- 1 ½ cups graham cracker crumbs
- ¾ tsp cinnamon
- 5 T unsalted butter, melted
Combine graham cracker crumbs and cinnamon. Mix in butter. Press into bottom of 10″ pie tin. Bake for 7-9 minutes.
Notes: To freeze, press plastic wrap tightly onto cooled crust. Wrap with heavy aluminum foil, pressing foil tightly around edges of pan. Freeze up to one month.
For a 9″ springform pan, use 1 3/4 cups graham cracker crumbs, 1 tsp cinnamon, and 6 T butter.