Golden and delicious this Graham Cracker crust is the easiest crust you can make for pie or tart.
This is my go to Graham Cracker crust recipe. For cheesecakes, pies and S’more donut topping. It’s easy and tastes AMAZING.
You can use regular honey graham crackers, cinnamon or chocolate for different flavors. I use this crust in my Caramel Toffee Ice Cream Pie.
I also like to use ginger snaps or ground nuts. As long as the ground “crackers” amount stays the same your good! But the classic, basic honey graham cracker crust is always a good way to go.
You can use a food processor to turn the crackers into crumbs… OR manual labor… This is a great job when you want to get your frustrations out, OR a great job for your kids.
My kids are ALWAYS asking to help in the kitchen. So I love finding parts of each recipe where they can participate. Crushing the crackers with a rolling pin and a gallon size freezer bag is a GREAT job!
They can even do the next few steps as well. While the graham cracker crust dough is still in the bag, add the sugar and mix it in. Then add the melted butter and mix it in as well, just kneading through the bag.
Now just pour the moist crumbs into your pie pan (or cheecake pan)
Using the back of a glass or measuring cup spread out the crumbs and pat them down and around the sides. This does get a bit messy AND it’s a little trickier so I do this part myself. But if you have older kids this is part that they can do for you!
Now you’re ready to bake it!
And DONE! What do you think? Are you a graham cracker crust fan? or do you like traditional pie crust? (which I love too).
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If you love pie’s and Thanksgiving desserts you’ll love the extra recipes I have in my Homemade Thanksgiving digital cookbook
Graham Cracker Crust Recipe
Ingredients
- 1 1/4 C graham crackers a full sleeve
- 1/4 C granulated sugar
- 6 Tbsp butter melted
Instructions
- Preheat the oven to 375 degrees
- Crush the graham crackers, I use a gallon size freezer bag and a rolling pin
- Add the sugar and mix it in.
- Add the melted butter and knead it (still in the bag)
- Press into your pan and along the sides.
- Bake for 7 mins
- Let the crust cool before filling
Nutrition
Peter
Thanks! That was great therefore easy for cooking.
Ashlee
Sometimes the simple classics are the best!
DAPHNE HOOKER
i live in port elizabeth south africa and would like to now were to by grams crackers i would love to make the pie crust
Ashlee
I’d go with amazon, they do ship to south africa, but I’m not sure what the shipping cost would be
Kitty
This recipe sucked. Didn’t matter how much it was pressed it just crumbled and fell apart.
Ashlee
sorry you felt that way, if your isn’t coming together you can always add a little butter. This is a pretty traditional recipe, and it is a crumb based recipe so it will be crumbly, not like the store ones, but a little extra butter will make it hold together more if that’s what you want.
Kelley Bell
When you make you’re pie crust are you supposed to grease the pan before you put the crust into bake?
Ashlee
I never do
Jaynee
Is this recipe for a 9″ or 10″ pan?
Ashlee Marie
I use the same recipe for both, I just have a little extra that I toss for the 9 inch
Dorine
I’m using this for lemon meringue pie, I’m thinking that I shouldn’t prebake the crust because of the meringue that has to be browned. It’s this okay?
Debbie Hargreaves
Do you know what the UK equivalent of Graham Crackers is please?
Ashlee Marie
any plain biscuit will work
Erica
Did this today with my 2 year old son. It was an easy and target recipe. Definitely doing this many times as possible. My son loved smashing the graham crackers to smithereens.
Cassandra
Can this be made ahead of time? Or should it be made the day of?
Ashlee Marie
you can totally make it the day before
Patrick
Salted or Unsalted Butter?
Ashlee Marie
I’m cheap so I tend to always use salted butter (plus I love salt) but technically in baking you “should” use unsalted butter and salt the actual recipe yourself.