Homemade Graham Cracker Crust

By Ann Fulton

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!
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Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!

 

A good pie crust will elevate dessert. And in this case, it’s easy.

No rolling. Three simple ingredients. Nothing fussy.

Trusty store-bought options offer a convenient choice and do the trick, but as is often the case, something homemade tends to up the game. 

The graham cracker is uniquely American, and while similar biscuits and crackers are found in other parts of the world, there’s nothing quite the same. Whether it’s the classic s’more, a snack topped with peanut butter, or the much-loved pie crust, the graham cracker has an iconic taste and texture that reminds many of us of our childhood.

There are a few different brands of graham crackers on the market, and they may produce a slightly different crust, but one is not necessarily better than another for this recipe. And though the similar biscuits and crackers mentioned won’t precisely replicate the traditional crust, they often work.

Depending on the flavor profile and texture desired, you can replace the graham crackers in the following recipe with an equal amount of vanilla wafers, digestive biscuits, gingersnaps, pretzels, Oreos, animal cracker, shortbread cookies, and even corn flakes.  

And as mentioned, it’s easy. Once the crumbs are mixed with the melted butter and sugar, the mixture is simply pressed into an ungreased pie plate. Ten minutes in the oven will set the crust to crisp perfection, and it’s ready for your favorite fillings. 


		<div id="blog-recipe" class="blog-mile6-recipe blog-mile6-medium-image blog-mile6-numbered-methods"
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	        <img class="blog-mile6-google-image" src="https://fountainavenuekitchen.com/wp-content/uploads/2024/06/2024_FAK_GrilledCaesar_020.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image">

	        <div class="blog-mile6-recipe-title" itemprop="name">Grilled Caesar Salads</div><div class="timings-wrapper"><div class="blog-mile6-recipe-summary recipe-timing"><strong>Prep Time:</strong> <span itemprop="prepTime" content="P">12 minutes (which includes time to make the dressing)</span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Cook Time:</strong> <span itemprop="cookTime" content="PT3M">3 minutes </span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Total Time:</strong> <span itemprop="totalTime" content="PT15M">15 minutes </span></div></div><div class="blog-mile6-recipe-summary recipe-yield"><strong>Yield:</strong> <span itemprop="recipeYield">4 servings (easy to make as few or many as needed)</span></div>
	        <div class="blog-mile6-recipe-summary" itemprop="description">Cool, crisp romaine is quickly seared and then brushed with a classic, creamy Caesar dressing for salad that's destined to become a family and entertaining favorite. For a complete meal, grill salmon, shrimp, chicken, or steak to serve alongside.</div>

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	            <div class="blog-mile6-ingredient-section" mile6section="0">
	<div class="blog-mile6-subheader">Ingredients </div><div class="blog-mile6-ingredients"><div class="blog-mile6-ingredient-item" mile6item=""><ul>
<li itemprop="recipeIngredient">2 large heads of romaine lettuce, cut in half lengthwise (<em>see notes</em>)</li>
<li itemprop="recipeIngredient">Olive or avocado oil or spray</li>
<li itemprop="recipeIngredient">Kosher salt and freshly cracked black pepper</li>
<li itemprop="recipeIngredient"><a href="https://fountainavenuekitchen.com/easy-caesar-salad-dressing/" target="_blank" rel="noopener">Classic Caesar Salad Dressing</a> or your favorite creamy store-bought Caesar dressing</li>
<li itemprop="recipeIngredient"><strong>Optional for serving:</strong> <a href="https://fountainavenuekitchen.com/homemade-parmesan-croutons/" target="_blank" rel="noopener">Parmesan Croutons</a> (or your favorite store-bought) or <a href="https://fountainavenuekitchen.com/polenta-croutons/" target="_blank" rel="noopener">Polenta Croutons</a>; halved or quartered cherry tomatoes; anchovies; shredded Parmesan cheese</li>
<li itemprop="recipeIngredient"><strong>For a complete meal:</strong> grilled chicken, salmon, steak, shrimp, seared tofu, sautéed mushrooms and/or roasted chickpeas</li>
</ul>
</div></div>
	            </div>

