Graham Cracker Crust Recipe

Wonderfully simple! I used one package graham crackers and put them in a one gallon resealable plastic bag. A rolling pin [or large can of baked beans ;) ] gives quick cracker crumbs and the kids are eager to help. Then I added the sugar and butter to the bag, sealed it for a quick mix and pressed it into the pie shell. Done and only one dish to clean from melting the butter! :)

Replicating a useful comment I followed: 1 plastic package of crackers = 1.5 cups. Put them in a plastic freezer bag and smash with rolling pin. Add butter and smoosh around in bag to mix. Use the bag to pat the crumbs down into the pan. No mess.

Out of all the graham cracker crusts on here, this was the best. Easy to follow, however this recipe was not enough to line a 9” pie pan. I doubled the recipe and that came out perfect. I used Honey Maid crackers. They come in 3 packages. Each package was 1 1/2 cups. I used 2 packages. I used an electric food processor to grind the graham crackers to a fine crust consistency. A fork would never do. Once done, I transferred the crackers to a KitchenAid counter electric mixer and mixed all the ingredients. Make sure butter is very soft if not melted. Medium speed worked well. I then did not bake the crust. I left the cooking time up to the cooking when the banana cream filling was in and the whip topping was applied for browning. The pie turned out great. Double the batch and you’ll be good to go.

I use this recipe again and again for key lime pie crust. Makes a delicious, thick graham cracker crust which is easy to make. I put everything in the food processor (1 sleeve plus 3 additional graham crackers = 1.5 cups of crumbs once pulverized in processor) then pour onto pie plate, press into sides and bottom then bake. Thanks for the recipe!

I made this recipe for a chocolate cream pie recipe as I thought the graham crust would be nicer than the baked pie dough crust which has no sweetness to it. I used my food processor to fine-grind my package of Honey Maid graham wafers (one of the three wrapped packages and then used two more wafers as it was a bit under the one and a half cups and I used a 9.45" pie pan. I used my food processor again and mixed the melted butter, sugar (used a bit less as the Honey Maid wafers are now sweetened), cornstarch, salt & cocoa into the wafer crumbs in two winks and then it went into the pie plate with a few taps of the back of a large spoon. Baked the 7 minutes. So easy and it is super delicious! This one's a keeper! Thanks for sharing it!!!

First thing I noticed was that the the amount for the ingredients is not accurate. I upped the the crumbs to 2 cups, reduced the sugar to 3 tbsp added 1/4 tsp salt, and omitted the cinnamon altogether. Depending on what you're making the cinnamon can be a good addition, just not for everything. Mixed that together and baked for 10 mins instead of 7. Came out great.

I made the baked version. I left out the cinnamon as it isn't my favorite spice unless I am using apples or peaches and I was making a no bake cherry cheesecake. I used 1 package of graham crackers from the box. It was 9 full crackers. The stated ingredients mixed well and was easy to press into my 9.5 inch pie plate. I was so tired of buying premade in too small of a dish that never held up well. This will be my go to from now on. I noticed some reviews that claimed it was mushy, used too much butter and or was too sweet. I agree the sugar could be cut back a little and possibly the butter but it may not hold up as well. I think those reviewers must have used margarine with water in it or used really hot melted butter. I let my unsalted butter cool a bit after nuking it until it was mostly melted. Stirred it and let it sit a couple of minutes. I drizzled it into my crumbs while stirring to incorporate it into them.

I used light brown sugar instead of the refined white sugar. And a handy dandy top.... I used regular Graham crackers, I started breaking the crackers and when I had most of them smashed up I put them all thru a wire mesh strainer. I used the mortar to finish grinding the crackers. I had my entire crust nice and fine. No big chunks to contend with. It took 3 to 4 minutes to feed all the crackers thru the strainer and very well worth the time.

Best crust ever! I quadrupled it, to fit 2 - 9x12 pans. I also added 2 packs of chopped pecans to the food processor. The recipe quadrupled is 2 tsp cinnamon 1-1/3 cups of sugar, to 6 cups (4 sleeves) of Graham crackers in the food processor. Pulsed to a moderately fine crumb and emptied into a medium mixing bowl. Then, I lightly melted 3 sticks of salted butter in the microwave, in a glass measuring cup, poured it over the crumb mixture, and stirred to combine. Into two pyrex baking dishes, I divided the mixture equally and pressed evenly along the bottom of the bottom of each pan. I baked

I omitted the sugar and cinnamon. Used 3 cup’s Graham crackers crumbs to 12 tsp of butter and it was perfect consistency then I bake for 9 mins at 350. FYI I used my food processor to make the crumbs. 3 full packs of Graham crackers or 1 full standard box. I had enough for 2 pie crusts. I use the crusts for my chocolate pie at Thanksgiving!

This recipe came out perfect & delicious. I used Honey Maid graham crackers and crumbed them in a food processor. I added the rest of the ingredients in the food processor and blended it up. Pressed into a 9” pie pan. It was so quick and easy. I used the crust for Key Lime Pie. SOOOO GOOD. Will use recipe again.

Turned out way too sweet (and I have a sweet tooth) and too much butter. It tasted like a super sweet sugar cookie, and was so crunchy after baking due to the excessive amount of butter.

It worked out the first time I tried it. Very easy to make.

This is my go-to for a lemon meringue pie. Always popular!

This graham cracker crust is perfect, and so versatile! It's easy to make, and it comes out great every time. I like to use brown sugar in place of white, and add a pinch of salt. Sometimes I add some nutmeg or even some almond extract---depending on what my filling is going to be. This time, I made it for a chocolate pistachio tart. I baked the graham crust for 15 minutes at 350 degrees, and it held up beautifully. It's sturdy, but not too hard. Since I made this in a 9-inch springform pan, I did line the bottom of the pan with parchment to make the crust easier to remove. I also placed the crust in the freezer for about 15 minutes before baking to help keep it from slumping so much. I will keep coming back to this crust recipe--thank you for sharing it!

I really liked how the crust turned out. I don’t like graham crackers because of the oils and ingredients in them. The best substitute I could find was Honey Teddy grahams. I ground them up in the food processor and followed the recipe for the cold crust, but then I baked it with key lime pie ingredients and it turned out perfect. The touch of cinnamon and sugar added just enough sweetness that wasn’t overwhelming. I replaced white sugar with monk fruit sweetener. This is a great recipe and a family favorite.

Easy to make. Used pretzels instead of graham crackers. Added a little extra sugar since pretzels not as sweet as graham crackers. Made a margarita pie.

This is legit one of the best things I’ve cooked.

Yikes! Someone had ate all the graham crackers. Used animal crackers, they worked too. Cheese cake turned out perfect.

I think it turned out pretty darn good. I didn't use a traditional pie pan I think this looks fine. Oh and by the way it tasted good too