- 1-1/2 cups crushed graham cracker crumbs (24 squares)
- 1/4 cup sugar
- 1/3 cup butter, melted
- In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
- Refrigerate for 30 minutes before filling, or bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling. Yield: 1 pie crust (9 inches).
Originally published as Graham Cracker Crust in Test Kitchen Favorites 2004 2005, p277
Reviews for Homemade Graham Cracker Crust
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Reviewed Jul. 24, 2014
Reviewed Dec. 7, 2013
Made this easy-to-make basic crust for a pumpkin chiffon pie. Doesn't get any better or easier!
Reviewed Oct. 1, 2011
Reviewed Aug. 3, 2011
Very Good, easy.
Reviewed Apr. 15, 2010
Easy, fun - thanks!