"This graham cracker crust is not as sweet as most others. It's simple and delicious, and can be used for almost any kind of pie. Best with pumpkin or chocolate!" — sal
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graham cracker squares, crushed
I was pretty stupid with this one: When I read "16 graham crackers" I thought the WHOLE cracker (with the 4 separations in it) was 1 cracker, when it was actually 4!!! So I ended up using 64 crackers (4X the number needed), which of course resulted in there not being enough butter to moisten them. After I realized this, I removed 1/2 the crackers and added another 1/4 cup of butter, and it turned out fine even though the proportions were off! Make sure you know that 1 cracker is 1/4 of a "sheet" as it comes in the package!
Thia came out too crumbly. It would not hold together even after baking. And then once I filled and baked per pie instructions, my crust smelled burnt. I must have done something wrong. If I make again, I will use more butter and I will not bake until I fill the crust.
4*'s because the recipe needs an alteration. Sorry, but some of these reviews are just dead wrong in terms of what is meant by "16 crackers." The only way to fill up the pie plate (I used a 9 inch) substantially enough to get a sturdy crust is to use 16 WHOLE graham crackers: that's 16 of the large rectangles. Otherwise your crust will be flimsy & very difficult to spread evenly. However, in using 16 whole crackers you have to increase the butter to a 1/2 CUP. With those indications it's a great crust. I made it with Key Lime Pie VII so the no-sugar-needed aspect of this crust was a perfect compliment. I did not pre-bake (only baked the time necessary for the pie) and I greased the pie plate w/ the butter wrapper. The pie slices slipped right out.
Great! I used this for cheesecake and didn't prebake it beforehand. I used 1 1/2 cups of graham cracker crumbs. Delish!
A perfect pie crust. All that added sugar in other crusts is unnecessary! This works well with either butter or margarine, and it's an easy start to a super-quick recipe - a pudding pie! :) Although you might want to spray a little non-stick spray into the pie plate before adding the crumb-butter mixture, I've had problems trying to get the crust to come loose from the pan. A little Pam spray and it's so much easier. Thanks, Sara!!
I'm giving this recipe only 4 stars since it doesn't give enough information, otherwise it's a good crust.
If you're using a deep dish pie plate, you'll need to increase the recipe. Also, if you're using Graham Cracker crumbs, then you'll need actual measurements. Therefore, for a deep dish pie crust, use 2 cups crumbs and 1/2 cup butter/margarine. And make sure you press down firmly all over the pie plate.
I've always made this crust by eyeing the proportions - it's great to finally have an exact recipe! It looks like 1 tbsp butter per 'sheet' of 4 graham crackers. Crushed the graham crackers in a ziplock bag with a rolling pin. Works great with margarine also, thanks!
As far as taste goes, I would give this a 5 *****, but it was just a pain to make. I needed about another tablespoon or so of butter (don't expect it to clump so much). It just takes some time to get used to it, get working with it in the pie pan to stick and hold a good shape. After baking, however, it keeps together perfectly.
* Percent Daily Values are based on a 2,000 calorie diet.
Graham Cracker Crust II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 65
This basic graham cracker crust that works well for baked and unbaked pies.
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