Graham Cracker Crust
An easy to make, fool proof graham cracker crust recipe. We use this recipe for cheesecake, key lime pie, and french silk pie, to name a few!
Servings: 1 pie crust
- 1 1/2 cups graham cracker crumbs - about 12 full cracker sheets
- 1/3 cup granulated sugar - can also use brown sugar if you'd like
- 6 tablespoons butter - melted, see notes
Preheat oven to 350°F.
In a medium sized bowl stir the graham cracker crumbs, sugar, and melted butter together until combined.
Pour the graham cracker mixture into a 9” inch pie plate and press it firmly in the bottom of the pan and up the sides.
Bake for 9-10 minutes. Remove from oven and let cool completely.
If doing a no-bake recipe, rather than bake the crust, place the pie pan in the refrigerator to chill for 30 minutes (or in the freezer for 15 minutes) while you prepare the pie filling.
Variation: can add ¼ tsp cinnamon to the crust for added flavor. I add it in this peach dessert recipe and it's amazing!
Butter: you made need a little more butter depending on your climate and altitude. 6 Tablespoons works perfect for me (I'm at sea level in a fairly humid climate) but others have said they have used just a tad more butter with good results too. But careful not to add too much butter as that can cause the pie to stick to the pie plate when trying to serve it.