Graham Cracker Crust
Instead of purchasing a graham cracker crust, make your own with just three everyday ingredients. --Janaan Cunningham
Instead of purchasing a graham cracker crust, make your own with just three everyday ingredients. --Janaan Cunningham
Great recipe, 'as is,' no changes. I only want to add a note of information. If you're using the Honey Maid graham crackers that come in a box with three packets, one packet yields exactly 1 1/4 cups of crumbs. Should you not want to open another packet to make up the 1/4 cup difference, just use one less tablespoon of butter. The amount of sugar can be adjusted according to your taste and sweetness of the filling. Whether it fits in your pan depends on which you're using - deep, shallow, glass, non-stick or aluminum. Loved the crust -- simple, quick and delicious. Why buy one? Thanks! :)Read More
Great recipe, 'as is,' no changes. I only want to add a note of information. If you're using the Honey Maid graham crackers that come in a box with three packets, one packet yields exactly 1 1/4 cups of crumbs. Should you not want to open another packet to make up the 1/4 cup difference, just use one less tablespoon of butter. The amount of sugar can be adjusted according to your taste and sweetness of the filling. Whether it fits in your pan depends on which you're using - deep, shallow, glass, non-stick or aluminum. Loved the crust -- simple, quick and delicious. Why buy one? Thanks! :)
This crust was absolutely perfect. It came out just how I wanted it to! I used it for a chocolate raspberry cheesecake and I loved it. I put the graham crackers in a baggie and mashed them in there, using a measuring cup to scoop out the needed amounts. I also added a little more butter than was called for. The crust is a little hard to get on the sides of the pie plate (at least I thought so). I found that pressing it in with my palms was the best method. Also, I opted to chill the crust, rather than bake it, as it was going to be baked later. It turned out wonderful and delicious! This will probably be my crust for all cheesecakes and cream pies.
Great recipe. The crust was wonderful however I wouldn't make this for a pie that requires a long cooking time (over 40 minutes) The graham begins to burn.
If you have a coffee grinder clean it out and use it to grind the graham crackers. About 1/2 a graham cracker at a time will give you wonderful crumbs.
I like this recipe for graham cracker crust because it calls for less butter and less sugar than others. Too much butter and you may end up with pie that is not only difficult to get out of the pan and has a tendency to want to STAY there, but also a crust that's too firm. As for the sugar, you've got graham crackers which are already sweet, so not a whole lot more sugar is required. I baked mine, because I prefer the "toastiness" taste of the baked crust. Seven minutes was more than enough - 8-10 minutes and I might have had a too dark crust. There is more than enough for a 9" crust, so I saved some of the crumbs to sprinkle over the top of the lemon icebox pie I used this crust for. Good, reliable reference recipe.
This turned out perfect. I was looking for one I didn't have to bake. This is definately it. I used my blender to make the crumbs.
YUMMY!!! I had a hard time not eating all the crust before I got it into the pie plate!!! I did at a bit of brown sugar just for kicks...it was scrumptious! Will use this again, and again!
Worked like a charm! Very easy to make. I just put some graham crackers in the food processor and then followed the directions. Very good!
Just the crust I wanted! My mum and I used to make this crust, and I couldn't remember the portions, so this guided me perfectly!
I really liked this recipe. Was very easy and fast. Will use again with a little less sugar. :)
Excellent, simple, basic graham cracker crust. I used this for the Toll House Pie I recipe here and it was perfect. I didn't prebake as my pie had to bake anyway. So I just popped it in the fridge for 30 min before filling. OH! Fabulous!
Very easy recipe and very good! Another viewer said to use a coffee grinder, but I think that's more work and cleanup. Just put the graham crackers in a food/freezer baggie and pound them down (I used a flat sided metal mallet. It's also a good way to release any anxieties! lol) and then add the sugar and melted butter to it and mix it in the bag. Transfer to the pie plate and press onto the bottom.
