Sunday Night® Graham Cracker Crust
We love this crust for our Sunday Night® Chocolate Peanut Butter Pie and Sunday Night® Chocolate Cream Pie.
Category
Dessert
Servings
1 (9-inch) pie crust
Prep Time
10 minutes
Cook Time
7
Author:
Eileen Gannon
Ingredients
12 whole graham crackers, crushed, to make 1 ½ cups (173 grams) of crumbs
2 tablespoons (25 grams) granulated sugar
5 tablespoons (71 grams) unsalted butter, melted
Pinch of fine salt
Directions
For the crust, preheat the oven to 350° F. Place graham crackers, granulated sugar, and salt in a food processor and process until fine crumbs, about 30 seconds. Pour melted butter over crumbs and pulse to incorporate.
Spoon graham cracker mixture into a 9-inch pie dish. Press evenly into bottom and up the sides. Use a small spoon to press along the inner bottom curve (where the sides meet the bottom) to form a rounded crust. This helps hold the crust together when you slice the pie. Bake until fragrant and firm, about 7 to 10 minutes. Transfer to a wire rack; cool completely.
Tips From Eileen
It’s important to press the crust firmly into the bottom and sides of the pie dish. Use a ¼ cup measuring cup with a flat bottom to press down and up against the sides.
Other recipes for graham cracker crusts that contain more sugar and butter can become hard, especially when overpacked and refrigerated, making them difficult to cut and serve.
I prefer to use a graham cracker crust instead of a pastry crust whenever I am making a one-crust pie that requires refrigeration for more than one day. A classic pastry crust tends to get soggy in the refrigerator while the graham cracker crust holds up much longer.
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