Who wants homemade pie?! Everybody. But mixing pastry dough and rolling out pie crust can be intimidating.
Luckily, Food Editor Gina Nistico has perfected a no-fail and delicious Super-Easy Graham Cracker Crust. “This is an uncomplicated approach to making a company-worthy pie crust without feeling as if you’re in dessert jail,” says Gina. “It requires no rolling and comes together with three ingredients—melted butter, sugar and coarsely crushed graham crackers.”
This recipe is a dessert game-changer for new bakers because it’s so fast and forgiving. It creates a generous buttery base that works with all kinds of pie fillings—but we especially love it for cream pies and no-bake pies. (If you want to try your hand at an all-butter pie pastry that’s easy to handle and bakes up golden brown and beautiful, check out the Taste of Home Test Kitchen staff’s absolute favorite Classic Butter Pie Pastry.)
Here is our go-to recipe for a super fast and buttery-good graham cracker crust:
- Preheat oven to 350 degrees.
- Crush graham crackers. Place about 14 whole graham crackers inside a zip-top plastic bag; seal. Using a rolling pin or the bottom of a glass measuring cup, roll or tap the crackers to crush. We like to leave the crumbs a bit coarse to give the crust more texture and crunch. Crush enough graham crackers to make 2-3/4 cups crumbs.
- Mix the crumbs in a large bowl with 1/2 cup melted butter and 1/4 cup sugar until the crumbs are well-coated.
- Transfer the mixture to an ungreased 9-in. deep-dish pie plate.
- Press crumbs onto the bottom and up the sides. Use the bottom of a glass or jar to gently pat the mixture into shape. The crust will be thick, which is part of what makes it so awesome!
- Bake until crust is lightly browned, 10 minutes or so. These few minutes in the oven will toast and set the crust. Cool on a wire rack.
Now you’re ready to turn this crust into pie! Graham cracker crust is the perfect base for a no-bake vanilla filling. It’s cool, luscious and simply delicious.
5 More Easy Crumb Crusts
We experimented with different pantry items to create a whole team of crunchy crusts. There’s something here for everyone.
1. Saltine Cracker Crust
Preheat oven to 350 degrees. Crush about 60 saltine crackers in a zip-top bag to make 2-3/4 cups crumbs. Mix crumbs with 1/2 cup melted butter and 1/4 cup sugar. Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides. Bake 15-18 minutes.
Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling.
2. Sugar Cone Crust
Preheat oven to 350 degrees. Crush about 18 sugar cones in a zip-top bag to make 2-3/4 cups crumbs. Mix crumbs with 1/2 cup melted butter and 2 tablespoons sugar. Bake 12-15 minutes.
Sugar cone crust makes a pie that tastes like birthday cake when you add a colorful, no-bake confetti filling.
3. Cap’n Crunch Crust
Preheat oven to 350 degrees. Crush about 4 cups Cap’n Crunch cereal in a zip-top bag to make 2-3/4 cups crumbs. Mix crumbs with 1/2 cup melted butter. (No sugar is needed.) Bake 10-12 minutes.
Cap’n Crunch crust goes great with a mixed berry no-bake filling.
4. Pretzel Crust
Preheat oven to 350 degrees. Mix 2-3/4 cups crushed pretzel sticks with 3/4 cup melted butter and 1/3 cup sugar. Bake 12-15 minutes.
Crispy, salty pretzel crust is just begging for a creamy no-bake peanut butter filling and a layer of chocolate ganache.
5. Teddy Grahams Crust
Preheat oven to 350 degrees. Crush enough Teddy Grahams to equal 2-3/4 cups crumbs. (Use most of a 10-oz. box; you’ll have a handful left to snack on.) Mix with 1/2 cup melted butter and 2 tablespoons sugar. Bake 12-15 minutes.
Chocolate Teddy Graham crust is extra special with a cool no-bake mocha filling.