Graham Cracker Pie Crust Recipe

The most popular crumb crust can be prepared in minutes with this Graham cracker pie crust recipe.

Graham cracker pie crusts can be substituted for baked pie shells in most recipes. They are especially good with chiffon and cream fillings. Not just for pies, this recipe for Graham cracker crust can be used as a base for most cheesecakes.

To make a smooth crust, the crumbs should be fine and uniform in size. Make your own crumbs in a food processor or place broken crackers in a plastic bag and roll with a rolling pin until the crackers are finely crushed. You can also purchase ground Graham cracker crumbs.

If a recipe calls for an unbaked crumb crust, prepare crust up to the point of baking, then chill well, fill, and proceed as the individual recipe directs.


  • 1-2/3 cups graham crackers (about 22 cracker squares)
  • 1/4 cup granulated sugar
  • 6 tablespoons butter or margarine, melted


1. Preheat oven to 350 degrees F.

2. Put graham crackers in a plastic food storage bag. Seal bag and crush crackers with a rolling pin or heavy mug.

3. Combine graham cracker crumbs, sugar and butter, mixing well. Spoon the mixture into a 9-inch pie pan. Using the back of a spoon or your fingers, firmly press the crumb mixture evenly over bottom and sides (but not over rim) of pan.

4. Bake for 7 to 9 minutes. Remove from oven and let cool.

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