I have always stayed away from graham cracker crusts because mine are always soggy. This is the perfect ratio of butter to crumbs. It turned out ! One package of Honey Maid crackers plus two more whole rectangles makes 1 1/2 cups of crumbs if you are making your own.
You can stop here!! Use this one!!!! Had to make multiple pies so I used my food processor... Most amazing Key Lime pies ever!!! My key lime pie recipe is awesome but you put this crust under them and omg... sends them over the moon..
This crust came out perfect. I was using it for a pumpkin cheesecake for Thanksgiving, so the only thing I added was about 1/2 t of pumpkin pie spice. It was absolutely wonderful.
Great go-to recipe. thanks! Just a suggestion to try: I mixed all ingredients together then refrigerated for about 20 minutes, and that made it easier to handle the crust and keep it "up" along the sides neatly
Super easy and tasty. I think it calls for too many graham crackers for one 9" pie crust, but if you like your crust to be thick, it's fine. I will hold off on some of the crumbs next time to have a slightly thinner crust. I'll never buy a premade crust with all of those illegible ingredients when it's so much easier and healthier to make my own!
This was a little too sweet for my tastes.
Good standard recipe. Easy and good.
This recipe is great! I have used it for both a key lime pie and a lemon icebox pie and it was awesome with both. I appreciate having an easy, go-to recipe for crust since I don't like to use store bought graham cracker crusts! I baked it for seven minutes and it was perfect. NOTE: this recipe is exactly like the one used by Emeril Lagasse for his "Creamy Lemon Icebox Pie" except that he uses 1/2 cup of sugar. Not sure if this helps anyone, but 1/3 cup is basically 5 Tablespoons of butter. Just use the measurements on the stick of butter and then you don't have to wash a measuring cup!
simple and delicious! definitely bake it for 10 minutes in a well heated oven, for crispness and keeping it solid when cutting into the pie! will make again.
No changes needed this was perfect, I will never buy the pre-made one from the store. I stuck it in the fridge to stiffen before filling instead of the oven. Worked out great.
Very Sweet- I used this crust for a key lime pie and it countered the tartness nicely, but for a sweet pie, I'd recommend less sugar. Measurement wise- one sleeve of graham crackers is perfect.
The proportions are wrong! They are so far off I can't give this more than 3 stars. I love to make homemade graham cracker crusts, but lost the recipe I had. It's easy with only 3 ingredients. If pressed thin enough this is plenty for a 9 inch pie crust. To make it good you will either have to reduce the butter to 1/4 cup or add 3 extra sheets of graham crackers. There is way too much butter to graham crackers. The sugar is really a personal preference. If you find it too sweet just reduce the sugar. I also find that if I use actual butter it's really hard to cut. I tend to go for tub margarine. It sets up, but isn't hard when chilled. Also a personal preference.
Great tasting, but this makes a ton! It could probably fill 2 Pyrex pie pans. Next time, I will cut the recipe by at least a third.
Is there a rule of thumb for when you should or should not bake it? I made this to fill with the Peanut Butter Pie 2000 from this site (frozen pie) and the crust stuck to the bottom (I did not bake it.) Fine for me and my husband since we don't care how it looks, only how it tastes! UPDATE: Bake it if planning on making a frozen pie.
The crust was just the right consistency and tasty.
Perfect, just what I needed for my pumpkin cream.
I thought it was a little too sweet and a little crumbly. I would add less sugar and more butter. I used one package of hytop graham crackers.
Tasted good, but it didn't stick together very well. It also called for too many graham cracker crumbs. I'm wondering if next time I should try brown sugar to help it stick together and pack better?
came out perfect. I ended up needed a bit more than the recipe made, so i made an extra half. Sweet, crunchy, great. This is my new crust recipe.
This was easy and worked great, but took less than 8 minutes for ours to cook. Watch it closely when cooking.
This recipe is very good! Unless you like the crust really thick, there will be some left over.. The second time I did this, I decided to only do a cup of crushed graham cracker and accidently added the same amount of everything else, but it was still very good! I made it with the double layer pumpkin cheesecake recipe on this site.. Delicious!
