New this month
Graham Cracker Crust II

Graham Cracker Crust II


"This graham cracker crust is not as sweet as most others. It's simple and delicious, and can be used for almost any kind of pie. Best with pumpkin or chocolate!"
Added to shopping list. Go to shopping list.


14 m servings 110 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
  3. Bake in preheated oven for 8 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 89
  1. 120 Ratings

Most helpful positive review

I was pretty stupid with this one: When I read "16 graham crackers" I thought the WHOLE cracker (with the 4 separations in it) was 1 cracker, when it was actually 4!!! So I ended up using 64 c...

Most helpful critical review

Thia came out too crumbly. It would not hold together even after baking. And then once I filled and baked per pie instructions, my crust smelled burnt. I must have done something wrong. If I...

Most helpful
Most positive
Least positive

I was pretty stupid with this one: When I read "16 graham crackers" I thought the WHOLE cracker (with the 4 separations in it) was 1 cracker, when it was actually 4!!! So I ended up using 64 c...

4*'s because the recipe needs an alteration. Sorry, but some of these reviews are just dead wrong in terms of what is meant by "16 crackers." The only way to fill up the pie plate (I used a 9 ...

Great! I used this for cheesecake and didn't prebake it beforehand. I used 1 1/2 cups of graham cracker crumbs. Delish!

A perfect pie crust. All that added sugar in other crusts is unnecessary! This works well with either butter or margarine, and it's an easy start to a super-quick recipe - a pudding pie! :) Alth...

I'm giving this recipe only 4 stars since it doesn't give enough information, otherwise it's a good crust. If you're using a deep dish pie plate, you'll need to increase the recipe. Also, if y...

I've always made this crust by eyeing the proportions - it's great to finally have an exact recipe! It looks like 1 tbsp butter per 'sheet' of 4 graham crackers. Crushed the graham crackers in...

I have made this crust many times from this recipe and it always turns out great. I usually double it and put it in a casserole dish for a larger dessert. Be sure to press it firmly. That is the...

As far as taste goes, I would give this a 5 *****, but it was just a pain to make. I needed about another tablespoon or so of butter (don't expect it to clump so much). It just takes some time...

Shame on me for not reading the reviews before making this crust! I always get confused about what makes up "1" cracker - I guessed wrong and figured 2 crackers per sheet and had WAY too many c...

Other stories that may interest you