“Originally from the Fanny Farmer Baking Book. I use it for my Lemon Meringue and Key Lime Pies. I don't usually add the cinnamon but it is an option.”
READY IN:
15mins
SERVES:
8
YIELD:
1 8 or 9-inch pie crust
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine cracker crumbs and sugar in a bowl, then add the butter and optional cinnamon.
  2. Stir with a fork until crumbs are moistened.
  3. Empty the mixture in the pie plate, then pat and press mixture evenly all around the bottom and sides of the plate.
  4. Before filling, either bake in a preheated 350°F oven for 8-10 minutes or chill for about an hour.
  5. (You simply want the crust to be firm and both baking and chilling will do that, although I prefer baking.).

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