November 1st, 2014

Graham Cracker Pie Crust

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Every time I go to make a Graham Cracker Pie Crust, I have to Google the ingredients to make sure I’m using the proper ratios of graham cracker crumbs, butter and sugar. Every time! So I finally decided to post the recipe right here on my blog, where I’ll always be able to find it. 

Graham Cracker Pie Crust

It almost seems like one of those recipes that’s not even worth posting, but I know I’ll be coming back here for it time and time again. And hopefully it will come in handy for you too.

I like to add just a touch of cinnamon to my crust, and I usually opt for buying graham cracker crumbs rather than crushing my own.

If you do crush your own crackers, you’ll need about 1 1/2 sleeves to get the 1 1/2 cups of crumbs required for this recipe–and a food processor works great for making crumbs, if you have one.

Doubled, this recipe will make enough crust for a 9×13 pan.

Graham Cracker Pie Crust

Preparation 10 mins Cook Time 10 mins Total Time 20 mins


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 6 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together graham cracker crumbs, sugar, melted butter and cinnamon.
  3. Press mixture into a 9-inch pie pan.
  4. Bake for 7-10 minutes, or until just golden. Cool completely before filling.
1 review

Who Dished It Up First: Adapted from All Recipes.



  1. This is such a handy recipe to have on hand. I use this type of base for some of my cheesecakes and my Heavenly Cream Pie. Made without the sugar it’s good for savoury things, such as, quiche. Definitely a very versatile and handy recipe. Thanks for this Danelle.

  2. What a great post! I tend to buy my graham cracker crumbs in bulk, so never have a handy recipe. This is perfect!


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