Perfect! I needed one on the fly, and was able to make this one with no problems! Yummy as is!
The store bought crusts always taste stale to me so I try to make my own. This recipe is the perfect amount of sugar and butter which results in a light crust that isn't too dense to cut through. I always bake mine because I like the flavor. Thanks for this easy recipe!
I loved the crust I baked more than the pie I made it for. Really nice recipe
Perfect and easy! This will be my go-to for pies/cheesecakes.
perfect crust every time!
This was a very easy crust to make, my family loved it. I used it for an unbaked pie, which was quite heavy and dense, it just barely held together with the thin sides ~ so next time I will add a quarter to the recipe and build up the sides of the pan a little thicker. The taste was GREAT!!!!
Delicious! I used this recipe for cheesecake bars in an 8x8 pan. I chose to refrigerate the dough for 30 min and it worked like a charm. I greased the pan with lots of butter and flower. The result was an absolutely scrumptious and crispy crust that didn't stick to the pan. (FYI baked the cheesecake for about 22 minutes at 350.. any more time and the crust would've started burning)
Super easy and delicious!
Great crust and easy to make! I will be using this recipe again!
very good and easy to make.
Oh, delicious! I substituted brown sugar for white, and one package of Honey Maid honey graham crackers turned out to be just over 1 1/2 cups. I chilled it while the banana pudding set, and I had made a fruit compote of chopped bananas, brown sugar, cinamon, and vanilla. Banana compote, then pudding, then more graham cracker crumbs on top, and behold! The easiest and tastiest banana cream pie! To make the crumbs, I put the crackers into a large ziplok bag, bashed them a bit with my palm, then used a rolling pin on the bag. Fast and easy. I'm making this crust every time I make pudding from now on!
exactly what i was looking for. i live in china and have never found graham crackers. i just used some plain butter cookies. so complicated to make our home favourites here, but this was easy and perfect for my chocolate pie. THANK YOU!
Easy, Tasty, Fast!
So simple and so great! Used as a crust in my spring form pan - wonderful!
It's tasty, but it totally crumbles apart when serving. So disappointing.
Perfect. Didnt need to change a thing! Thanks!
This is an easy crust. It has a good balance of grahams, sugar and butter. I will use this again.
I decided to use this recipe for a first time Key Lome Pie Fudge with the Never Ever Fail Fudge recipe. It worked like a charm. It is perfect and delicious!
I made this with chocolate graham crackers and it was great - perfect with the 'Old Fashioned Coconut Cream Pie' recipe here on the site by Carol H.
Quick, easy and tasty. Added an extra tablespoon sugar. Thanx!!!
This turned out very well! it didn't get super hard and went perfectly with my key lime pie! Thanks for the recipe!
This was perfect. Exactly what I wanted.
I used 1/2 stick butter, and used a 10inch pan, it was good but awfully thick.
Recipe is perfect as is! I lazily didn't measure, but used 1 pkg. + 1 whole cracker & had plenty for my 9" pie plate (probably would've fit a 10" plate). Baked for 8 mins.
I was looking for a tasty crust for the Easy Sour Cream Cheesecake also on this site and this one fit the bill. I did add more butter as the amount here was not enough to moisten the crumbs. I opted for the cinnamon grahams so I had to cut the sugar down quite a bit. It came out plenty sweet. The crust was very tasty and sure beats the store-bought ones.
Super simple, just what I needed. Thank you.
Very good crust, I used it for a cheesecake and everyone loved it!!
Great taste. There was plenty of crust too so it was easy to work with. This crumbled some when I was trying to remove a piece of pie but I think maybe I should have patted it down a bit firmer? So much better than store bought ready made crusts that it is worth the time to make this. Great recipe. Thanks!
So simple and so easy! Will make again!
