Graham Cracker Pie Crust or Graham Cracker Pie Crust (Gluten Free) is simple to make. It's so simple that it is a terrific recipe for children to start making because it requires a little bit of measuring and mixing, melting butter, pressing the crust into a pan. No baking unless you prefer a crispier crust.
Graham Cracker Pie Crust
Hi. It's Lois in the kitchen at Recipe Idea Shop. Yesterday was Pi Day (3.14). So today, I'm talking about a pie (crust) my mom always made for us a few times a year. This Graham Cracker Pie Crust is perfect for a Lemon Meringue Pie, Coconut Cream Pie, or Key Lime Pie, which I'm making later today.
All you do is crush the graham crackers, melt the butter, sprinkle the graham cracker crumbs over the butter, sprinkle the sugar over the top, mix to combine and press the mixture evenly over the pie plate. Then, fill the pie crust with your favorite pudding or cream filling. Refrigerate to set.
This pie crust can be made with traditional Graham Crackers (affiliate link) or with the gluten free variety (affiliate link). I used gluten-free because I do not eat wheat. If you are using gluten-free graham crackers, a mini food processor is helpful to crush the crackers. They are a bit thicker than regular graham crackers. But you can crush them easily using a rolling pin by putting some parchment paper down on the counter, placing your crackers on top, adding another layer of parchment paper, and rolling with force over the paper to crush the crackers.
What You Need
You'll need a mini food processor or a rolling pin, a pie plate or tart pan, measuring cups and spoons, and some way to melt the butter. I do it in the microwave, right in the pan.
Graham Cracker Pie Crust Recipe (Gluten Free)
- 4 tablespoons melted butter
- 1½ to 2 cups crushed Graham Crackers
- 1 to 2 tablespoons sugar
- Pour the butter into a 9" pie plate and swirl it around to make sure it is well coated.
- Crush the graham crackers or use the pre-crushed variety.
- Mix the crushed graham crackers with the sugar and pour the mixture into the pie plate.
- Mix to combine.
- Press the mixture into the pie plate to create a pie crust.
- Fill with your favorite cream or pudding pie filling and refrigerate until ready to eat, at least 2 hours if your filling was hot.
Recipe Nutrition Information
This recipe is GF, NF, SF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.