- 1-1/2 cups crushed graham cracker crumbs (24 squares)
- 1/4 cup sugar
- 1/3 cup butter, melted
- In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
- Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Homemade Graham Cracker Crust Tips
Should you bake a graham cracker crust before filling it?Whether or not you bake a graham cracker crust before filling is up to you! Leaving it unbaked is a simple option that will yield a softer crust (and a cooler kitchen!), while baking the crust will melt the butter and sugar to bond or "set" the crust, making it more firm. Either way, your graham cracker crust pie will turn out delicious!
Why does my graham cracker crust get so hard?If your graham cracker crust turns out a little harder than you’d like, you may have added too much butter, which firms when chilled. You may have also packed the crust too hard when forming onto the pie plate—pack the crumbs just enough so the crust feels firm, yet not too solid.
What kind of pies use a graham cracker crust?Graham cracker crusts are great for pies of all kinds, as a base for the best-ever cheesecake and bar recipes like these lemony dessert squares.
Research contributed by Catherine Ward, Taste of Home Culinary Assistant
1 piece: 173 calories, 10g fat (5g saturated fat), 20mg cholesterol, 147mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 1g protein.