you’d want for a cheesecake. For no-bake recipes it makes a soft granular layer that crumbles nicely under a cream pie or fluff dessert.
A few years back a friend of mine suggested I make mine with browned butter, and y’all, I immediately took that suggestion and ran with it. Have y’all ever had browned butter? I sure hope so. It’s a whole reason for living, from the aroma to the rich flavor. (If you’ve never tried Browned Butter Chocolate Chip Cookies, go now and get thee to the kitchen. Run, do not walk. )
