Graham Cracker Pie Crust
Ingredients
- 2 cups (225 grams) graham cracker crumbs
- ¼ cup (55 grams) packed light or dark brown sugar
- 6 tablespoons (85 grams) butter , melted
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
Equipment
Instructions
- Preheat oven to 350°F (if you plan to bake the crust).
- Use food processor or ziplock bag and rolling pin to crush graham crackers until finely ground. Add sugar, melted butter, salt and cinnamon (if using) and combine until mixture resembles wet sand.
- Press mixture into desired pan, such as a 9-inch pie pan, 9-inch springform pan, or 9x13-inch pan. Bake until it just starts to turn brown and smells toasty.
- EITHER: Bake crust for 10 minutes until fragrant and crust just starts to turn golden brown. Let it cool slightly before using. OR: Chill crust in the pan for at least 1 hour in the fridge or 30 minutes in the freezer.
- Add desired filling and follow those instructions as needed to finish your pie or dessert.
- To store unfilled crust, cover tightly with plastic wrap. Baked graham cracker crust will keep at room temperature for a week. Un-baked (unfilled) graham cracker crust will keep in the fridge for about 3 days or in the freezer for a month or more.
Notes
- For this recipe you'll need about 2 cups or 225 grams of finely ground graham cracker crumbs, which is about 14 full sheets or 28 squares (almost 2 sleeve packages) of graham crackers. Different brands of graham crackers will differ, and occasionally brands will change packaging, so using grams is the most accurate measurement.
- If you use salted butter you can omit the salt in this recipe, if desired.
- This crust works in a 9 or 10-inch pie plate, 9-inch springform pan for cheesecake (though crust only goes up half the sides), and into the bottom of a 9×13-inch rectangle baking pan.
Calories: 185kcal, Carbohydrates: 29g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 90mg, Sodium: 67mg, Potassium: 209mg, Fiber: 1g, Sugar: 27g, Vitamin A: 237IU, Vitamin C: 6mg, Calcium: 152mg, Iron: 1mg
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