Why does my graham cracker crust always crumble?
What is wrong? My graham cracker crust for my coconut cream pie crumbled. I tried twice with no success each time.
Here's the recipe -- 1 1/2 cups already-crumbled graham crackers, 6 tablespoons melted butter and 3 tablespoons sugar..Mixed all together and cooked until a dark brown. It looked down but after putting my coconut custard into the pie shell and carving into the pie, the whole crust fell apart. This always happens. What am I doing wrong?
It looks to me that it might be a bit too wet. I would reduce the butter by 1 TBL and not blind-bake it for so long. You just want to set the crust, and not brown it.
The crust should just barely moist enough to hold the shape of a ball, before you pack it in the shell.
I agree that it sounds a bit too wet, and baked for too long.
Next time, try the graham crackers and 4 tbls melted butter (1/4 cup) and see how that feels. And it should just need to bake for a short time to set the crust. I make these all the time, with graham crackers or ginger snaps, and haven't had this problem (yet).