Graham Cracker Crust

By The New York Times

Published Sept. 21, 2020

Graham Cracker Crust
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 15 minutes
Rating
4(419)
Comments
Read comments

Everyone loves pie, but not everyone loves the sometimes-finicky task of making a traditional rolled-out pie crust. For them, there is this press-in crust made with just graham cracker crumbs, sugar, salt and butter. It works best with fillings that don't require the structure and heft of traditional pie dough, like this Key lime pie or this ube pie.

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Ingredients

Yield:One 9-inch crust
  • 5ounces/140 grams graham crackers (one 9-cracker sleeve), pulsed into fine crumbs in a food processor (about 1 cup)
  • 3tablespoons granulated sugar
  • ½teaspoon kosher salt
  • ¼cup/55 grams unsalted butter (½ stick), melted
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

1159 calories; 61 grams fat; 31 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 148 grams carbohydrates; 5 grams dietary fiber; 73 grams sugars; 10 grams protein; 738 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine graham cracker crumbs, sugar and salt. Stir in the melted butter. (Mixture will look like wet sand.) Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan. Fill and bake according to your recipe. (If your recipe calls for a prebaked crust, bake for 6 to 9 minutes at 375 degrees until just lightly browned. Let cool completely on wire rack before filling.)

Ratings

4 out of 5
419 user ratings
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Comments

Sam

Hard disagree on doubling the butter. Maybe use more, but I ended up with a layer of congealed butter on the outside of the crust with doubled butter! Not ideal.

Elisabeth

Perfect as-is. Don’t mess with measurements. I have used this recipe many times for key lime pie, and it is perfect. Rave reviews for my pie, but this crust takes some of credit.

erin

For 9.5in pan, did 1.5x recipe with slight adjustments (less sugar, more butter) for a nice thick crust: 1.5 sleeves graham crackers 1 stick butter 4 tbsp sugar 3/4 tsp salt Par baked according to instructions for the full 9min. Was perfect base for NYT matcha pie.

Steve

I could tell as I mixed the ingredients that it wasn't going to hold together. So I added more melted butter to bring it up to 3/4 of a stick, and that did the trick. I was wondering if the fat content of the crackers was the issue but I'm not sure that it was. I used Whole Foods 365 grahams, which I see actually have a slightly higher fat content than Honey Maids. I liked the saltiness. It complemented the tartness of the key lime filling very well (from the back of the Nellie & Joe's bottle).

KR

This is an overtly salty crust. Be warned. I prefer not to add salt to mine as graham crackers already contain the right amount.

Liz

Used vanilla wafers instead of graham crackers and it was out of this world!

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