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Quick Prep Graham Crust


This is a basic in my kitchen. Why buy a crust at the store when this is SO easy and tastes way better? You can dump some pudding in it for a quick and easy pie or use it as the base for a cheesecake. If you don’t bake it, the crust mixture can be crumbled over yogurt, pudding or whatever you like as a flavorful crumb.


Yields 8-inch pie crust


Preheat the oven to 350 degrees Fahrenheit. Grease your pan of choice.


Pulse the graham crackers in a food processor until the crumbs are fine and even.


Add kosher salt, pulse to combine.


Drizzle in melted butter or margarine while pulsing to evenly distribute.


Pour your graham cracker crumble into the prepared pan. Gently smooth until even, then begin to press the crust into a flat, even layer. Start in the center and work your way out. You can also press some of the crumbs up the side of the pie plate if desired.


Bake the crust at 350 degrees for seven minutes to set it. Then cool the crust, add your filling and bake again. If you are not baking a second time, then bake for 10 minutes instead for a fully baked crust.