Graham Cracker Pie Crust

This snack cracker was marketed as a health food in the 1830s by its creator, Rev. Sylvester Graham, an avid vegetarian, who promoted the use of unsifted and coarsely ground wheat flour for its high fiber content. The flour was nicknamed "graham flour" after Rev. Graham.

• • 10 graham crackers

  • 1/4 c granulated sugar

  • 5 tablespoons unsalted butter , melted and cooled

  • ½ tsp cinnamon (optional)

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

In food processor, pulse crackers, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds.

Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened.

Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate.

Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.