- If you're using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
- Stir all the dry ingredients together. Add the melted butter and stir until all the crumbs are dampened.
- Press mixture into the bottom and up the sides of the pan. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
- To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer.
- To make a baked graham crust: Preheat oven to 325 F. Bake crust for 10-12 minutes, until it just starts to brown. Cool completely before filling.
I got this recipe from a coworker of mine many years ago, and it's a great way to help spruce up pecans which, sadly, often become stale or soft really quickly, particularly if you get them from the bulk bins in grocery stores. While the original recipe had called for almost double all the spices and flavors, I found that cutting those down makes these more enjoyable by the handful.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down, and I avoid anything that uses corn syrup like the plague.