Graham cracker crusts are fast and easy to make. They are traditionally used for cream-based pies like key lime pie, icebox pies, and cheesecake. Graham cracker crusts can be used baked or unbaked and come together in a matter of minutes. This homemade version is SO much yummier than the ready-made crusts you can buy at the store. It's the perfect amount to form in a 9 inch pie pan or 9-10 inch springform pan, but you can adjust the ingredients up or down for different pan sizes.

Step-by-step photos for making a
Graham Cracker Pie Crust

Step 1. ASSEMBLE THE INGREDIENTS:

• graham crackers (You can purchase graham cracker crumbs that are ready to use, but read the ingredient label--most of them have high fructose corn syrup. The crackers do not.)
• butter
• sugar
• salt
• optional: cinnamon -- I sometimes will add 1/2 teaspoon if it's compatible with the pie filling

Step 2. MELT THE BUTTER. I zap it in the microwave; it takes about 20 seconds in mine.

Step 3. OPTION 1: IN FOOD PROCESSOR
Place all ingredients in bowl of food processor; pulse until you have fine crumbs with the texture of wet sand. This takes less than a minute.

• view on Amazon: my food processor

OPTION 2: WITHOUT FOOD PROCESSOR
Place graham crackers in a sealed plastic bag and use a rolling pin on the outside of the bag to crush graham crackers until there are fine, uniform crumbs. Add to bowl and mix with remaining ingredients.

Step 4. FORM THE CRUST
For years, I would dump the crumb mixture in the pie plate all at once and found it pretty frustrating to get it evenly up the sides and across the bottom of the pie pan. Then I learned this clever method from Claire Saffitz in her cookbook Dessert Person -- a New York Times best seller.

HOW TO SPREAD CRUMBS EVENLY IN PIE PLATE: Distribute 1 cup of the crumb mixture around the perimeter of a 9" pie plate. Use the straight side of a measuring cup to press the mixture evenly up the sides of pie plate. Add the remaining crumb mixture to the center of pie plate and use the measuring cup again to spread and press evenly across the bottom to the sides until entire pie plate has an evenly formed crust.

• view on Amazon:  9-inch pie plate, metal measuring cups

Voila! A perfectly formed crust.

Step 5. USE UNBAKED OR BAKED

• For an unbaked crust: Chill crust for 30 minutes to firm it up before filling. (This is a good option if you will be baking the pie after it is filled; the crust can bake along with the filling.)
• For a baked crust: Bake 10 min. at 350 degrees F. Cool before filling. (This is a good option if the filling won't be baked; baking the crust gives it a toasty, nutty flavor.)

MAKE AHEAD TIPS:

• A pie saver container works well for refrigerating or freezing crust without disturbing the edges.
• Crust may be made a day ahead and refrigerated before filling. 
• If sealed well, crust may be frozen for up to a month.

My favorite pie for using a graham cracker crust is my mom's Old-Fashioned Cream Cheese Pie. It's a family favorite. 

It's easy to make homemade graham cracker crusts, and they taste so much better that the ready-made kind. I'm all for ready-made convenience when the quality is good, but there's really no comparison here. Homemade is best by far!

Make it a Yummy day!

Monica

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Graham Cracker Crust

By Monica              Servings: for 9-inch pie

Ingredients

• 10 sheets of crackers (4-sections per sheet), crushed (1 1/2 cups or 150g or 5.3oz. graham cracker crumbs)
• 1/4 cup sugar
• 1/8 teaspoon salt
• 6 tablespoons unsalted butter, melted
• OPTIONAL:
• 1/2 teaspoon cinnamon

Directions

TO MAKE IN FOOD PROCESSOR:
Place all ingredients in bowl of food processor; pulse until fine crumbs with the texture of wet sand.

TO MAKE WITHOUT FOOD PROCESSOR:
Place graham crackers in a sealed plastic bag and use a rolling pin on the outside of the bag to crush graham crackers until there are fine, uniform crumbs. Add to bowl and mix with remaining ingredients.

SPREAD AND PRESS EVENLY IN PIE PLATE:
Distribute 1 cup mixture around perimeter of 9" pie plate. Use the straight side of a measuring cup to press mixture evenly up the sides of pie plate. Add remaining crumb mixture to center of pie plate and use measuring cup again to spread and press evenly across the bottom to the sides until entire pie plate has an evenly formed crust.

For uncooked crust:
Chill crust for at least 30 minutes before filling.

For baked crust:
Bake 10 min. at 350 degrees F. Cool before filling.

MAKE AHEAD
Crust can be made a day ahead and refrigerated before filling. Or, seal it in a pie saver container and freeze for up to a month.

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