A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust.
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.
Read MoreI found this had way too much sugar. I don't even think I would want to use this much sugar in a cheesecake recipe. But I like the simplicity of the recipe. I did notice on the graham crackers box that there was a crust recipe which just added butter. I feel compelled to try that one instead.
Read MoreThis 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.
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.
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!
One wax paper package makes enough for one pie. (There are three packages in a box of graham crackers.) This crust was quick and easy to make and it baked nicely. Will use this recipe again!
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/buttery, 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!
I usually buy premade store bought crust. I was going to pick one up however, they were all broken. So I decided to try making it instead. I bought graham crackers (16 crackers, 2.5" squares = 1.5 cups) and pulverized it in a blender then mixed in the other ingredients. Used a measuring cup bottom to press down the crumbs. I only refrigerate for 30 minutes and used the key lime VII recipe. After refrigerating overnight, the crust was firm and didn't crumble as bad as the store bought ones and tastes fresher and way better. Thanks for the recipe.
I found this had way too much sugar. I don't even think I would want to use this much sugar in a cheesecake recipe. But I like the simplicity of the recipe. I did notice on the graham crackers box that there was a crust recipe which just added butter. I feel compelled to try that one instead.
Make sure you use graham crackers with no added fructose corn syrup or "Surgar Tops". Any added "sugars" will change the recipe. I have made so many graham cracker crust and they are always too sweet and/or fall apart. I made this recipe just as written with no changes. This is the perfect graham cracker crust! My search is over! This will be what I make from now on. The softened butter is the key to this crust. Let it soften on the counter NOT in the microwave. After you have made your pie and chilled it, you should put a little hot water in the sink and hold the bottom of the pie for about 20 or 30 seconds in the hot water. It will be easy to cut and not stick to the bottom of the pie plate. Glass pie plate is best.
The taste and texture of this was wonderful! I had a little trouble getting the pie out of the pan, so I might butter the pan next time. (I have a glass pan, so it might not be a problem if you have a non-stick pan.)
A simple recipe for one of the simplest pie crusts. Made my own crumbs with mostly graham crackers and a handful of shortbread cookies we had on hand. Refrigerated overnight before filling with key lime pie ingredients - which cooked for 30 minutes at 375 and made the crust even more delicious. Thanks for sharing.
I used this as the base for cheesecake bars, baked for 5 minutes (I would not bake in the future.) Excellent!
This was very tasty, and easy, especially since I mixed it all up in the same ziplock I crushed the crackers in. The only problem I had with it was in the baking of my cheesecake, it kinda went all hard and rubbery...I'm not sure what happened, but otherwise I'm sure it'd be find for something you didn't need to bake. Also next time I'll probably increase the crackers and butter just a bit, I couldn't quite get it all the way up the sides of the pan without leaving holes in it.
Tastes great! I softened the butter in the microwave for about 10 seconds and mixed it into the graham cracker crumbs and sugar with a pastry cutter. Very easy. I also put the crackers in a large ziploc bag and crushed with a rolling pin - easy and no mess.
My daughter and I just made this crust (for our chocolate and banana swirl cream pie) and I LOVED it! I find some crusts too crumbly for my taste and this one has a great texture. I can't wait for it to cool completely so we can eat it up!
I have made this with both regular and chocolate graham crackers. it worked equally well both ways. The only change I made was to use less sugar with the chocolate crust. It makes the perfect amount for my 9 inch springform pan.
I really like the flavor of this compared to the ones that are baked. It is more like a sugar cookie crust flavor. I also used less sugar-a scant 1/4 cup.. I made it all in a plastic baggie. Started with a package of graham crackers and crushed them, added the sugar and shook it around, then added the softened butter and squished it until mixed. Put the mixture in the pie pan and used the inside out bag as a glove and pressed the mixture into place. No mess! Chilled it for an hour and filled it with the Chilled Lemonade Dessert. What a scrumptious Independence "Day dessert!
Was a little difficult to get out of the pan with the pie & crust intact.. but tasted good!
Really standard. Wish it was less crumbly, but not sure if that is even possible.
Used a tablespoon more butter, but it was great! Easy to press into cupcake papers. It was very simple and gave me a 30 minute break before i had to start on the cheesecake.
Great recipe! I found that a more gentle tapping with either spoon or hand works much better than pushing hard, to shape the crust in the pan.
I used this crust for a cheesecake. The person I was baking with had never used a recipe that you don't bake first and that you use softened rather than melted butter. She has made a lot of cheesecakes and I had never made one before. She was VERY skeptical of the crust recipe, however, I convinced her to try it, and now, it is the only recipe she will use!
I made this for the double layer pumpkin cheesecake. I used shortbread cookies instead of graham crackers & I like that it was a little more savory. Using softened butter definitely helps make if easier to press in the pan.
I made this graham cracker crust yesterday to go with a pumpkin chiffon pie. My husband loved it and keeps on telling me how much he loves it. Your idea to use softened butter is pure genius! Totally easy to put together and press into a pie plate. I did use less sugar as suggested by other reviewers. In fairness to the author, the level of sweetness of the crust depends on how sweet your filling is. One should be less sweet than other so that the flavors are in contrast. Thank you for this recipe!
