Homemade Graham Cracker Pie Crust-Crushed graham crackers, melted butter and sugar baked in a pie plate until golden brown.
Today’s recipe can’t get much easier…unless you buy a a graham cracker crust from the store. Been there, done that. Obviously when you’re in a pinch the store bought crusts will work just fine. However, the homemade ones are cheaper and taste much better. I say cheaper because you can buy a whole box of graham crackers which will be enough graham crackers for more than one pie crust.
I wasn’t sure if a Homemade Graham Cracker Crust Recipe deserved it’s own individual blog post. But, it does. It most certainly does. I figured with the upcoming holidays there tends to be a lot of pie making and if you’re not a fan of a traditional pastry crust then you may prefer a homemade graham cracker crust.
Recently, I started using my Ninja food processor bowl to crush up the graham crackers. Once they are all crushed I add the sugar and melted butter and then pulse a few more times. I like this method and I think it gives more flavor to the crust because the butter is blended much better.
Previously, I would pour the melted butter over the top of the crust once it was packed into the pie plate.
Depending on what pie I am filling the crust with I may add a 1/2 teaspoon of cinnamon when I add the butter and sugar.
I like to use this tool to pack the crust.
- 8 or 9 whole graham crackers (about 1 sleeve)
- 1/3 cup sugar
- 6 tablespoons butter, melted
- 1/2 teaspoon cinnamon (optional)
- Combine graham crackers in the bowl of a food processor.
- Pulse until all large pieces are broken and the crackers are all crumbly.
- Remove lid.
- Add the sugar and melted butter and cinnamon, if using.
- Pulse several more times and stop to scrape the sides of the bowl one or two times.
- Pour crumb mixture into a pie plate.
- Using the back of a glass or a tarte tamper to help pack the crust.
- Don't overfill if you're using a smaller size pie plate because the pie filling may run out.
- Bake at 375 for 8-10 minutes.