- 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).
Reviews for Homemade Graham Cracker Crust
"I had another version of how to make this crust. This one is easy and fun to make!"
"Made this easy-to-make basic crust for a pumpkin chiffon pie. Doesn't get any better or easier!"
"Very Good, easy."
"Easy, fun - thanks!"
"This is a great, easy graham crust. I make a 13x11 cheesecake for the holidays and this fit the bill perfectly!"