Best Graham Cracker Pie Crust Recipes

GRAHAM CRACKER PIE CRUST

Steps:

• Combine crumbs and sugar in medium sized bowl. Stir in the melted butter until thoroughly blended.
• Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
• Chill one hour before filling or bake in a 350 degree oven for 8 minutes, cool, chill and fill.

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
• For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
• For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
• For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
• In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
• To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
• In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
• For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
• Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
• Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
• Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
• Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
• Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
• Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
• Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.

SWEET POTATO PECAN PIE WITH HOMEMADE GRAHAM CRACKER CRUST

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes., Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST AND CRUMB TOPPING

Steps:

• 1. Pre-heat oven to 375.
• 2. Graham Cracker Crust: Combine graham cracker crumbs, one stick of butter and water. Press into pie plate and refrigerate for 1 hour (to prevent crumbling when serving)
• 3. Rinse blueberries. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
• 4. Combine the 2/3 cup sugar, 7 Tablespoons of corn starch in a bowl and mix well! stir in either 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in (optional)
• 5. Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up.
• 6. Pour blueberries into pie crust. There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.
• 7. pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don't worry, just pour it somewhat evenly over the top. But it doesn't take perfection; it will smooth itself out in the oven.
• 8. Crumb Topping: 1/4 cup sugar 1/2 cup flour 1/4 cup butter Mix together in a small bowl and sprinkle it over the pie.
• 9. Bake 375F for 1 hour or until golden brown and filling is bubbly. Will keep 1 week in the frige (if it lasts that long)

STRAWBERRY CREAM CHEESE PIE WITH GRAHAM CRACKER CRUST

Steps:

• Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan.
• Cook on medium heat, stirring constantly until mixture thickens.
• Remove from heat and let cool.
• Combine graham cracker crumbs and 1/4 cup granulated sugar.
• Add melted butter to the cracker/sugar mixture until evenly coated.
• Press into pie tins.
• Bake for about 10 minutes at 350 degrees.
• Let cool.
• Mix cream cheese, powdered sugar and vanilla until well blended.
• Whip cream until stiff.
• Fold whipped cream into cream cheese mixture.
• Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression.
• Store in refrigerator until strawberry topping is cooled.
• Carefully spoon strawberry topping into the depression previously made in the filling.
• Store in refrigerator until ready to serve.

GRAHAM CRACKER (OR VANILLA WAFER) PIE CRUST

Steps:

• In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
• Pulse until blended.
• Add egg white and pulse until evenly moistened.
• Press into a 9" pie plate.
• Bake at 375 degrees for 8-10 minutes.
• Cool completely before using.

GRAHAM CRACKER PIE CRUST

Steps:

• Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours.
• Preheat oven to 325 degrees F.
• Divide dough equally and fill pie pans. Bake in preheated oven until just set.

GRAHAM CRACKER-COCONUT PIE CRUST

Steps:

• Preheat oven to 350-degrees.
• Place graham crackers in food processor and process until finely ground.
• Can also put them inside plastic bag and use a rolling pin to grind down by hand.
• Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
• Press mixture evenly across 9-inch pie plate.
• Bake crust until crisp, about 7 minutes.
• Let cool completely before filling.
• Crust may be tightly wrapped in plastic and frozen up to one month.

PRETZEL GRAHAM CRACKER PIE CRUST

Steps:

• 1. Preheat oven to 375F.
• 2. In a large bowl, mix all ingredients together.
• 3. Press into a 9" pie plate. Bake 6-7 minutes or until set. Cool and use with your favorite no-bake filling.

CHOCOLATE CREAM PIE IN A GRAHAM CRACKER CRUST RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Filling: Combine sugar, flour and salt in a medium saucepan. Stir in milk and chocolate. Cook and stir over medium heat until mixture boils and thickens. Cook 2 more minutes. Remove from heat. Stir small amount of chocolate mixture into eggs yolks. Return to hot mixture and cook 2 minutes, stirring constantly. Remove from heat, add vanilla and butter. Pour into pie crust. cover with waxed paper, will thicken more as it cools. Top with whipped cream!

EASY PAT-IN PRESS-IN WHOLE WHEAT PIE CRUST - GRAHAM CRACKER SUB.

Steps:

• Mix ingredients (with a fork or with your fingers) until pastry resembles corn meal.
• Press over bottom and sides of 9-inch pie plate.
• Pre-bake the empty pie shell at 350 degrees -- 10 minutes if using a pre-cooked filling (or a filling which doesn't require cooking) _OR_ 5 minutes if you will be baking the crust with the filling.

PUMPKIN PIE WITH GRAHAM CRACKER CRUST

Steps:

• Preheat Oven 425 degrees.
• Mix all ingredients together, except pie crust.
• Pour into Pie shell.
• Put in oven set at 425 degrees for 15 minutes.
• Reduce temperature to 350 degrees and bake 35-40 minutes longer.
• Do toothpick test, if it comes out clean it’s done!

BANANA CREAM PIE WITH LF GRAHAM CRACKER CRUST

Steps:

• Combine the sugar, cornstarch, and nutmeg in a medium-sized saucepan.
• Slowly stir in the milk.
• Place over medium heat and cook, stirring constantly with a wire whisk.
• untilthe mixture comes to a boil.
• Reduce the heat to low, and cook and stir for another minute or two.
• Blend about 1/2 cups of the hot mixture into the egg substitute.
• Then return the egg mixture to the pan.
• Cook and stir over low heat for 3-4 minutes.
• DO NOT allow the mixture to come to a boil.
• Remove the mixture from the heat and stir in the vanilla extract.
• Let the mixture cool for 15 minutes, stirring every 5 minutes.
• Spread a thin layer of the filling over the bottom of the pie crust.
• Top with half of the bananas and half of the remaining filling.
• Repeat layers, ending with the filling.
• Sprinkle the top light with ground nutmeg if desired, or a handful of graham cracker crumbs.
• Chill for several hours, or until the filling is set.
• Cut into wedges and serve cold.
• Crust: Process the cracker into fine crumbs.
• Measure crumbs, you should have 1 1/4 cups.
• Put crumbs, sugar and baby food in a food processor (you can use a fork, it takes longer but does work) and process till moist and crumbly.
• Coat a 9-inch pie pan with nonstick cooking spray.
• Using the back of a spoon that has been sprayed as well, press the crumbs into the pan to form crust.
• Bake the pie shell at 350° degrees for 10 minutes, or until the edges feel firm and dry.
• Cool the crust at room temperature and fill with above recipe.

BUTTERNUT SQUASH PIE WITH GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees.
• In blender, puree squash , milk eggs , brown sugar , nutmeg , ginger , cinnamon and salt until completely mixed -- .

PEANUT BUTTER GRAHAM CRACKER PIE CRUST

Steps:

• Butter a 9" pie pan.
• Whisk together the crumbs and sugar.
• Blend in peanut butter.
• Add water one T. at a time. May not need all of the water.
• Knead with your hand til mixture sticks together.
• Pat in pan.
• Chill for at least 2 hours before filling.

GRAHAM CRACKER CRUST FROZEN YOGURT PIE

Steps:

• Mix Cool Whip and yogurt together in a bowl.
• Then pour mixture into graham cracker crust. Smooth evenly.
• Place into freezer for about 30-45 minutes. Garnish with the fruit represented in the pie. Slice like a pie and serve frozen.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

WW PUMPKIN PIE WITH GRAHAM CRACKER CRUST

Steps:

• * Position rack in middle of oven. Preheat oven to 350ºF.
• * Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
• * Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.