a recipe without baking that substitutes softened butter for melted butter. This, in my opinion, results in a crust with a greater consistency.
| Prep Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie crust |
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, softened
- ⅓ cup white sugar
Instructions
- Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
- Refrigerate at least 1 hour before filling.
Nutrition Facts
| Calories | 175 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 157 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Very quick and easy to make.
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 )
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.
It was good but too sweet. Next time I would leave out the sugar or put less
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.).
Super easy & delicious!
Excellent recipe. It was perfect. I will use this whenever I need a graham cracker crust.
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!!!
Added 1/2 tsp of cinnamon and used this for a key lime pie. Perfect!
Delicious! Very easy to make!
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!
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!
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.
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.
I did not make any changes and it came out great. My husband loved it too.
Good taste but the crust crumbles when it’s dished out.
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 doubled it for a 9 x 13 pan, and it was perfect! Not hard to cut nor was it too crumby. Just right.
Easy and delicious!
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.