• Cooking Time:
  • Servings:
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  • 1-1/3 c. graham cracker crumbs (16 - 18)
  • 1/4 c. sugar
  • 1/4 c. soft butter or margarine
  • 1/4 tsp. nutmeg or cinnamon (optional)*


  • In medium mixing bowl combine graham cracker crumbs, sugar, butter and nutmeg; blend until crumbly. Save out 1/3 c. crumbs to sprinkle on top of pie, if desired. Press remaining crumbs evenly on bottom and sides of 9" pie pan, making a small rim.
  • Bake in moderate oven (375ºF.) 8 minutes, or until edges are lightly browned. Cool on wire rack and fill as pie recipe directs.
  • *Personally I prefer using cinnamon. But I know there are a lot of nutmeg lovers out there.
  • Variations......
  • Unbaked Graham Cracker Crumb Crust:
  • Use the same ingredients as for the baked crust; do not make rim on pie shell. Chill about 1 hour, or until set before filling.
  • Walnut Graham Cracker Crust:
  • Reduce crumbs to 1 c. and add 1/2 c. finely chopped walnuts. Follow directions for Baked Graham Cracker Crumb Crust. (You can use finely chopped pecans, almonds* or Brazil nuts instead of walnuts.)
  • *Me here! I personally love the almonds!!
  • Chocolate Graham Cracker Crust:
  • Reduce crumbs to 1 c. and add 2 squares unsweetened chocolate, grated. Follow recipe for Baked Graham Cracker Crung Crust.

Categories: Dough/Crust 
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