Super-Easy Graham Cracker Crust
Whenever I have pie, I always want more crust. This is my new go-to recipe. It boasts a generous buttery base that works with all kinds fillings. Of course I couldn’t stop at one flavor, so I experimented with different pantry items to create a whole team of crunchy crusts. — Gina Nistico, Taste of Home Food Editor
Total TimePrep/Total Time: 20 min.
- 2-3/4 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
- Preheat oven to 350°. Combine cracker crumbs, butter and sugar; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake until crust is lightly browned, 10-12 minutes. Cool on a wire rack.
For saltine crust: Substitute crushed saltine crackers for graham crackers. Bake 15-18 minutes.
For Cap'n Crunch crust: Substitute crushed Cap'n Crunch cereal for graham cracker crumbs and omit sugar. Bake 10-12 minutes.
For sugar cone crust: Substitute crushed sugar cones for graham cracker crumbs; reduce sugar to 2 tablespoons. Bake 12-15 minutes.
For pretzel crust: Substitute crushed pretzels for graham crackers. Increase sugar to 1/3 cup; increase butter to 3/4 cup. Bake 12-15 minutes.
For Teddy Grahams crust: Substitute crushed chocolate Teddy Grahams crackers; reduce sugar to 2 tablespoons. Bake 12-15 minutes.
Originally published as Super Easy Graham Cracker Pie Crust in tasteofhome.com
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