Best 12 Graham Cracker Pie Crust Recipes

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Craving a delicious and crispy graham cracker pie crust? You've come to the right place! Whether you're a seasoned baker or a novice cook, our comprehensive guide will provide you with all the necessary knowledge and insightful tips to help you create the perfect graham cracker pie crust for your next culinary masterpiece. We'll explore the essential ingredients, step-by-step instructions, and some innovative variations that will elevate your pies to new heights. Get ready to embark on a flavorful journey as we uncover the secrets to making the most delectable graham cracker pie crust that will impress your taste buds and leave you craving more!

Let's cook with our recipes!

GRAHAM CRACKER PIE CRUST



Graham Cracker Pie Crust image

This recipe is from the box of Keebler Graham Cracker Crumbs. To save time, you can also try Keebler Ready Crust Pie Crust.

Provided by senseicheryl

Categories     Dessert

Time 13m

Yield 9 inch pie crust, 8 serving(s)

Number Of Ingredients 3

1 1/4 cups graham cracker crumbs, Keebler brand
3 tablespoons sugar
1/3 cup butter, melted (or margarine)

Steps:

  • Combine crumbs and sugar in medium sized bowl. Stir in the melted butter until thoroughly blended.
  • Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
  • Chill one hour before filling or bake in a 350 degree oven for 8 minutes, cool, chill and fill.

Nutrition Facts : Calories 141.6, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 130.1, Carbohydrate 14.8, Fiber 0.4, Sugar 8.8, Protein 1

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST



Banana and Coconut Cream Pie with Graham Cracker Crust image

Provided by Nancy Fuller

Categories     dessert

Time 4h40m

Yield 8 servings

Number Of Ingredients 17

1/2 cup unsalted butter, melted, plus more for greasing
1 1/4 cups graham cracker crumbs (about 24 graham crackers)
1/4 cup sugar
1/8 teaspoon salt
2/3 cups granulated sugar
1/3 cup flour
1 1/2 cups whole milk
1/4 cup coconut milk
1/4 cup sweetened condensed milk
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3 egg yolks, beaten
2 tablespoons butter, cut into small pieces
2 cups sliced bananas (about 2 bananas)
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 cup toasted coconut chips, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
  • In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
  • For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
  • Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
  • Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

STRAWBERRY CREAM CHEESE PIE WITH GRAHAM CRACKER CRUST



Strawberry Cream Cheese Pie With Graham Cracker Crust image

My mom has made this ever since I can remember, and it's always a show stopper wherever I take it. I've tried it with blueberries and peaches too, and it's just as good. Substitute your favorite fruit for an out-of-this-world dessert.

Provided by amyterese

Categories     Pie

Time 1h10m

Yield 2 pies, 12-16 serving(s)

Number Of Ingredients 10

1 quart fresh strawberries
2 tablespoons minute tapioca
1/4 cup granulated sugar
9 graham crackers, crushed
1/4 cup butter, melted
1/4 cup granulated sugar
1 (4 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 pint heavy whipping cream

Steps:

  • Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan.
  • Cook on medium heat, stirring constantly until mixture thickens.
  • Remove from heat and let cool.
  • Combine graham cracker crumbs and 1/4 cup granulated sugar.
  • Add melted butter to the cracker/sugar mixture until evenly coated.
  • Press into pie tins.
  • Bake for about 10 minutes at 350 degrees.
  • Let cool.
  • Mix cream cheese, powdered sugar and vanilla until well blended.
  • Whip cream until stiff.
  • Fold whipped cream into cream cheese mixture.
  • Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression.
  • Store in refrigerator until strawberry topping is cooled.
  • Carefully spoon strawberry topping into the depression previously made in the filling.
  • Store in refrigerator until ready to serve.

SWEET POTATO PECAN PIE WITH HOMEMADE GRAHAM CRACKER CRUST



Sweet Potato Pecan Pie with Homemade Graham Cracker Crust image

The graham cracker crust for this heavenly pie is a nice change from a pastry crust. The coconut and pecan crumb topping makes it seem so special.-Heather Hunsaker, Austin, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 23

1-3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
1-1/2 cups mashed sweet potatoes
1 cup apple butter
3/4 cup evaporated milk
3 eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon ground ginger
TOPPING:
1-1/4 cups chopped pecans
1/2 cup sweetened shredded coconut
1/3 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes., Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 701 calories, Fat 40g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 490mg sodium, Carbohydrate 81g carbohydrate (54g sugars, Fiber 5g fiber), Protein 9g protein.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST AND CRUMB TOPPING



Blueberry Pie with Graham Cracker Crust and Crumb Topping image

I've been making this blueberry pie for a few years now, it's wonderful. You can also substitute other berries for the blueberries!

