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Graham Cracker Crust I

This basic graham cracker crust that works well for baked and unbaked pies. See more

READY IN 17 mins

Graham Cracker Crust I

Read Reviews (435)

"This goes great with many pies." — Carol

Ingredients Edit and Save

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Original recipe makes 1 pie crust Change Servings

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar

6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

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Directions

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Kitchen-Friendly View

PREP 10 mins
COOK 7 mins
READY IN 17 mins

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I made this with Honey Grahams (Honey Maid) and added a little less sugar. It was honestly the best pie crust I have ever tasted. Delicous, truly the perfect compliment to the Key Lime pie I made. My box of crackers came in 3 individually wrapped sections and one of those sections came out as pretty much 1 1/2 cups. Thanks for the truly yummy recipe!

—Ange Rayner

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Most Helpful Critical Review

Dec 28, 2009

I must be in the minority. This was a little too wet and gooey for me, so I added one more cup of crushed cinnamon grahams. After I tried it, I couldn't get past the crunch-crunch of the sugar. It ruined the flavor of my pie. This crust recipe isn't for me.

—Sarah Jo

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605 Ratings

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Sep 04, 2004

Wonderfully simple! I used one package graham crackers and put them in a one gallon resealable plastic bag. A rolling pin [or large can of baked beans ;) ] gives quick cracker crumbs and the kids are eager to help. Then I added the sugar and butter to the bag, sealed it for a quick mix and pressed it into the pie shell. Done and only one dish to clean from melting the butter! :)

—Carol

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Dec 21, 2003

Simple, simple, simple I doubled for a 9 x 13" recipe and omitted the cinnamon.... Great / simple / easy The best recipes are all of these...and this one was. Enjoy

—ANLOME

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May 18, 2007

I live in New Zealand where they don't have graham crackers, so I substituted whole wheat digestive biscuits. It turned out better than any store-bought crust I've ever had!

—GL

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Dec 23, 2007

I used this crust in Pumpkin Pie this Thanksgiving. Now I really know what a "rave review" is! My Grandmother called her sister to give her this recipe, the pie vanished, and I got called (several times) to remind me to make it again for Christmas - wow. Also, I accidentally double baked the crust on accident (baked it and then realized the other recipe called for an unbaked pie shell)- not to worry! Cover the exposed edges and bake away, it actually carmelizes even more...mmmmm!

—JANE183

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Jul 17, 2005

Simple. Yummy. However I overbaked it once and it was hard as a rock -- so be careful!

—ColoradoCooker

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Jul 23, 2003

great for cheesecakes and strawberry pie

—schmerna

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Nutrition

Calories
176 kcal
9%

Carbohydrates
20.5 g
7%

Cholesterol
23 mg
8%

Fat
10.2 g
16%

Fiber
0.5 g
2%

Protein
1.2 g
2%

Sodium
157 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Graham Cracker Crust I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 176
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
Saturated Fat 5.7g 29 %
Cholesterol 23mg 8 %
Sodium 157mg 6 %
Potassium 25mg < 1 %
Total Carbohydrates 20.5g 7 %
Dietary Fiber 0.5g 2 %
Protein 1.2g 2 %
Sugars 13.2g
Vitamin A 5 %
Vitamin C < 1 %
Calcium < 1 %
Iron 6 %
Thiamin 4 %
Niacin 7 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 4 %

* 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.