Graham Cracker Crust

Graham Cracker Crust

22
Carole 3

"A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust."

Ingredients 1 h 5 m {{adjustedServings}} servings 175 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. 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.
  2. Refrigerate at least 1 hour before filling.
Tips & Tricks
Butter Flaky Pie Crust

This buttery crust is ideal for any kind of pie.

Peach Pie the Old Fashioned Two Crust Way

Watch how to make this simple peach pie.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 22

  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
HIDESIMPLE
10/24/2012

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. Worked 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.

MANDT2
5/24/2013

This was quick and easy to make. I was too lazy to measure crumbs, so simply followed another reviewer's suggestion to crush one sleeve of graham crackers. I crushed the crackers in a sealable plastic storage bag, added the sugar, then the butter and mushed it together. After shaping and chilling the crust for an hour, I filled it with this site's recipe for "Key Lime Pie VII". My guests could not stop talking about how wonderful it was.

Marianne
11/25/2012

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 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!