Go Back Email Link
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.