One of the easiest pie crusts to make is a Graham Cracker Crust. It consists of graham crackers made into crumbs, then blended with melted butter and a little sugar. It is then baked for 10 minutes to set it. A graham cracker crust is the base for many southern pies, like Key Lime Pie; my southern husband thought it was the only crust for pie until he married me, and he still prefers it to the pastry variety. You can also use the crust mixture for cheesecakes; just press on the bottom and halfway up the top of the springform pan. Although some graham cracker crusts don't call for baking, it works better to set it; if there isn't an oven available, you can put it in the refrigerator and chill it until set.

The following recipe makes a perfect 9” graham cracker crust. This crust can be made a week or two ahead. Just cover tightly with plastic wrap and keep it at room temperature.

8 Servings


1 sleeve graham crackers (4 3/8 ounces)
1/3 cup sugar
6 tablespoons melted butter

1. Preheat oven to 350°.
2. Break up the graham crackers and place them in a food processor; process to fine crumbs.
3. Add the sugar and pulse a minute or two.
4. With the motor running pour in the butter and process until mixed, scraping down the sides once.
5. Press the mixture into a 9" pie plate.
6. Bake 10-12 minutes or until it begins to brown.
7. Remove from the oven and let cool thoroughly before filling.

Amount Per Serving
Calories 175 Calories from Fat 91
Percent Total Calories From: Fat 52% Protein 3% Carb. 45%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 23 mg
Sodium 192 mg
Total Carbohydrate 20 g
Dietary Fiber 0 g
Sugars 8 g
Protein 1 g

Vitamin A 7% Vitamin C 0% Calcium 0% Iron 3%