Graham Cracker Crust

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5 star Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Anna McCartney


9 graham crackers
5 Tbsp margarine
2 Tbsp sugar


Break up 9 graham crackers and pulse in food processor until they are all fine crumbs. Add 2 tablespoons of sugar and pulse to mix. Melt 5 tablespoons of butter or margarine, and add to food processor. Pulse until evenly combined. It should resemble wet sand.

Plop this mixture into a pie pan. Use a ramekin or a measuring cup or something to pat it up the edges of your pie plate. You want it packed fairly well so it doesn’t fall apart. Get the bottom evenly covered, too.

Bake at 350 °F. until it’s starting to brown and smells good. Take out and let cool. Use this as a base for cheesecakes, summer-fruit pies (the non-baked type), cream pies, etc.


This is much tastier than store-bought graham cracker crusts.


If you do not have a milk allergy, you can use butter.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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