Graham Cracker Crust

Average Rating 4 from 1 rating

Finally, a delicious gluten-free graham cracker crust! Use our Honey Grahams or Mini Honey Grahams to make this crust and fill with your favorite pie filling recipe. Great for cheesecake or ice cream pies!

Graham Cracker Crust

Graham Cracker Crust



Crush cookies into crumbs in a plastic bag with rolling pin or in food processor. Mix with melted butter and sugar, and press into lightly sprayed 9-inch pie pan. For a crust bottom, use a 9-inch spring form pan.

Follow baking directions for your favorite cheesecake recipe. For no-bake pies, bake crust for 10 to 12 minutes at 350º, cool, and then fill with pie filling, pudding or ice cream.

© Pamela's Products, Inc.

15 Reviews or Comments for Graham Cracker Crust

  1. Kathy August 4, 2015 at 6:33 pm #

    How do you think this would stand up with a good old fashioned New York cheesecake that bakes a low temps for 2-3 hours?

    • Pamelas Customer Service August 7, 2015 at 1:20 pm #

      Hi Kathy,
      It should be fine!

      • Bridget E Smith July 16, 2018 at 12:10 am #

        Is it okay to skip the baking and chill only instead before adding a chilled blueberry filling which will be topped with either whipped cream or ice cream when served. Several recipes say that it’s okay to do that instead of baking. Also, have you tried substituting coconut oil for the butter?

  2. Maryanne February 23, 2016 at 3:03 pm #

    Would you double this recipe for a 9 x 13 pan?

    • Pamelas Customer Service February 24, 2016 at 1:02 pm #

      Yes, that should work fine. If you feel the crust is too thick, you could always freeze the excess for use later.

  3. Cara November 17, 2016 at 11:54 am #

    Have you ever made this crust for pies that need the crust to come up higher along the outside? Like a pumpkin pie?

    • Pamelas Customer Service November 21, 2016 at 10:01 am #

      Hi Cara,
      Yes, you can use the crust for a regular pie with edges.

  4. Susan November 22, 2016 at 8:08 pm #

    Should the crust be prebaked for a pumpkin pie prior to adding the filling? If yes, should it cool before adding the filling?

    • Pamelas Customer Service November 23, 2016 at 9:10 am #

      Hi Susan,
      Yes, prebake the pie for 10 minutes, let cool, add your pumpkin pie filling and bake according to your pumpkin pie recipe directions.

    • Lyla December 24, 2016 at 12:03 pm #

      Do you think prebaking is necessary for cheesecake too?

  5. melissa December 22, 2016 at 10:59 am #

    Can I skip the sugar?

    • Pamelas Customer Service December 23, 2016 at 10:21 am #

      Hi Melissa,
      We have not tried it without the sugar, as most graham cracker crust recipes do call for added sugar.

      • Michele Schultz June 16, 2018 at 12:17 pm #

        I think the sugar is necessary Because it caramelizes when it bakes and that probably is what helps hold the crust together

  6. Ambrose Bielecki January 25, 2017 at 7:34 am #

    I just tried to make a graham cracker crust using my normal proportions (1 cup of crumbs, 5 tbsp butter, and 1/3 of monk fruit sweetener) and it did not bake very firm, the crumbs I pressed onto the sides of the pie plate sloughed down to the bottom for the most part.. .it almost appears like there was too much butter in the mixture. Looks like it’s going to taste OK, but it didn’t perform like a regular crust.

  7. Jennifer November 22, 2017 at 10:41 am #

    I pushed the crust up around the rim for my pumpkin pie and prebaked it as instructed and let it cool. Now it is baking with the pumpkin pie filling but is burning because the recipe calls for a 425degree oven for 15 minuets and then reduced to 350 (the classic recipe) Hopefully I can scrape off the burnt part when serving. Next time I will not push it up around the sides and let the pie filling cover the crust, just need to butter the pie plate well.

    Recipe Rating: 4

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