Graham Cracker Crust

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 ½ teaspoon of cinnamon when I add the butter and sugar.

I like to use this tool to pack the crust.

Print Recipe

Homemade Graham Cracker Pie Crust

Ingredients

• 8 or 9 whole graham crackers about 1 sleeve
• ⅓ cup sugar
• 6 tablespoons butter melted
• ½ teaspoon cinnamon optional

Instructions

• 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.