Graham Cracker Crust Recipe
This easy Graham Cracker Crust recipe makes two 9-inch shallow pie crusts! Buttery, sweet, and perfect for any baked or no-bake pie.
Servings: 2 shallow 9'' pie crusts
Ingredients
- 18 sheets of graham crackers (279 g) $0.74
- 5 Tbsp salted butter, cut into cubes $0.65
- 1 Tbsp light brown sugar $0.03
Instructions
- Preheat oven to 350 degrees. Break apart the graham cracker sheets into a food processor.
- Add cubes of salted butter and brown sugar on top of graham crackers.
- Pulse until a fine, crumbly mixture forms (the consistency of coarse sand)
- Dump half of the graham cracker butter mixture into a 9” deep pie pan and press it down into the pan firmly with clean, dry hands.
- To make the thickness and coverage of the crust in your pie pan consistent on the bottom and sides, add another tablespoon at a time, if needed.*
- Bake the crust in the oven for 10-15 minutes**, until golden brown.
- Remove crust from oven, allowing it to cool completely. Use this homemade graham cracker crust with any pie recipe you like.
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Notes
*Pie pan depths can vary quite a bit, so I was generous with this crust recipe. If you have shallow pie pans, this will be enough for 2 9'' pie crusts. If you have a deeper pie pan, this will be enough for 1 pie crust with a little left over. Any leftover graham cracker butter crumbs can be frozen or refrigerated, or used in a crumble topping of whatever dessert you are making!
**This crust holds together better and has a more pronounced flavor with a quick bake in the oven. I recommend baking for 10 minutes if you plan to bake the crust again with a filling (ex: a cooked fruit pie) or 12-15 minutes if you're adding a cold filling to finish your pie (ex: a pudding or cream pie).
Nutrition
Serving: 19'' pie crust | Calories: 865kcal | Carbohydrates: 112g | Protein: 10g | Fat: 42g | Sodium: 1146mg | Fiber: 5g