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A Delicious Graham Cracker Crust

Updated on February 14, 2018
No derivative work allowed
No derivative work allowed | Source

Tips for Making the Perfect Graham Cracker Crust

The key to a perfect pie is often in the crust. For many pies, this means a good flakey crust made from dough that you prepare at home. For other pies, it's a graham cracker crust. Although I grew up loving fruit pies with a buttery, lightly sweetened crust, a homemade graham cracker crust was a must for other creations like banana creme pies, butterscotch creme pies, cheesecakes, and even my mother's creamy lemon meringue pie.

Although we're all busy and convenience is important, I very seldom resort to the pre-prepared graham cracker crusts at the store. If these are all you've ever had, then you're in for a treat. A homemade graham cracker crust is extremely simple to make, quick, and almost fool-proof!

Why Not Make Your Own?

Sure the pre-prepared crusts at the store save you time. But that's about all. Those tightly compacted little crusts have very little graham cracker flavor and really add nothing to the pie. Furthermore, I tend to avoid the pre-prepared items because they tend to add additional preservatives.

If dessert is going to be a treat, I want it to taste great, so I don't cut corners here.

If you're concerned about complexity, don't. I'm able to mix up my homemade graham cracker crusts in about 5 minutes and I'm able to do it with almost no mess to clean up. If you're concerned about how it will turn out, don't worry anymore. I'm not a "foodie" but these crusts are probably about the only thing I've had come out right every single time. A pastry crust takes some practice. Rolling it out, getting it on the pie, adding the finishing touches, all take some effort to get it right. A graham cracker crust on the other hand is a "piece of cake" so to speak.

So, Let's Get to that Homemade Graham Cracker Crust

I'm certain that if you search, you'll find other recipes for a graham cracker crust that are absolutely wonderful. This recipe is merely the one that my mother used nearly 40 or 50 years ago! It's not uncommon I'm sure.


  • 1 1/2 cups graham cracker crumbs (1 full packet plus 2 additional sheets)
  • 1/4 cup granulated sugar
  • 6 Tablespoons butter or margarine, melted

The steps involved are simple:

  1. Finely crush the graham crackers.

    To make this a no-mess task, I simply place my graham crackers in a large Zip Lock bag, squeeze out any air, and close. Then I take a mallet and pound them for 15 seconds or so. Next, I finish grinding them even more finely with a rolling pin. None of the utensils or the counter get anything on them, I can then just empty the crumbs into a bowl with the melted butter and sugar, and mix. Some people use a food processor but I don't like cleaning them up! In addition, I actually prefer a crust that is slightly less powdery and compact.
  2. Once combined, pour into a 8 inch pie plate, and begin pressing it down firmly to the bottom and sides. (Don't leave it too thick in the corners!) I start in the center and work my way out.

    I often use the bottom of my measuring cup to do the pressing on the bottom of the pie plate to make the task faster and more even.
  3. Once this is complete, chill the crust for one hour.
  4. Meanwhile preheat your oven to 325 degrees Fahrenheit and bake for approximately 10 to 12 minutes.
  5. Let the crust cool, then you can pour in your favorite filling; baking as needed, to create your favorite pie.

These are good for cheesecakes of course. But I love them with lemon meringue, butterscotch, and banana creme pies as well. Probably any type of cream pie would go nicely.

Adding Your Favorite Spices

You can also experiment by adding some of your favorite spices to your graham cracker crust. Cinnamon, Allspice, and Nutmeg are examples of common additions.

Let Us Know You Stopped By!

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    • profile image

      karla-hara 5 years ago

      I will do this for my kids... great lens

    • LiteraryMind profile image

      Ellen Gregory 5 years ago from Connecticut, USA

      Sounds like a good recipe. I put a link to this recipe in my Danish Dessert lens.

    • profile image

      anonymous 6 years ago

      Thanks for the ideas.. My husband can't wait for me to try some recires! You really helped me with my crust.

    • Ronlove LM profile image

      Ronlove LM 6 years ago


    • Judy Martin profile image

      Judy Martin 6 years ago from Mississippi

      Thanks for sharing this.

    • profile image

      anonymous 6 years ago

      I've always enjoyed a graham cracker crust!

    • profile image

      anonymous 7 years ago

      This lens is awesome. I love it. I am going to tell my editors on my Thai News website to write something about this lens and probably feature it.

      I will comment here again once we do.

      Great Work

    • SusannaDuffy profile image

      Susanna Duffy 8 years ago from Melbourne Australia

      Another amazing lens. I want some pie now

    • ClassyGals profile image

      Cynthia Davis 8 years ago from Pittsburgh

      Love graham cracker crust and your lens! I never new how to make a homemade graham cracker crust, I'll think of you when I attempt to make my first. Five stars.

    • Paula Atwell profile image

      Paula Atwell 8 years ago from Cleveland, OH

      Thanks for this recipe. This is my favorite kind of crust. :) Blessed by an Angel.

    • Terry Boroff profile image

      Terry Boroff (flipflopnana) 8 years ago from FL

      I love making graham cracker crusts, so much easier than a dough one. Great Lens!

    • profile image

      julieannbrady 8 years ago

      You know I've never thought of making my own graham cracker crust -- but you have convinced me!

    • hlkljgk profile image

      hlkljgk 8 years ago from Western Mass

      welcome to Comfort Food HQ

    • Kiwisoutback profile image

      Kiwisoutback 8 years ago from Massachusetts

      Anything with a graham cracker crust is like heaven to me. You can always tell when they're homemade, too. The store bought ones get a big thumbs down from me. Great work on this lens!

    • MacPharlain profile image

      MacPharlain 8 years ago

      You're making me hungry...and I already had dessert tonight!

    • GramaBarb profile image

      GramaBarb 8 years ago from Vancouver

      I have always been a made from scratch cook - so crushed graham crackers was the way to go for me too.

    • Winter52 LM profile image

      Winter52 LM 8 years ago

      Oh, I stopped by alright and graham crackers is going on my list. I think you had me at Banana Cream Pie... and then I saw strawberry rhubarb! My daughter can't stand traditional fruit pies because of the crust, graham cracker crusts just might turn her around. :)

    • profile image

      anonymous 8 years ago

      Yummy lens!

    • mariaamoroso profile image

      irenemaria 8 years ago from Sweden

      Mmmmm - here in Sweden we like crackers!

    • chefkeem profile image

      Achim Thiemermann 8 years ago from Austin, Texas

      I use a bit of cinnamon in all my GC crusts...more or less, depending on the pie. A touch of cayenne can add a hint of heat, if you like it that way. Blessed! :)

    • profile image

      jaye3000 8 years ago

      Oh, you're tugging at my heart strings, just love pie. They all sound delicious, gonna have to come back for this.