Hey, everyone welcome back to Le Gourmet TV. Today, were going to make a graham cracker crust and this is a really nice crust for lemon chiffon pie, lemon meringue pie, bust and cream pie all of those sorts of things. Fairly easy to do, so what I've already started with is, I took 18 graham crackers and just buzz them in a food processor so that I could get this nice sort of fine, fine meal. We’ve got that in a bowl, so first we’re going to put in some cinnamon, some super fine or fruit sugar and this is again just really super fine so that it dissolves quickly. In that goes and just sort to stir to combine and I've melted about four tablespoons of butter. So that goes in, just mix to combine, so once this combine and all of the graham crackers are saturated and moistened with the butter I have already prepared a pie plate just by wiping the inside with butter, just to grease it down a little bit. Put everything into the pie plate.

And then you just pressed it into the sides. You want to have it about a quarter inch thickness fairly even across the whole pie plate. Okay, so I've got it pressed in now and depending on the type of pie you're making you can do this one of two ways. You can either put this in the fridge now for 45 minutes to an hour before you put the filling in and those are for pies that you're going to bake because I'm making a lemon meringue pie and I'm only really going to bake this at the end to caramelize the meringue. I'm going to put it in the oven now and baked it at 325 for 15 minutes.

And there we have it graham cracker crust ready for a lemon meringue pie. Thanks for stopping by. I hope to see you again soon.