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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 9

Total Time 19

Servings pie crust

Calories 1395kcal

Author Whitney Wright

Equipment

9" pie plate

Ingredients

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

Instructions

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.

Video

Notes

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 for me (I'm at sea level in a fairly humid climate) but others say a tad more is better. 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.

Store the crust in the fridge for up to 3 days for best results.

To freeze, let cool completely prior to freezing. Keeps in the freezer for up to 1 month. Remove and let thaw in the fridge.

Nutrition