No Bake Graham Cracker Crust | Perfect for Pies, Tarts, and Cheesecakes
Graham cracker crust is so simple to make and you should never have to buy them again in the store with this recipe! The best part about this graham cracker crust recipe is that you probably have most of the ingredients already since there are very few ingredients used. I like adding a little cinnamon to this graham cracker crust recipe, but it is totally optional. This graham cracker crust is perfect for lemon bars, pudding pies, cheesecakes, key lime pie, and many other delicious desserts! This graham cracker crust is perfect to use for a no-bake recipe or a baked recipe depending on your what you are making. If you are using this graham cracker crust for a no-bake recipe, place in the refrigerator for about 10 minutes so it hardens up. If you would like to use this graham cracker crust for a recipe that requires baking like a cheesecake follow the instructions for that recipe.
Ingredients
1 1/2 cups graham cracker crumbs (1 package in a box of graham crackers will make 1 1/2 cups)
2 tbsp granulated sugar
2 tbsp light brown sugar
7 tbsp unsalted butter
1/4 tsp ground cinnamon (optional)
Directions
1. To get the graham cracker crumbs into a fine consistency, you can use a food processor and add broken up pieces of graham crackers to the food processor and mix or add graham cracker sheets to a Ziploc bag and use a rolling pin or another hard object, and crush the graham crackers into crumbs.
2. In a large bowl, add the graham cracker crumbs, granulated sugar, light brown sugar, ground cinnamon, and melted butter. The ground cinnamon is totally optional, but adds a really good flavor! Use a fork and start mixing until the ingredients together until it starts to resemble a sandy consistency. Add this mixture to a 9 inch pie plate.
3. Use your hands or a spatula and push the crust against the bottom and sides of the pie plate. The bottom of a cup or the bottom side of a measuring cup can help create a flat surface and help the crust form against the sides of the pie plate.
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Graham Cracker Pie Crust
It's so easy to make your own Graham Cracker Pie Crust. Let me show you how easy!
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✅ RECIPE INGREDIENTS
10 graham cracker sheets
2 tablespoons white sugar
1 tablespoon light brown sugar
7 tablespoons butter melted
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How to make a Homemade Graham Cracker Pie Crust | I Heart Recipes
Hi guys! I’m going to show you how to make an Easy Graham Cracker Pie Crust:
Use this simple graham cracker pie crust as the base for just about any pie you can imagine! From cheesecakes to fruit pies, cream pies, and more, this homemade crust is an all-around winner. In a bowl, mix sugar and graham cracker crumbs together. Add melted butter. Mix until combined. Spray the pie tin with non-stick cooking spray. Pour in the graham cracker mixture. Use your hands to mold the crust to the pie tin. Cover and place in the freezer for 10 minutes. Then, your pie crust is ready to use and much tastier than store-bought!
Find the recipe here:
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How to Make Graham Cracker Crust | Allrecipes.com
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Watch how to make a super-easy graham cracker crust for your favorite baked or no-bake pie. It comes together in just minutes. And it complements all your favorite fillings.
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Chocolate Chess Pie with Graham Cracker Crust
If you love chocolate pie you'll LOVE this Chocolate Chess Pie - it's like a fudgy brownie in a pie crust! I'm making it with a graham cracker crust for a change - it's the perfect pie tradition.
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RECIPE:
INGREDIENTS
CRUST:
1 ½ cups graham cracker crumbs (about 9 whole graham crackers)
14 cup granulated sugar
7 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
¼ teaspoon salt
3 large eggs
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 for garnish
INSTRUCTIONS
Note on the pie: if you’re using a 9” standard pie plate it will be a very full pie, as you can see from the photos. 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.
Make the 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.
Make the 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, 35-45 minutes. Let cool, serve at room temperature. 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!)
RECIPE NOTES
You can leave out the peanut butter cups or swap it with chocolate chips or nuts for other variations.
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