Graham Cracker Pie Crust Recipe
User Reviews
5
Graham Cracker Pie Crust Recipe
Description
The Graham Cracker Pie Crust Recipe starts by finely crushing graham crackers to create about one and a half cups of crumbs. These crumbs are mixed with melted butter and sugar, then firmly pressed into a 9-inch springform or baking pan, covering the bottom and sides evenly. Baking at 325°F for 15 to 20 minutes crisps and browns the crust, developing a deeper flavor and aroma.
This crust offers a rich, slightly sweet and buttery texture that holds fillings well. Choice of graham cracker varieties or substituting digestive biscuits can result in slight flavor differences but maintain the base's structure.
The crust pairs well with many fillings like cheesecakes, cream pies, or fruit tarts. Baking it ahead also enhances convenience and flavor development. Once baked and cooled, the crust’s crispness supports moist fillings without becoming soggy quickly.
Prepared crusts can be refrigerated covered for a few days or frozen for up to three months, allowing flexibility in pie assembly timing.
Ingredients
- 9 graham crackers (see note 1)
- 5 tablespoons butter melted
- 2 tablespoons granulated sugar (see note 2)
Instructions
- Preheat oven to 325 degrees. In a food processor, blender, or in a plastic bag with a rolling pin, finely crush graham crackers (you will have about 1 1/2 cups crumbs).
- In a medium bowl, combine graham cracker crumbs, butter, and sugar. Pour into a 9-inch springform pan. Using the bottom of a measuring cup, press the crust evenly and firmly into the bottom and up the sides of the pan.
- Bake until golden brown and fragrant, about 15 to 20 minutes. Remove from oven and cool on a rack.
Notes
- Honey, cinnamon, or chocolate graham crackers all work well and influence the crust flavor.
- If graham crackers are unavailable, substitute with crushed digestive biscuits in the same quantity.
- Brown sugar may replace granulated sugar or be omitted entirely depending on sweetness preference.
- After baking and cooling, the crust can be stored covered in the fridge for up to three days or frozen up to three months; thaw before use.
- This recipe fills a 9-inch pan serving roughly 12 to 16 slices and also works in square pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 165kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 140mg | 6% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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