This weekend I made a coconut cream pie from The America’s Test Kitchen Baking Book. It was absolutely delicious. I used Rose’s Recipe for the graham cracker crust recipe from the the PPB but had some problems with it. I used a 9” pie plate and made the amount for a 9” pie plate. It was barely enough to cover the bottom and sides, and when I baked it, there seemed to be so much butter in the crust that it was oozing out all over. So I tried again using the amount for a 10” pie plate and it seemed to cover the pie plate much nicer. I had to add more graham cracker crumbs so that I wouldn’t end up with an oozy butter mess again. It seemed to bake up really nice, until I tried to cut into the pie later. The crust was hard as a rock. I almost needed a hammer and chisel to get through it. Mind you it tasted great, just really hard.
Has anyone made the graham cracker crumb pie crust before? If so, did you encounter any problems with it.