Graham Cracker Crust

For the crust:
12 whole graham crackers
3/4 stick (6 tablespoons) butter
3 tablespoons dark brown sugar

For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, at 350, and let cool completely.