Incredibly easy, and versatile. I used gingersnap cookies instead of graham crackers and it turned out well. I think I used too much butter, though, so don't use a heavy hand with that--I added more crumbs just to help it out. All in all, worth it for a quick graham cracker pie crust. I used it for a pudding cheesecake filling. Thanks for the recipe.
This is really good. I added some Oreo crumbs to mine and it turned out really good.
made a delicious crust, enough for a cheesecake
Great crust. This crust will go with just about anthing you want. Strawberry pie is my fav. or a cheesecake. Just scrumptious!!!!
Yum! It turned out wonderful and was super easy!
This came out fairly crumbly for me. It didn't stay together very well when I served the pie. It tasted good, though.
Perfect and easy. I used my blender and it made a very fine powder out of the crackers. My son loved helping to make this for a chocolate pudding pie.
Cannot live without this recipe. I have used it baked and unbaked for several different recipes and find that the crust is consistently great. Definately "the Best" Thanks for sharing.
We add 1/4 cup of chopped pecans and it's delicious.
Could be my mistake, but I wasn't watching my measurements very closely and this ended up coming out very dry. If you are going to err on one side, I'd add some extra butter.
I thought that taste was good but this made way too much for my 9 inch pie pan. I ended up throwing about 1/3 of it away (and the crust I used was thicker than I would have liked it - I just couldn't stand wasting more). I pack the crust down with the bottom of a juice glass to keep it from crumbling when I take slices out.
If you add more butter, it makes more of a cookie crust, if you add lest, the crust is lighter and better for berry pies. Works perfectly as a dairy-free options with vegan margarine.
Pretty good crust. Used it in making Key Lime Pie VII. Would like to make it next time using less sugar as the whole pie turned out pretty rich.
The proportions in this recpe are just right. I made this with crushed chocolate teddy grahams for a peanut butter pie. The combination was spot on. Note, I placed the crackers in between parchment and crushed coarsely with a rolling pin, then finished them off in the blender
This was amazing and so easy. I will never buy a pre-made crust again.
I used the graham cracker crumbs by honey maid that are already made...it was very gummy, sweet and very hard to cut because it came out hard...would not make again. I used 1 1/4 cups of the crumbs.
Great recipe to make when the weather is hot and you don't want to use the oven. Top with whatever fruit topping is your favorite.
YUMMY AND QUICK,ILL NEVER BUY ANOTHER STORE CRUST
Amazingly simple. Why buy a crust for around $3 when you can make this in about five minutes. Especially when it's just as good, if not better, than anythign from the shelf.
this crust is perfect for my pumpkin pie. My family loves it!
I live in Sweden now and couldn't find graham crackers, but, I used Marie kex. It turned out great. Not so sweet and held up very well. I will be making this again.
Nice and easy to make. I used Ginger Snap crumbs instead of graham cracker crumbs. Made the crumbs by whirling the good, old fashioned, crispy, boxed ginger snaps in the food processor. Five stars
great great great don't mess with perfection
Easy to make and very tasty. You'll have to double or triple the recipe though in order to cover an entire pie crust.
Love this recipe. Just like my grandma's crust but she made hers thicker. It a great, basic recipe you can add anything else as a variation like chopped peanuts, walnuts, etc. into the crust.
Tasted great with our cheesecake filling.
IT was perfect with my fruit tart! I couldn't ask for a more simple and tasty recipe
perfect as is
this was awesome. i baked it and everyone loved it
Yum! Filled with vanilla pudding mixed with bananas...Will try with other desserts!
This one tastes like heaven, but I'm sure I did something wrong while putting the paste into the pie plate because it crumbled all over, still it's great with coconut cream pie =)
Use a little extra of each ingredient to make a thicker crust... WOW:))
Super easy and totally fool proof - thank you so much!
Tasty and Easy! I crushed graham crackers by putting them in a ziploc and then smashing away! I'll be using this recipe again. :)
Delicious! We make this with the Double Layer Pumpkin Cheesecake recipe. So yummy!
Yummy, quick & easy!
Excellent and so easy! Tastes so much better than a prepared crust.