Perfect Graham Cracker Crust Recipe
NEVER buy a store bought pie crust again when you can make this easy 4-ingredient Graham Cracker Crust. Use it for ANY pie recipe - bake or no bake!
Servings 1 crust
- 1 1/2 cups graham cracker crumbs from about 9 whole graham crackers
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon optional
- Pinch of salt
- 7 tablespoons unsalted butter melted
If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.
Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.
To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.
To make a baked pie: Preheat oven to 325°. Bake crust for 10 minutes. Fill with pie filling and bake according to recipe directions.
Serving: 1slice | Calories: 156kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 98mg | Fiber: 1g | Sugar: 8g