Basic Graham Cracker Pie Crust

Aunt Irene's Graham Cracker Pie
Graham Cracker Pie Crust. Photo: Diana Rattray
    18 min
Ratings (4)

A graham cracker pie crust is an easy, delicious option for many pies, and it is 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 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 or chill it thoroughly. 

Pictured: Aunt Irene's Graham Cracker Pie

What You'll Need

  • Standard 8- or 9-Inch Pie
  • 1 1/2 cups graham cracker crumbs*
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar
  • Thicker Crust for Cheesecake or Deep Dish Pie
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/3 cup granulated sugar

How to Make It

  • 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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