- 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
"Works every time!-- For a chocolate crust, melt 1/4 cup of butter with 1 tablespoon of chocolate chips --"
""Best tasting crust!" My teenage son's opinion of a simple no-frills pudding pie. This quick crust recipe makes even simplest pie feelings great. Did not bake it. This classic crust is perfect for any no-bake desserts! As a volunteer field editor or Taste of Home magazine I love using simple ingredients and creating dishes that simply impress!"
"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!"