Break up the graham crackers and place them in the bowl of a food processor. Add the sugar and pulse the processor to break up the crackers finer. Then process continuously until the crackers are really fine crumbs.

The food processor does a better job but you can alternatively place the crackers and sugar in a plastic bag and use a rolling pin to crush.

You should have about 2 cups of graham cracker crumbs.

Transfer the cracker crumbs to a mixing bowl. Melt the butter and pour over the crumbs. Stir until the crumbs are evenly coated and look wet. They should hold together in a clump if you press them in your fist. If they don't add and mix in water a tablespoon at a time until they do.

Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides. The bottom of a measuring cup works well for the pressing.

For any type of no-bake pie, like Cream Cheese Pumpkin Pie, you need to pre-bake the crust. Place the crust in the pre-heated oven and bake until it's fragrant and dry looking. This should take about 8 to 10 minutes. Let it cool completely before filling.

If you're making a pie that requires baking you can just fill the shell and then bake. Follow your recipe instructions!