Learn to do perfect graham cracker pie crust from scratch with these simple tips to keep it from crumbling. Ideal for pies in the oven or without baking, and easy to customize to match your favorite pie flavors.
We tackled a regular pastry crust without failure. We made an oreo cookie crust.
And now, my Tarte du mois series takes us to a new crust territory, with this perfect graham cracker pie crust!
Graham cracker crusts are perfect for baking and non-baking pies. While the first things that come to mind are probably lime pies and cheesecakes, the possibilities are endless! Mores Pie. Peanut butter pie. Strawberry ice cream pie.
And of course, a new favorite personal pie, coming soon here on Bunsen Burner Bakery!
Although the technique is the same as an oreo cookie crust, the ingredient ratio is a little different.
We need more butter to compensate for the lack of frosting. We will also add a little sugar, as Graham’s cookies are not nearly as sweet as chocolate cookies. And the best part of a Graham cracker crust: customize it a little with a pinch of your favorite spices!
Tips for a perfect graham cookie pie crust:
- Crush your Graham crackers very finely – the end result should look like sand. Any larger piece will collapse your crust when you cut it. You can do this with a food processor, but a heavy frying pan or rolling pin works as well. Simply pack your Graham crackers in case the bag has a small hole!
- Use a measuring cup or thick glass to press the crumbs down the bottom of the pie plate and the back of a spoon to pack the crumbs down the edge. Push firmly – you really want to wrap the crust tightly, which will prevent it from crumbling when you cut it.
- In addition to the sugar, add a little of your favorite spice to complete the pie filling. Cinnamon, ginger, cardamom and fresh citrus zest are some of my personal favorites!
You can make a pie really without cooking and skip the cooking step here. The filling will help maintain the crust fairly well.
But I like how crisp a crust of graham cracker pie is after baking, so I always go blind cooking my crust first, before pouring the topping. (I do this for baked and non-baked pies.) This really helps to ensure that even if your pie stays in the fridge for a few days, the crust will still be nice and crisp.
Or you could eat the pie all at once, then the soggy crusts are no longer a problem. Come to think of it, this sounds like an even better option. Breakfast pie, please!
Print the recipe
Perfect Graham Cracker Pie Crust
Preparation time:5 minutes
Cooking time:8 minutes
Total time:15 minutes
Learn to do perfect graham cracker pie crust from scratch with these simple tips to keep it from crumbling.
- 1 1/2 cups graham cracker crumbs (about 12 full-size sheets, finely ground)
- 1/3 cup granulated sugar
- 6 tablespoons of melted butter
- optional: 2 teaspoons of favorite baking spices (cinnamon, cardamom, ginger, etc.)
- Preheat the oven to 350 ° F (optional: the pie crust can also be baked, but cooking ensures a crispier crust).
- Combine all the ingredients in a large bowl and mix until there are no more dry lumps.
- Press the mixture into the bottom and sides of a 9 ″ pie pan, using a measuring cup or a solid glass and a spoon.
- Bake for 8 minutes, then cool before adding the filling.
The pie crust can be made up to 3 days in advance before filling.