This classic graham cracker pie crust recipe has been a staple in dessert making for many years. Three simple ingredients make a no-fail pie crust.
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A Word About Crushing Graham Crackers
Depending on what I have available to me in the house, I might be lucky and have a box of crushed graham crackers and it is easy to just pour and measure. However, when you live 1/2 hour from the closest grocery store, you have to use what is in your pantry or spend time driving. Often, there is a box of graham crackers in my pantry, then I have to crush them myself. There are two ways to crush them that I know of.
The first method to crush graham crackers is done using a plastic gallon bag that seals and a rolling pin. Add a few of the graham crackers at a time to the bag, making sure that it is sealed. Then use the rolling pin an roll back and forth until they are crushed. While this method works, the consistency is never as fine as I would like. By the time that I have the graham crackers crushed, I generally have holes in the bag too.
The second method for crushing graham crackers involves the use of a food processor. Again, add a few of the graham crackers and pulse a few times until they are a fine consistency. This method works very nicely. The only part that I don’t like is all the clean up of the machine for making such a small amount. However, it does work and the graham crackers are crushed just as fine as if they would have come out of a box pre-crushed.
Pressing the Graham Crackers into the Pie Plate
Years ago, I used to use my fingers or the back of a spoon to press the graham cracker crumbs into the container. However, few years ago, someone told me to use the bottom of a measuring cup. It works like a dream. Start pressing the crumbs in the bottom and gently press the side of the measuring cup to the side of the pie plate. I also put my finger on the top so the crumbs come just to the top of the pie plate. Give it a try.
This graham cracker pie crust is a great base for so many dessert recipes.
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