Some classic pies, like Key Lime, call for a graham cracker crumb crust.  A crust like this is always good with a creamy filling, and it freezes well!

Graham Cracker Crust

0.0/5 rating (0 votes)
  • Prep Time: 20 minutes
  • Baking Time: 10
  • Serves: 7
Graham Cracker Crust


Makes one 9” crust

1 ¾ c.  finely crushed graham cracker crumbs (18-20 squares)

2 T.      brown sugar (or white sugar)

6 T.      unsalted butter, melted and slightly cooled

            Pinch salt


  1. Lightly butter a 9” pie plate and set aside.
  2. Using a food processor, pulse a few crackers at a time to make fine crumbs, measuring until you get the full amount. 
  3. In a bowl, mix the crumbs, sugar and salt.  Stir in the butter and mix until all crumbs are dampened.  It will look and feel like damp sand.
  4. Spread the crumbs in the pan, pressing them with the back of your knuckles into the bottom and up the sides so that there’s a firm, even distribution.   Refrigerate for 10 minutes while the oven preheats to 350°.
  5. Bake in the center of the oven for 7-8 minutes, just until it is set and slightly browned.  Cool completely on a wire rack before filling.

Baker’s Notes and Tips and Tricks

If you don’t have a food processor, put a few crackers at a time in a sealed plastic bag and use your rolling pin to whack them!  Just make sure you get them into fine crumbs.  

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM
Graham Cracker Crust

Leave a comment

Please login to leave a comment.

Follow Us
Follow us on Facebook Follow us on Twitter RSS Feed
Sign up to
Become a Pie Pal

Free Best of Show Recipe
Expert Pie Tips & Tricks
Pie Contests & Events