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.
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
Who Dished It Up First: Adapted from All Recipes.