This graham cracker crust recipe is essential for S’mores Pie and a perfect counterpoint to the tart, creamy filling of Key Lime Pie. You’re sure to find many uses for this sweet, versatile crust.–Allison Kave
LC Sugar-Free Note
You may notice that this graham cracker crust is sugar free. Well, that is, it’s devoid of added sugar. There is, of course, some sugar in the crackers. But the recipe itself calls for no granulated sugar. It’s just not needed, seeing as most pie fillings are amply sweet. If you’re thinking that this is wrong and that you’re accustomed to adding a smidgen of sweetness to the graham cracker crust recipes of your childhood, just humor us this once. Then let us know how it goes in a comment below.
Graham Cracker Crust
- Quick Glance
- 10 M
- 35 M
- Makes one 9-inch pie crust
- 1 1⁄2 cups finely ground graham cracker crumbs
- 5 to 8 tablespoons unsalted butter, melted
- 1. Preheat the oven to 350°F (175°C).
- 2. Crumble the graham crackers into the work bowl of a food processor and process until finely ground. (Alternatively, you can toss the graham crackers in a resealable plastic bag and whack them with a rolling pin until they’re finely crushed.)
- 3. Dribble 5 tablespoons butter into the graham cracker crumbs and, using your hands, mix until the butter is fully incorporated and the mixture has the texture of wet sand. It may be necessary to add more melted butter, 1 tablespoon at a time, to obtain the desired consistency.
- 4. Firmly press the crumbs against the sides and bottom of a 9-inch pie pan. (The underside of a glass measuring cup works really well for smoothing the bottom of the crust.) Refrigerate the graham cracker crust for at least 15 minutes.
- 5. Bake the graham cracker crust for 8 to 10 minutes, or until lightly browned. Let the crust cool completely before filling.