Provided by Amy Freeman

Categories     Pies

Time 1h25m

Number Of Ingredients 16

PIE CRUST
1 1/2 c graham cracker crumbs
1/2 c melted butter
1/8 c water
PIE FILLING
3-4 c fresh or frozen blueberries (without syrup)
7 Tbsp cornstarch
3 Tbsp water
4 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp allspice
2/3 c sugar
TOPPING
1/4 c sugar
1/2 c flour
1/4 c butter (softened)

Steps:

  • 1. Pre-heat oven to 375.
  • 2. Graham Cracker Crust: Combine graham cracker crumbs, one stick of butter and water. Press into pie plate and refrigerate for 1 hour (to prevent crumbling when serving)
  • 3. Rinse blueberries. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
  • 4. Combine the 2/3 cup sugar, 7 Tablespoons of corn starch in a bowl and mix well! stir in either 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in (optional)
  • 5. Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up.
  • 6. Pour blueberries into pie crust. There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.
  • 7. pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don't worry, just pour it somewhat evenly over the top. But it doesn't take perfection; it will smooth itself out in the oven.
  • 8. Crumb Topping: 1/4 cup sugar 1/2 cup flour 1/4 cup butter Mix together in a small bowl and sprinkle it over the pie.
  • 9. Bake 375F for 1 hour or until golden brown and filling is bubbly. Will keep 1 week in the frige (if it lasts that long)

GRAHAM CRACKER (OR VANILLA WAFER) PIE CRUST



Graham Cracker (Or Vanilla Wafer) Pie Crust image

I found this recipe in the first issue of Cooking Light and it really is great. Adding the egg white is a brilliant idea! Holds together very well. I am diabetic so I love the reduced sugar and reduced fat content.

Provided by Joanne Bryant

Categories     Pie

Time 18m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 8

1 1/4 cups graham cracker crumbs
3 tablespoons sugar (or Splenda)
3 tablespoons butter or 3 tablespoons margarine
1 egg white
1 1/4 cups vanilla wafer crumbs
2 tablespoons sugar (or Splenda)
3 tablespoons butter or 3 tablespoons margarine
1 egg white

Steps:

  • In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
  • Pulse until blended.
  • Add egg white and pulse until evenly moistened.
  • Press into a 9" pie plate.
  • Bake at 375 degrees for 8-10 minutes.
  • Cool completely before using.

CHOCOLATE CREAM PIE IN A GRAHAM CRACKER CRUST RECIPE - (4.6/5)



CHOCOLATE CREAM PIE IN A GRAHAM CRACKER CRUST Recipe - (4.6/5) image

Provided by LisaRich

Number Of Ingredients 16

Crust:
Ingredients
40 graham crackers (10 full cracker sheets)
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray
FILLING:
1 Cup Sugar
1/4 tsp Salt
2 Cups Whole Milk
3 Beaten Egg Yolks
2 Tbsp Butter
2 1oz Squares unsweetened Chocolate
1/3 Cup Flour
1 tsp Vanilla

Steps:

  • Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Filling: Combine sugar, flour and salt in a medium saucepan. Stir in milk and chocolate. Cook and stir over medium heat until mixture boils and thickens. Cook 2 more minutes. Remove from heat. Stir small amount of chocolate mixture into eggs yolks. Return to hot mixture and cook 2 minutes, stirring constantly. Remove from heat, add vanilla and butter. Pour into pie crust. cover with waxed paper, will thicken more as it cools. Top with whipped cream!

PRETZEL GRAHAM CRACKER PIE CRUST



Pretzel Graham Cracker Pie Crust image

This is a salty-sweet crust for cream-type pies.

