Pie Recipes

Graham Cracker Crust

Crumb crusts are often used with pies such as cream, chiffon and cheese as well as other no-bake pies. The crust shown is before it has been baked.

Graham Cracker Crust recipe

Prep: 15 min | Bake: 8 to 10 min | Yield: 1 (9 inch) crust


  • 1 1/2 cups (about 4 ounces) Graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup (2/3 stick) butter, room temperature


  1. Graham cracker crumbs: If using whole Graham crackers, process in blender or food processor, or place in plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.
  2. Heat oven to 350 degrees F.
  3. Mix Graham cracker crumbs and sugar in medium bowl.
  4. Add butter; mix until thoroughly blended.
  5. Press crumb mixture evenly and firmly against bottom and sides of a 9 inch pie plate.
  6. Bake at 350 degrees F until center is firm to the touch and edge is lightly browned, 8 to 10 minutes.
  7. Cool completely on wire rack.


Graham Cracker Nut Crumb Crust: Substitute 1/2 cup (about 2 ounces) ground almonds, pecans or walnuts for 1/2 cup of the Graham cracker crumbs.

Chocolate Crumb Crust: Substitute 1 1/2 cups fine chocolate wafer crumbs for Graham cracker crumbs; omit sugar.


Photo credit: Stacy Spensley on Visualhunt / CC BY

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