	            <div class="blog-mile6-method-section" mile6section="1">

				<div class="blog-mile6-subheader">Instructions </div><div class="blog-mile6-methods" itemprop="recipeInstructions"><div class="blog-mile6-method-item" mile6item=""><p><strong>Before you start:</strong> The goal is to quickly sear the surface of the romaine while keeping it crisp. A HOT grill will make this happen. It’s also best to put the romaine on the grill when it’s cold from the fridge. This helps achieve the lightly seared surface with an interior that’s still crisp and cool.</p>
<p><strong>Advance prep:</strong> You may cut the romaine up to two hours in advance. I often place it on a platter and refrigerate, uncovered, and then lightly spray with oil just before grilling. If prepping in advance, do not salt, as the salt will draw out moisture, making it difficult to get a good, quick sear on the grill.</p>
<p><strong>When ready to eat: </strong>Preheat the grill to high. Lightly brush both sides of the romaine halves with olive or avocado oil or lightly spray with an oil mister. You may season with some salt and pepper now or wait to do it upon serving.<br />
Place the romaine, cut side down, on the hot (uncovered) grill for 1-2 minutes or until lightly charred in spots. Flip, and grill for another minute. Watch closely; the outside of the lettuce should be golden in places (a few charred spots are fine) while the insides are still cool and crisp.<br />
Remove from the grill and sprinkle with salt and pepper if you did not do this earlier. Evenly brush the cut sides of each romaine half with dressing – I go light, just a tablespoon or so, and then serve with additional dressing on the side for people to add more if they like. Also, I often use a pastry brush, which makes it easy to work the dressing into the crevices. Sprinkle with croutons and optional toppings of choice.</p>
<p><strong>For a complete meal</strong>, add grilled chicken, salmon, shrimp, or steak. Seared tofu and/or sautéed mushrooms are great vegetarian options. For those who enjoy, mushrooms offer a lovely addition along with any of seafood and meat options.</p>
</div></div>
	            </div>
	            <div class="blog-mile6-note-section" mile6section="2">
				<div class="blog-mile6-subheader">Notes & Tips</div><div class="blog-mile6-notes"><div class="blog-mile6-note-item" mile6item=""><p><strong>What if the hearts of romaine aren’t very big? </strong>Large hearts of romaine work well; you want to have two substantial portions when halved. If they are slender, I use one whole heart per serving, slicing a thin layer from one side to make a flat surface for the grill.</p>
<p>Discard any limp or blemished outer lettuce leaves and cut off a thin sliver of the root end if browned. Just be sure to leave the stem end intact so the lettuce holds together.</p>
<p><strong>Mix it up:</strong> Grilled Caesars are also delicious with Parmesan peppercorn dressing.</p>
<p><strong>Leftovers? </strong>While the salads are best served immediately, we have refrigerated leftovers and enjoyed the next day. In this case, enjoy cold from the fridge rather than reheating.</p>
</div></div>
	            </div><a class="jump-to-recipe" href="https://www.youtube.com/channel/UCV1E5ukebplVC9OpjeeYNdw">More On YouTube</a> <a class="jump-to-recipe" href="https://www.instagram.com/fountainavenuekitchen?utm_source=ig_button&utm_campaign=ig_header_button" target="_blank">More on Instagram</a><br><div class="wprm-call-to-action wprm-call-to-action-simple" style="display:flex;justify-content:center;color: #ffffff;background-color: #616161;margin: 0px;padding: 50px;padding-bottom: 30px;padding-top: 30px;text-align:left;">
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Three ingredients – butter, sugar, and graham cracker crumbs – are mixed together for a delicious crust.

I’ve used this graham cracker crust with a wide variety of recipes, and it consistently delivers excellent results:  

What size pie plate will the graham cracker crust work with? I most often use this crust in a standard 9- x 1½-inch pie plate, and there are enough crumbs to make a nice thick edge. There will be enough of the crumb mixture, however, to press into a 10-inch standard pie plate or a 9-inch deep dish plate. In this case, the edges will be somewhat thinner.