I love the texture of this crust..Brilliant use of butter at room temperature.. I hand crushed graham crackers for additional texture and I sub 1/2 cup gingersnap for my Key Lime Pie!! Yum-O
This crust was great! I used a Jell-O Sugar Free Fat Free Instant Lemon packet for the filling. For the crust, I used softened Smart Balance instead of butter and under 1/3 cup of Splenda instead of a full 1/3 cup of sugar. I also used a box of graham cracker crumbs instead of making my own. I sprayed my glass pan before putting the crust in it, and I think that helped a lot when removing it.
This crust had a nice flavor to it. I used it to make chocolate mousse pie. I will use this recipe again
My adaptations: -- Reduced sugar to 1/4c and did 75% coconut sugar + 25% white cane sugar -- depending on filling: add cinnamon Prep Notes: -- Since I was in a hurry, I put the dishes into the freezer while preparing the crust. Then put filled dishes back into the freezer. 15 minutes later was good enough for me to fill them with yogurt and serve. -- 6 tbs butter = 3/4 of 1 cube; simply set out of frig for 15 min to soften while getting other parts of recipe/toppings together. -- 1.5c of graham crackers = 10-12 whole crakers; the crush job & cleanup is quick inside a gallon ziplock using a rolling pin. Serving/Filling Notes: -- Filled 6 small dishes instead of 1 large pie crust. >> The small dishes fill well with 4oz flavored dessert yogurt each (most indiv yogurt containers are 6oz, BUT Noosa brand sells a slightly larger 8oz tub that's perfect to fill 2 of the dishes for just hubby & I while leaving the other 4 empty for two more evenings of desserts--storing in frig until fill before serving (or earlier in the day if want to try freezing the yogurt). ++ Noosa's Key Lime flavored yogurt is outstanding as a fill! Pretty clean 7 main ingredients. And, yes, definitely making this again. Thanks!
I made this for the fruit and cream pie that has strawberries. I wanted to use up some ingredients I had on hand and this way the only thing I needed to buy was fresh strawberries. Anyway, I found softened better worked very well and unlike melted butter I didn't feel like there wasn't enough to go around.... I would rather suggest to have the butter as softened as possible.... that would make it even easier. I also used my hand pastry blender and it was easy for me. I hardly ever agree with prep time on a recipe. I'm sure it was at least 10 minutes. I refrigerated the crust for at least 2 hours prior to putting in the filling. The flavor overall was very good, but likely too much sugar. I may decrease it next time, but I do recommend the recipe.
No-bake was key...I used this as the base for a trifle recipe I concocted. I pressed down for the bottom layer and used crumbles for the middle layer. Plenty left to sprinkle on top for appearance. A big hit!
Doesn't mix well and crumbles when cut melted butter works better. Too much sugar .
I will absolutely make this again! I paired this crust with a cheesecake and they were really tasty together! Highly recommend this recipe!
I loved this recipe!!! It was so easy and fast! I did need to make a little more than this recipe said. However I did have a bigger pie plate. this was a scrumptious crust!
Made 1 1/2 the recipe. It performed really well. All other recipes I have used did not compare. Will definitely save this.
Great.. and easy. following so of the other suggestions, I cut the sugar to 4 Tbls. and used brown sugar since I was making Pumpkin pie with them also baked at 350 for 5 minutes before refrigerating. Will definitively use this again.
This pie crust is easy, simple and delicious, perfect for beginners and advanced chefs as well! I had some leftover graham cracker mixture, which I tasted and already was my favorite pie crust! This is definitely my go-to crust recipe!!
This is the best graham cracker pie crust and very easy. I love how you don't have to bake it. This is a keeper!
I am madly in love with this crust. I made it with a pumpkin cheesecake, and it was amazing. You could make this in a flat-bottom tin and people would tell you it was the best short bread they'd ever had. (Made exactly as directed, except that I was in a rush and couldn't refrigerate it long enough. I stuck it in the freezer for fifteen minutes instead.)
Make exactly as directed and you won't be disappointed. I used boxed graham cracker crumbs. I made this to go with the Key Lime Pie VII from this site... also a 5 star! I will look no longer for a graham cracker crust and I also will never buy a pre-made one again. So easy to make from scratch, especially with the boxed crumbs. Enjoy!!!
This was EXTREMELY easy and super delicious. Not too sweet and not too crumbly graham tasking. Sometimes crust overpowers the taste of the pie itself It should compliment it, not be the focus. This is perfect.
Excellent ! Used 1/4 cup confectioners sugar instead of regular sugar. Let it sit overnight, because I couldn't finish my pie making at the time . Filled it the next day. Perfect crust. Thanks for sharing
I doubled it for a 9 x 13 pan, and it was perfect! Not hard to cut nor was it too crumby. Just right.
