1 ½cupsgraham cracker crumbs(or 10 graham cracker sheets pulverized to crumbs in a food processor) (170g)
Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
Pour mixture into pie or springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
If the crust needs to be pre-baked, bake on 375F for 7-10 minutes. If using this crust as part of a different recipe, bake according to your recipe's instructions. If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.
You can just use white sugar if you do not have brown.This recipe will work for a 9" pie pan or a 9-10" springform pan