Need the perfect crust graham cracker pie crust for all your no-bake pies! This is it! Every time you make this crust, the perfect 10 scores will come flooding in from all your dessert critics. Flawless every time!
Why You Will Love The Perfect Graham Cracker Pie Crust Recipe
This is the crust everyone is trying to get more of. Why? The thickness is plentiful, the bite is exactly right, and the buttery texture is spot on! It’s not too thin, never greasy or hard from too much butter, with a bit of sweetness. Best of all this graham cracker crust is easy to cut and releases from the pan easily.
Ingredients
I like to share the exact brands I use for perfect replication of the recipe.
- Honey Maid graham crackers are specifically my favorite.
- Melted Butter (140g – 6oz – ¾c). I am always partial to Meadow Gold or Dairy Gold.
- 365 by Whole Foods Market powdered sugar or C&H are both my preferred brands.
How To Make This Recipe
- Pulse graham crackers in a food processor until coarsely crushed.
- Add graham crackers and powdered sugar together in a bowl and mix well.
- Add 140g melted butter, then blend with a fork or with your hands for a quicker result.
- Press into the bottom of a 9-inch pie plate. Use the back of a drinking cup or jar to shape against the pie plate.
- The crust should be about ½” thick on all surfaces of the pie plate.
Handy Tips
- Place the finished crust in the freezer while preparing the desired filling.
- To assist with a quick release of the crust, dip the bottom inch of the pie plate in warm water for 60 seconds.
- Always use freshly purchased graham crackers to ensure the best flavor and avoid staleness.
- Always weigh your butter before melting to achieve the perfect texture ratio of butter to the cracker.
- Do not press too aggressively when forming the crust for the best results with the final texture.
What to Serve in a graham cracker crust
This is the fun part! Let your imagination run wild with options. Here are a few ideas to get you started.
- Mango Passionfruit Cream Pie
- Peanut Butter Cream Cheese Pie
- Coconut Cream Pie
- Banana Cream Pie
- Lemon Ice Box Pie
- Mud Pie
- Key Lime Pie
Equipment
- Medium Bowl
- Pie Dish, here's my favorite deep dish pie tins
- Small glass cup or mason jar for pressing the crust.
Historical Fun Facts
The invention of the graham cracker crust is credited to Monroe Boston Strause, who was known as the Pie King. Monroe Boston Strause was an American piemaker whose innovations included graham-cracker crust, chiffon pie, and black-bottom pie. He was a "pie celebrity" whose name was "a household word" in the early 1900's.
The Perfect Graham Cracker Crust Recipe
Ingredients
- 3 cups Honey Maid graham crackers (280g/9.8oz), crushed (2 packs)
- 1 ¼ sticks butter (140g – 6oz – ¾c), melted
- 3 tbs powdered sugar (24g)
Instructions
- Pulse graham crackers in a food processor until coarsely crushed.
- Add graham crackers and powdered sugar together in a bowl and mix well.
- Add 140g melted butter, blend with a fork, with your hands for a quicker result.
- Press into the bottom of a 9-inch pie plate. I use the back of a drinking cup or jar to shape against the pie plate.
- The crust should be about a ½” thick on all surfaces of the pie plate.
Notes
- Place the finished crust in the freezer while preparing the desired filling.
- To assist with a quick release of the crust, dip the bottom inch of the pie plate in warm water for 60 seconds.
- Always use freshly purchased graham crackers to ensure the best flavor and avoid staleness.
- Always weigh your butter before melting to achieve the perfect texture ratio of butter to the cracker.
- Do not press too aggressively when forming the crust for the best results with the final texture.
Nutrition
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