Recipe by Carole
"A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust."
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1 1/2 cups
graham cracker crumbs
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 butter. Worked like a charm. Crust was very easy to press into the pan without the usual "slick" sliding around of melted butter. Since I was in a dire emergency situation, (if I didn't get something cheesecakey in my mouth soon, my head was going to explode!) instead of the fridge, I put it in the freezer for about 30 min instead. Pie sliced cleanly and without any crumbling. I'll use this one again.
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 box that there was a crust recipe which just added butter. I feel compelled to try that one instead.
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 plastic storage bag, added the sugar, then the butter and mushed it together. After shaping and chilling the crust for an hour, I filled it with this site's recipe for "Key Lime Pie VII". My guests could not stop talking about how wonderful it was.
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 that you get when you use the rolling pin with the crackers in a baggie. If I'm using Honey Maid brand, I use a packet and sometimes even add just a few more crackers so I have a thicker crust. I do put it in a 350 degree oven for about five minutes to let the butter and crumbs come together. Love this crust!
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/buttery, too saturated crust that I got with pouring melted butter over crumbs. Using softened butter makes the butter spread more evenly among the crumbs. I got another tip on this site to place the graham crackers in a large ziploc bag and use a rolling pin to crush them, which yields smaller crumbs than doing it by hand. This makes for an even better texture. My brother specifically requested a sweet potato pie with graham cracker crust for Christmas and as he was eating this said "I could eat the crust all by itself!" Absolute winner!
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 = 1.5 cups) and pulverized it in a blender then mixed in the other ingredients. Used a measuring cup bottom to press down the crumbs. I only refrigerate for 30 minutes and used the key lime VII recipe. After refrigerating overnight, the crust was firm and didn't crumble as bad as the store bought ones and tastes fresher and way better. Thanks for the recipe.
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 for it to cool completely so we can eat it up!
* Percent Daily Values are based on a 2,000 calorie diet.
Graham Cracker Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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