Graham Cracker Crust I Recipe -
Graham Cracker Crust I Recipe
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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

Recipe by  

"This goes great with many pies."

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Ingredients Edit and Save

Original recipe makes 1 pie crust Change Servings
  • PREP

    10 mins
  • COOK

    7 mins

    17 mins


  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2007

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!

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.

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! :)

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

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!

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!

Jul 17, 2005

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

Jul 23, 2003

great for cheesecakes and strawberry pie


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  • 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.

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