A graham cracker pie crust is an easy, delicious option for many pies. It's also far less time consuming and takes less skill than a standard pastry crust.
Cream pies, frozen pies, cheesecakes, key lime, and icebox pies are all wonderful with graham cracker or cookie crumb crusts.
This is a simple, basic graham cracker pie crust made with graham cracker crumbs, sugar, and butter. The recipe makes enough to line a deep-dish pie plate or cheesecake.
For a firm pie shell, bake it for 10 to 12 minutes or chill it thoroughly.
- For a Standard 8- or 9-Inch Pie Crust:
- 1 1/2 cups graham cracker crumbs*
- 1/3 cup butter (melted)
- 1/4 cup sugar
- For a Thicker Crust for Cheesecake or Deep Dish Pie:
- 2 cups graham cracker crumbs
- 1/2 cup butter (melted)
- 1/3 cup sugar
- If the recipe calls for a baked pie shell, heat the oven to 375 F.
- In a large bowl combine all ingredients using the smaller amount for a standard 8 or 9-inch pie plate, or the larger amount for a springform pan or large, deep dish pie plate.
- Mix all the ingredients thoroughly.
- Press the crumbs firmly over bottom and up sides of the pie plate.
- For an unbaked pie shell, chill for an hour before filling.
- For a baked pie shell, bake it for about 8 to 10 minutes.
- Place the pie shell on a rack and cool completely before filling.
*To make graham cracker crumbs, put the graham crackers in a plastic food storage bag, seal the bag, and use a rolling pin to crush the crackers until the crumbs are fine. Alternatively, put the crackers in a food processor and pulse until finely ground.
Note: It takes about 14 graham crackers (squares) to make 1 cup of fine crumbs.
Tips and Variations
- Pecan Graham Cracker Crust - Reduce the crumbs by 1/4 cup and add 1/4 cup of finely chopped pecans. For a walnut flavored crust, use chopped walnuts.
- Cinnamon-Spiced Graham Cracker Crust - Add 1/2 teaspoon of ground cinnamon to the crust mixture or about 3/4 teaspoon for a large crust.
- Peanut Graham Cracker Crust - Replace half of the graham cracker crumbs with chopped dry roasted peanuts. If desired, add 1/4 cup of grated or shaved semisweet chocolate to the peanut and crumb mixture. This makes an excellent crust for a peanut butter pie.
- Chocolate Graham Cracker Crust - Replace the graham crackers with chocolate graham crackers.
- For a lighter crust, replace the butter with yogurt or a light margarine.
- To loosen a chilled crust so it will release from the pie plate easily (and in one piece), heat the bottom and sides of the pie plate with a kitchen towel which has been rinsed in very hot water.
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