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Nov 23, 2007 08:12 AM

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?

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  1. 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.

    1. I wouldn't blind bake it because as Andrea alluded to, it may be too dry. Combine the graham with melted butter (why the sugar?) and pack it down really good. Pour in pie and bake. Hope it works!

      1. 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).

        1 Reply
        1. re: diablita FL

          Ok.. less butter and less cooking time. Got it! I'll give it a try again. Thank you, everyone!