GRAHAM CRACKER PIE CRUST — A simple but delicious recipe for graham cracker pie crust. Substitute chocolate wafer cookies, vanilla wafers or shortbread for different variations on this traditional crumb crust.
Every time I go to make a Graham Cracker Pie Crust, I have to Google the ingredients to make sure I’m using the proper ratios of graham cracker crumbs, butter and sugar. Every time!
So I finally decided to post the recipe right here on my blog, where I’ll always be able to find it.
This is such a handy recipe to have on hand. I use this type of base for some of my cheesecakes and my Heavenly Cream Pie. Made without the sugar it’s good for savory things, such as, quiche. Definitely a very versatile and handy recipe. ~ Suzanne
It almost seems like one of those recipes that’s not even worth posting, but I know I’ll be coming back here for it time and time again. And hopefully it will come in handy for you too.
I like to add just a touch of cinnamon to my crust, and I usually opt for buying graham cracker crumbs rather than crushing my own.
If you do crush your own crackers, you’ll need about 1 1/2 sleeves to get the 1 1/2 cups of crumbs required for this recipe–and a food processor works great for making crumbs, if you have one.
Doubled, this recipe will make enough crust for a 9×13 pan.
Here’s what you’ll need to make Graham Cracker Pie Crust
- Graham cracker crumbs
- Sugar
- Butter
- Cinnamon
Graham Cracker Pie Crust
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup white sugar
- 6 tablespoons butter melted
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, stir together graham cracker crumbs, sugar, melted butter and cinnamon.
- Press mixture into a 9-inch pie pan.
- Bake for 7-10 minutes, or until just golden. Cool completely before filling.
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Who Dished It Up First: Adapted from All Recipes.
2 comments
Natalie @ Paper And Birch
What a great post! I tend to buy my graham cracker crumbs in bulk, so never have a handy recipe. This is perfect!
Suzanne
This is such a handy recipe to have on hand. I use this type of base for some of my cheesecakes and my Heavenly Cream Pie. Made without the sugar it’s good for savoury things, such as, quiche. Definitely a very versatile and handy recipe. Thanks for this Danelle.