I made it without the sugar due to making for a recipe which included 2 cans of sweetened condensed milk. Crust cut easily and lifted pie piece out of glass pie dish intact! Will definitely use again.
I took this as a guideline because I wanted to use ritz crackers and Biscoff cookies combined for a salty/sweet flavor. It worked great as a base in my tart pan topped with pastry cream, bananas, fresh whip cream and topped with a buttermilk syrup! SO Good!
Easy, stable and delicious! Prefer it to previously used recipe that called for melted butter.
Perfect! Made this for a frozen lemonade pie. held together really well. I like a thick crust for some recipes so doubling this one I find is just right ( not too much in thickness )
In addition to making the crumbs in a food processor, or crushing them inside a plastic bag with a rolling pin or the smooth side of a meat tenderizer, you can also crush them manually in a stainless steel bowl or pot using a metal potato masher (one with enough surface area on its business end to be able to CRUSH the crackers). For the quickest results, press down hard with the masher & simultaneously twist it to crush & grind at the same time. And make sure you set your bowl or pot on something to protect your countertop or work surface (such as a discarded magazine or newspaper, folded kitchen towel, plastic cutting board, etc.). You can also substitute butter cookies or shortbread cookies for some of the graham crackers. (But the grahams should predominate.) Cookies take more force & effort to crush manually, though. And don't substitute margarine for the butter! For a 9" springform pan, increase the crumbs to 2 cups, the sugar to ½ cup, and the butter to 1 stick (8 Tbsp., ½ cup, or 4 oz.).
I used 1 sleeve of graham crackers and softened butter. I did end up putting mixture in microwave for 15 seconds. That made it a lot easier to spread. I will definitely use this recipe in the future.
I was looking for a no-bake crust for a Banana Cream Pie. This was great- perfectly proportioned. Both my son & husband were licking the spoon lol. I suggest using a large bowl and mix it with your fingers. It patted into the pan easily, no sliding. I used 40 crushed Nilla Wafers instead. Thanks for a great reciepe.
Easy and I decreased the sugar and butter a little. It was still great! Used for s cheesecake crust.
This was quite good, 'cept I would have used a bit less Graham cracker crumbs - seemed a bit thick for the Lemon Chiffon Pie I made it for. May have been an 8" pie tin.
Simple and delicious. I use this crust for a chocolate cheesecake and followed the recipe exactly with no modifications.
I doubled this recipe and I used honey graham crackers so I only put 1/2 cup of sugar. That was sweet enough. I made a large deep 9" pie and I wanted the crust thick enough to hold up to the delicious lemon cream cheese pie. It was perfect! It did take me about an hour to do the crust and I think it was because of using softened butter instead of melted. It took some finger and fork work to get the thickness even across the bottom. Keep in mind that I doubled the recipe. This is my go-to recipe for this type of crust from now on.
this recipe is amazing for pies! But i still prefer melted butter, i even add a little bit more the taste compliments the filling
Perfect! Thank you! My only slight alteration was to add extract to the butter - depending on what I was making. Ie; double vanilla was added to the crust for a banana cream pie, a few drops of almond extract for a cherry desert, lemon (with a pinch or 2 of orange zest) to a vanilla/cream cheese/lemon curd layered dessert, and peppermint (with two tbsp of dark chocolate cocoa powder) for a Christmas cream pie made with a bottom layer of chocolate/marshmallow cream cheesecake, a layer of vanilla cheesecake with finely crushed candy canes mixed in, topped with a double vanilla mouse topping - with little mounds of whipped cream pillows sprinkled with more crushed cc and chocolate spirals made from Ghirardelli chocolate bar shavings. Perfect crust recipe for individual mini pies assembled in ramekins.
The Cinnamon added a wonderful touch for a chocolate pudding pie crust. But it was GREAT for chocolate pudding pie. Best one I had ever used. HOWEVER, do not try it for cheesecake. at least....pumpkin cheesecake. I don't know if I did something wrong, or what, but it ended up paper thin, and soggy....no bueno!
Add 3 tbsp of brown sugar! It is delicious! It even tasted good by itself! But do not use Great Value graham crackers. It will get soggy! I used this for a silk pie and it went perfect with it! Spray some cooking spray onto a folded in half and rub onto your pan. Again, this was the best graham cracker crust ever! Try it! It’s great!
Needs at least 2 tablespoons more butter for a no bake cheesecake pie crust. I initially wanted to save the 2 additional tablespoons of butter calories so I tried this recipe since it called for 2 tablespoons less than mist8. I couldn't get it to set up without constantly crumbling off the sides of the pan . This recipe calls for less sugar than most (1/3 c vs 1/2 c) but I think that's fine. This recipe could be ok for a baked cheesecake as the mixtures would help adhere to the base. It al depends on what your end product will be, for some it could be perfect as is.
Excellent recipe. It was perfect. I will use this whenever I need a graham cracker crust.
This was delicious! The only change I made was adding about a teaspoon of cinnamon to the mixture. It would have been really good without it, too.
I did not make any changes and it came out great. My husband loved it too.
