1 1/2cupsgraham cracker crumbsabout 10 full sheets
Using a food processor or blender grind the crackers until you have fine crumbs. Otherwise place crackers in a ziploc bag and crush with a rolling pin until you have fine crumbs. It is important to have fine crumbs so the crust holds together well.
In a medium sized bowl combine the crumbs, sugar and cinnamon. Stir in the butter until well combined. The mixture should be thick, coarse and sandy.
Press the mixture into any 9 inch pan. Use a flat measuring cup or the bottom of a glass to help compact the crust. This is very important or the crust may fall apart.
No bake: Chill in the refrigerator for at least 1 hour before filling.
Baked: Bake for 8 minutes at 350 degrees F or according to the recipes directions.
Make ahead: Store the crust wrapped in cling wrap in the refigerator for up to three days before filling. Or freeze for up to three months. Freeze in pan wrapped in both cling wrap and foil. Thaw completely before using.
This recipe also works great with any flavor of graham crackers.
Can also use brown sugar in place of regular sugar for some extra flavor.