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Graham Cracker Crust
This easy graham cracker crust recipe works with all sorts of pie fillings, from peanut butter to custard pie to no-bake cheesecake. Learn how to make it here.
👥 9 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●measuring cup
📝 Preparation Steps
1
Combine 1½ cups (5 oz.) finely ground graham crackers, 5 Tbsp. unsalted butter, melted, ⅓ cup (67 g) sugar, and ⅛ tsp. kosher salt in a medium mixing bowl. Transfer to a 9" pie dish, 24-cm springform pan, or 10" tart pan and press crumbs onto bottom and up sides of the pan (if using springform, the crust will only go about 1" up the sides). To even out the crust, press it down using the bottom of a measuring cup. Fill right away or chill up to ⏱️ 2 hours. Variations: Swap the graham cracker crumbs for an equal amount of cookie crumbs such as chocolate or vanilla wafers or gingersnaps; swap the granulated sugar for light brown sugar; or add up to 1 tsp. spice such as ground cinnamon. Editor’s note: This recipe was first printed in the November 1999 issue of ‘Gourmet’ as ‘Crumb Crust.’ Head this way for our favorite easy pie recipes →
½ cups (5 oz.) finely ground graham crackers1. unsalted butter, melted5 Tbsp
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