Graham Cracker Crust10 Reviews
- Prep: 5 min
- Ready In: 1 hr 5 min
“A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust.” - by Carole
Original recipe yields 1 9-inch pie crust
- Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
- Refrigerate at least 1 hour before filling.
Amount Per Serving (8 total)
- 175 cal
- 10.2 g
- 20.4 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"This is my 1st ever review, so bear with me. I made this yesterday. I already had my little hand mixer out, so I used that on LOW, in a tall glass measuring cup, to mix and incorperate the butter. W..." See moreorked like a charm. Crust was very easy to press into the pan without the usual "slick" sliding around of melted butter. Since I was in a dire emergency situation, (if I didn't get something cheesecakey in my mouth soon, my head was going to explode!) instead of the fridge, I put it in the freezer for about 30 min instead. Pie sliced cleanly and without any crumbling. I'll use this one again."
"This is how I usually make my graham cracker crust, though I do add a little less sugar---about 3 tablespoons. I do not like the box of already crushed crumbs but rather the more uneven type that you..." See more get when you use the rolling pin with the crackers in a baggie. If I'm using Honey Maid brand, I use a packet and sometimes even add just a few more crackers so I have a thicker crust. I do put it in a 350 degree oven for about five minutes to let the butter and crumbs come together. Love this crust!"
"The use of softened instead of melted butter absolutely was a great call. I very much enjoyed the consistency of this crust; smooth and crumbly at the same time. It didn't have the overly greasy/butte..." See morery, too saturated crust that I got with pouring melted butter over crumbs. Using softened butter makes the butter spread more evenly among the crumbs. I got another tip on this site to place the graham crackers in a large ziploc bag and use a rolling pin to crush them, which yields smaller crumbs than doing it by hand. This makes for an even better texture. My brother specifically requested a sweet potato pie with graham cracker crust for Christmas and as he was eating this said "I could eat the crust all by itself!" Absolute winner!"
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