I also think the "real" crackers crushed are better than the boxed crumbs. I don't know what recipe you are using for your crust....but if you bake the crust for about 10 minutes and then cool it , before you fill it, the sugar will melt and sort of hold the crust together before you add the wet ingredients....that is assuming you have enough sugar in the recipe. Linda C

CREAMY DUTCH APPLE DESSERT 1/4 c. butter 1 1/2 c. graham cracker crumbs 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk) 1 c. (8 oz.) sour cream 1 (3 oz.) cream cheese 1/4 c. Realemon lemon juice 1 can Comstock apple pie filling 1/4 c. chopped walnuts 1/2 tsp. ground cinnamon Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inch) melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream and lemon juice and cream cheese. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Sprinkle with walnuts that have been mixed with the cinnamon. Bake 25 to 30 minutes or until set. May be served warm or cold. Refrigerate leftovers. Variations: Omit cinnamon, substitute blueberry, cherry or peach pie filling for apple pie filling. Or you could take the crumbs from the pie pan and use them for these: 6 in 1 Bars ¼ c butter 1\-1/2 c graham cracker crumbs 1\-1/2 c chocolate chips 1\-1/2 c chopped walnuts 1\-1/2 c flaked coconut 1 14oz can sweetened condensed milk Melt butter, mix in cracker crumbs, pat in bottom of 9 x 13 baking pan. Sprinkle chips, nuts and coconut over top. Pour milk over all & bake at 350F 20\-30 minutes or until golden brown. Linda

Here is the graham cracker recipe. Graham Crackers - from smitten kitchen Adapted from Nancy Silvertons Pastries from the La Brea Bakery, and 101 Cookbooks, because for some absurd reason that will be immediately rectified, this book is not yet in my collection. If youÂre new to graham crackers, do know that the word "cracker" is misleading. TheyÂre moderately sweet, like a cookie or biscuit, but they do have the snap of a cracker. I canÂt say that IÂd serve them with cheese, but if youÂve never schmeared them with cream cheese frosting, youÂre missing out. The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling. Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares 2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too) 1 cup (176 grams) dark brown sugar, lightly packed 1 teaspoon (6 grams) baking soda 3/4 teaspoon kosher or coarse sea salt (4 grams) 7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen 1/3 cup (114 grams) mild-flavored honey, such as clover 5 tablespoons (77 grams) milk, full-fat is best 2 tablespoons (27 grams) pure vanilla extract Topping (optional) 3 tablespoons (43 grams) granulated sugar 1 teaspoon (5 grams) ground cinnamon Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal. [Alternately, if you don't have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they're very well incorporated.] In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside. Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. [This makes a traditional graham cracker shape. I rebelled and made mine into 2-inch fluted squares with one of these.] Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll. Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line. Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. [The baking time range is long because the original recipe calls for 25 minutes but my new oven -- which I suspect runs crazy hot but have yet to confirm with the actual purchase of an oven thermometer -- had them done in way less. Be safe, check them sooner. Nobody likes a burnt cracker!]

We're off transfats, so the graham crackers I get (and I only get them for the kids anyway) are Earth's Best brand in the baby food section. They are fortified with vitamins and stuff, but still pretty tasty. Less sweet, too, I think, than HoneyMaid. We'll see how they turn out as a crust! I've looked up recipes for graham crackers--it doesn't seem to be too hard once you get your hands on graham flour.