Recipe By Carole
Published Jun 19th
Prep 5m Cook - Additional 1h Ready In 1h 5m
Servings 1 9-inch pie crust Calories 175.2

A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust.

Recipe Ingredients

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter, softened
  • ⅓ cup white sugar

Cooking Directions

  1. 1 Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
  2. 2 Refrigerate at least 1 hour before filling.

Nutrition Facts

  • Calories 175.2
  • Carbohydrate 20.4 g
  • Cholesterol 22.9 mg
  • Fat 10.2 g
  • Fiber 0.4 g
  • Protein 1.2 g
  • Saturated Fat 5.7 g
  • Sodium 156.6 mg
  • Sugar 13.2 g
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  1. Make sure you use graham crackers with no added fructose corn syrup or "Surgar Tops". Any added "sugars" will change the recipe. I have made so many graham cracker crust and they are always too sweet and/or fall apart. I made this recipe just as written with no changes. This is the perfect graham cracker - Read more ...
  2. I found this had way too much sugar. I don't even think I would want to use this much sugar in a cheesecake recipe. But I like the simplicity of the recipe. I did notice on the graham crackers box that there was a crust recipe which just added butter. I feel compelled to try - Read more ...
  3. One wax paper package makes enough for one pie. (There are three packages in a box of graham crackers.) This crust was quick and easy to make and it baked nicely. Will use this recipe again!
  4. I usually buy premade store bought crust. I was going to pick one up however, they were all broken. So I decided to try making it instead. I bought graham crackers (16 crackers, 2.5" squares = 1.5 cups) and pulverized it in a blender then mixed in the other ingredients. Used a measuring cup bottom - Read more ...
  5. This was quick and easy to make. I was too lazy to measure crumbs, so simply followed another reviewer's suggestion to crush one sleeve of graham crackers. I crushed the crackers in a sealable plastic storage bag, added the sugar, then the butter and mushed it together. After shaping and chilling the crust for an - Read more ...
  6. The taste and texture of this was wonderful! I had a little trouble getting the pie out of the pan so I might butter the pan next time. (I have a glass pan so it might not be a problem if you have a non-stick pan.)
  7. The use of softened instead of melted butter absolutely was a great call. I very much enjoyed the consistency of this crust; smooth and crumbly at the same time. It didn't have the overly greasy/buttery, too saturated crust that I got with pouring melted butter over crumbs. Using softened butter makes the butter spread more - Read more ...
  8. This is how I usually make my graham cracker crust, though I do add a little less sugar---about 3 tablespoons. I do not like the box of already crushed crumbs but rather the more uneven type that you get when you use the rolling pin with the crackers in a baggie. If I'm using Honey - Read more ...
  9. This is my 1st ever review, so bear with me. I made this yesterday. I already had my little hand mixer out, so I used that on LOW, in a tall glass measuring cup, to mix and incorperate the butter. Worked like a charm. Crust was very easy to press into the pan without the - Read more ...

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