Graham Cracker Crust

Graham Cracker Crust

22
Carole 3

"A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 157 mg
  • 6%

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.

Directions

Print
  • Prep

  • Ready In

  1. Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
  2. Refrigerate at least 1 hour before filling.

Reviews

22
  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is my 1st ever review, so bear with me. I made this yesterday. I already had my little hand mixer out, so I used that on LOW, in a tall glass measuring cup, to mix and incorperate the but...

Most helpful critical review

I found this had way too much sugar. I don't even think I would want to use this much sugar in a cheesecake recipe. But I like the simplicity of the recipe. I did notice on the graham crackers b...

This is my 1st ever review, so bear with me. I made this yesterday. I already had my little hand mixer out, so I used that on LOW, in a tall glass measuring cup, to mix and incorperate the but...

This was quick and easy to make. I was too lazy to measure crumbs, so simply followed another reviewer's suggestion to crush one sleeve of graham crackers. I crushed the crackers in a sealable...

This is how I usually make my graham cracker crust, though I do add a little less sugar---about 3 tablespoons. I do not like the box of already crushed crumbs but rather the more uneven type th...

One wax paper package makes enough for one pie. (There are three packages in a box of graham crackers.) This crust was quick and easy to make and it baked nicely. Will use this recipe again!

I usually buy premade store bought crust. I was going to pick one up however, they were all broken. So I decided to try making it instead. I bought graham crackers (16 crackers, 2.5" squares = 1...

The use of softened instead of melted butter absolutely was a great call. I very much enjoyed the consistency of this crust; smooth and crumbly at the same time. It didn't have the overly greasy...

My daughter and I just made this crust (for our chocolate and banana swirl cream pie) and I LOVED it! I find some crusts too crumbly for my taste and this one has a great texture. I can't wait f...

A simple recipe for one of the simplest pie crusts. Made my own crumbs with mostly graham crackers and a handful of shortbread cookies we had on hand. Refrigerated overnight before filling wit...

The taste and texture of this was wonderful! I had a little trouble getting the pie out of the pan, so I might butter the pan next time. (I have a glass pan, so it might not be a problem if yo...