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Graham Cracker Crust II

Graham Cracker Crust II

  • Prep

    5 m
  • Cook

    8 m
  • Ready In

    14 m
sal

sal

This graham cracker crust is not as sweet as most others. It's simple and delicious, and can be used for almost any kind of pie. Best with pumpkin or chocolate!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
  3. Bake in preheated oven for 8 minutes.
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Reviews

Sally S.
339

Sally S.

2/13/2006

I was pretty stupid with this one: When I read "16 graham crackers" I thought the WHOLE cracker (with the 4 separations in it) was 1 cracker, when it was actually 4!!! So I ended up using 64 crackers (4X the number needed), which of course resulted in there not being enough butter to moisten them. After I realized this, I removed 1/2 the crackers and added another 1/4 cup of butter, and it turned out fine even though the proportions were off! Make sure you know that 1 cracker is 1/4 of a "sheet" as it comes in the package!

mommymeggy
181

mommymeggy

9/16/2007

4*'s because the recipe needs an alteration. Sorry, but some of these reviews are just dead wrong in terms of what is meant by "16 crackers." The only way to fill up the pie plate (I used a 9 inch) substantially enough to get a sturdy crust is to use 16 WHOLE graham crackers: that's 16 of the large rectangles. Otherwise your crust will be flimsy & very difficult to spread evenly. However, in using 16 whole crackers you have to increase the butter to a 1/2 CUP. With those indications it's a great crust. I made it with Key Lime Pie VII so the no-sugar-needed aspect of this crust was a perfect compliment. I did not pre-bake (only baked the time necessary for the pie) and I greased the pie plate w/ the butter wrapper. The pie slices slipped right out.

Nadia
74

Nadia

4/8/2005

Great! I used this for cheesecake and didn't prebake it beforehand. I used 1 1/2 cups of graham cracker crumbs. Delish!

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