Graham Cracker Crust

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!


    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.

Customer Reviews

Based on 8 reviews

Can I use some type of oil instead or melted butter?


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.

Ambrose Bielecki

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.


Can I skip the sugar?


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