Graham Cracker Pie Crust

  • Yield : 1 9-inch crust
  • Prep Time : 15m
  • Cook Time : 8m
  • Ready In : 60m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1/8th recipe

Cheesecakes and cream pies usually have a Graham Cracker Pie Crusts or cookie basked crust  instead of a pastry crust used for fruit and meat pies.

Graham cracker crusts have about the same number of calories as a pastry crust. Unlike homemade pastry crusts where you can omit salt and use low sodium butter and shortening, graham crackers provide most of the sodium in this recipe. Using unsalted butter eliminates up to 400 mg of sodium in this crust.

Nutrition Information

Nutrition information is for crust made with unsalted butter. When using salted butter, add 50 mg of sodium per serving.

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Pastry Pie Crust


  • 1 1/2 cup (190 g) graham cracker crumbs ( about 13 whole crackers)
  • 1/4 cup (50 g) granulated sugar
  • 4 oz. (113 g) unsalted butter or margarine, melted
  • Nonstick vegetable cooking spray

Method of Preparation

Step 1

Place oven rack in the middle of your oven and preheat oven to 375°F (190°C).

Step 2

Melt butter in a small pan over low heat or in a microwave oven safe bowl 1 to 2 minutes on medium power. Do not let butter boil.

Step 3

To make graham cracker crumbs, break up the crackers and pulse them in a blender or food processor until the consistency of dried bread crumbs.

Step 4

In a medium bowl, combine the graham cracker crumbs and sugar using a wood spoon. Stir in the melted butter until the crumbs are moistened.

Step 5

Lightly spray a 9-inch pie plate with cooking spray. Add the crumb mixture and use the back of a spoon to form the side and bottom about 1/4-inch thick. Make the thickness as uniform as possible for even baking, and firmly compress the crumbs using the back of the spoon.

Step 6

Bake crust 8 mintes or until very lightly browned. Do not over bake.

Step 7

Cool completely on a wire rack before filling.