Graham Cracker Crumb Crust

“An excellent recipe. My sister, Laurie, came to visit one time and she said she didn’t like Graham Cracker Crusts, but when she tried this, she changed her mind. I generally use nutmeg, what that addition, it gives it just enough flavor to make it special.” – Calla Ferre

“An all-purpose Graham Cracker crust for scrumptious Cheesecakes.” – April Ferre

Print Recipe

Graham Cracker Crumb Crust

Course: Pies

Ingredients

  • 1 1/3 Cup Graham Cracker Crumbs (About 7 Whole Graham Crackers)
  • 1/4 Cup Butter or Margarine Softened
  • 1/4 Cup Sugar
  • 1/4 Teaspoon Cinnamon or Nutmeg Optional

Instructions

  • In a medium bowl, combine graham cracker crumbs, sugar, butter and nutmeg. Blend until crumbly. Save out 1/3 of the crumbs to sprinkle on top of the pie if desired. Press remaining crumbs evenly on the bottom and sides of a 9-inch pie plate, making a small rim.
  • Bake in moderate oven (375 degrees) for 8 minutes or until edges are lightly browned. Cool on wire rack and fill as pie recipe directs.
  • Unbaked Graham Cracker Crumb Crust: Use the same ingredients as for baked crust, but do not make rim on pie shell. Chill about 1 hour or until set before filling.

Variations:

  • Walnut Graham Cracker Crumb Crust: Reduce crumbs to 1 cup and add 1/2 cup finely chopped walnuts. Follow directions for baked pie crust. You can use finely chopped pecans, almonds or Brazil nuts instead of walnuts if you wish.
  • Chocolate Graham Cracker Crumb Crust: Reduce graham cracker crumbs and add two squares grated unsweetened baking chocolate. Follow recipe for baked pie crust.
  • Vanilla Wafer Crumb Crust: Substitute vanilla wafer crumbs for Graham cracker crumbs. Spices are optional.

Notes

Graham cracker crumbs, finely rolled, are available in packages. Each 13 3/4 ounce package will make three 9-inch pies. You can also make the crumbs by blending the crackers in an electric blender. If you crush and roll the crackers, place them in a plastic bag or between sheets of waxed paper before using a rolling pin.
Baking gives a firmer and more crunchy crust, but the unbaked type is satisfactory for chiffon and other light and fluffy pie fillings.
 

Recipe – Calla Ferre – From Farm Journal’s Complete Pie Cookbook, 1965

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