Graham Cracker Crust

Graham Cracker Crust


"A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 5 m servings 175 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • 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.


Sort stores by

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

May we suggest



  • 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.


Read all reviews 32
  1. 42 Ratings

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...

Most helpful
Most positive
Least positive

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...

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...

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!

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...

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...

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...

Other stories that may interest you