Provided by Mikekey *

Categories     Pies

Time 20m

Number Of Ingredients 4

1 c graham cracker crumbs
1 c pretzel crumbs
1/2 c granulated sugar
12 Tbsp butter, melted

Steps:

  • 1. Preheat oven to 375F.
  • 2. In a large bowl, mix all ingredients together.
  • 3. Press into a 9" pie plate. Bake 6-7 minutes or until set. Cool and use with your favorite no-bake filling.

WW PUMPKIN PIE WITH GRAHAM CRACKER CRUST



Ww Pumpkin Pie With Graham Cracker Crust image

POINTS® Value: 3 Servings: 8 Preparation Time: 10 min Cooking Time: 65 min Level of Difficulty: Moderate Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.

Provided by SVSOUZA

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

3 ounces cinnamon graham crackers, reduced fat
1 tablespoon light brown sugar, packed
2 tablespoons butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 teaspoon table salt
2 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
1/4 cup light whipped topping

Steps:

  • * Position rack in middle of oven. Preheat oven to 350ºF.
  • * Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
  • * Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.

CHOCOLATE CHESS PIE WITH GRAHAM CRACKER CRUST RECIPE - (4.3/5)



Chocolate Chess Pie with Graham Cracker Crust Recipe - (4.3/5) image

Provided by á-43062

Number Of Ingredients 18

CRUST:
15 whole graham crackers
1/3 cup granulated sugar
8 tablespoons unsalted butter, melted
FILLING:
8 tablespoons unsalted butter
4 ounces semisweet baking chocolate, chopped
1 tablespoon all purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs plus 1 large egg white
1 cup Reese's Peanut Butter Cups, chopped (I used minis, but any size is fine, just chop them), optional (see note)
CHOCOLATE WHIPPED CREAM:
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder

Steps:

  • Note on the pie: if you're using a 9" standard pie plate it will be a very full pie. Bake it on a cookie sheet just in case, but it should not spill over. You can use up to a 10" pie plate, but do not use anything smaller than 9". If you have a 9" deep dish pie plate, you can use that as well. CRUST: Preheat oven to 350°F. Grind the graham crackers in a food processor until they are a fine crumb. (You can also place them in a large gallon size ziploc bag and roll them with a rolling pin.) Place in a bowl and stir in sugar and melted butter with a fork. Press into the bottom and up the sides of a 9-10" or 9" deep dish pie plate. Bake until firm, about 10 minutes. FILLING: Melt the butter with chocolate in a medium sized bowl. I did this in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.) Once the chocolate is melted and smooth, whisk in the flour, sugar, vanilla, and salt. Whisk in eggs and egg white, one at a time, until the mixture is smooth. Stir in the chopped peanut butter cups, if using. Pour mixture into prepared crust. Bake until the top is puffed and filling is set in the center, 35 to 45 minutes. Let cool, serve at room temperature. While the pie is baking, make the chocolate whipped cream. Start with cold bowl and beaters. Place the whipping cream in a bowl and beat on high until the mixture thickens. Slowly add the powdered sugar, vanilla and unsweetened cocoa powder. Continue beating until stiff peaks form. Be careful to not over beat. Best served on day it's made. Top with whipped cream or ice cream. (Note that I get pretty slices because I chill my pies a few hours before cutting. That's the secret to perfect slices!) NOTES: I added the peanut butter cups because I love the combination of PB and chocolate. If you don't like peanut butter or are allergic, just skip them. The pie will cook just fine without them! You can also add in some of your favorite chopped candy in it's place.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST



Blueberry Pie with Graham Cracker Crust image

We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. -R. Ricks, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups fresh blueberries, divided
1 graham cracker crust (9 inches)
Whipped cream

Steps:

  • In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

Nutrition Facts : Calories 230 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

  • Use fresh graham cracker crumbs. Stale crumbs will result in a crust that is dry and crumbly.
  • Pack the crumbs firmly into the pie plate. This will help to prevent the crust from cracking.
  • Chill the crust before baking. This will help to prevent the crust from shrinking.
  • Bake the crust at a high temperature. This will help to create a golden brown crust.
  • Let the crust cool completely before filling. This will help to prevent the crust from becoming soggy.

Conclusion:

Graham cracker pie crust is a delicious and easy-to-make addition to any pie. By following these tips, you can create a perfect graham cracker pie crust every time. Whether you are making a classic cheesecake or a decadent chocolate pie, a graham cracker pie crust is the perfect way to start.

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