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!

Graham crackers are pulverized in a small chopper or food processor and then go into a mixing bowl. Alternatively, you may purchase graham cracker crumbs and skip this step. 

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!

Sugar is added to the graham cracker crumbs.

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!

Melted butter is then mixed in.

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!Helpful hints: I use the flat bottom of a small measuring cup to gently press down on the crumbs and to push the crust up the sides. Then, as I hold the cup against the side, I use my fingers to press down along the top to make a nice, clean edge. 


		<div id="blog-recipe" class="blog-mile6-recipe blog-mile6-medium-image blog-mile6-numbered-methods"
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	        <img class="blog-mile6-google-image" src="https://fountainavenuekitchen.com/wp-content/uploads/2024/06/2024_FAK_GrilledCaesar_020.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image">

	        <div class="blog-mile6-recipe-title" itemprop="name">Grilled Caesar Salads</div><div class="timings-wrapper"><div class="blog-mile6-recipe-summary recipe-timing"><strong>Prep Time:</strong> <span itemprop="prepTime" content="P">12 minutes (which includes time to make the dressing)</span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Cook Time:</strong> <span itemprop="cookTime" content="PT3M">3 minutes </span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Total Time:</strong> <span itemprop="totalTime" content="PT15M">15 minutes </span></div></div><div class="blog-mile6-recipe-summary recipe-yield"><strong>Yield:</strong> <span itemprop="recipeYield">4 servings (easy to make as few or many as needed)</span></div>
	        <div class="blog-mile6-recipe-summary" itemprop="description">Cool, crisp romaine is quickly seared and then brushed with a classic, creamy Caesar dressing for salad that's destined to become a family and entertaining favorite. For a complete meal, grill salmon, shrimp, chicken, or steak to serve alongside.</div>

			<div class="blog-mile6-header">
			<div style="float:left; margin-right:10px">
			<a data-pin-do="buttonPin" data-pin-tall="true" href="https://www.pinterest.com/pin/create/button/?url=https://fountainavenuekitchen.com/recipe/grilled-caesar-salads-2/&media=&description=Cool, crisp romaine is quickly seared and then brushed with a classic, creamy Caesar dressing for salad that's destined to become a family and entertaining favorite. For a complete meal, grill salmon, shrimp, chicken, or steak to serve alongside."></a>

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	            <div class="blog-mile6-ingredient-section" mile6section="0">
	<div class="blog-mile6-subheader">Ingredients </div><div class="blog-mile6-ingredients"><div class="blog-mile6-ingredient-item" mile6item=""><ul>
<li itemprop="recipeIngredient">2 large heads of romaine lettuce, cut in half lengthwise (<em>see notes</em>)</li>
<li itemprop="recipeIngredient">Olive or avocado oil or spray</li>
<li itemprop="recipeIngredient">Kosher salt and freshly cracked black pepper</li>
<li itemprop="recipeIngredient"><a href="https://fountainavenuekitchen.com/easy-caesar-salad-dressing/" target="_blank" rel="noopener">Classic Caesar Salad Dressing</a> or your favorite creamy store-bought Caesar dressing</li>
<li itemprop="recipeIngredient"><strong>Optional for serving:</strong> <a href="https://fountainavenuekitchen.com/homemade-parmesan-croutons/" target="_blank" rel="noopener">Parmesan Croutons</a> (or your favorite store-bought) or <a href="https://fountainavenuekitchen.com/polenta-croutons/" target="_blank" rel="noopener">Polenta Croutons</a>; halved or quartered cherry tomatoes; anchovies; shredded Parmesan cheese</li>
<li itemprop="recipeIngredient"><strong>For a complete meal:</strong> grilled chicken, salmon, steak, shrimp, seared tofu, sautéed mushrooms and/or roasted chickpeas</li>
</ul>
</div></div>
	            </div>

	            <div class="blog-mile6-method-section" mile6section="1">

				<div class="blog-mile6-subheader">Instructions </div><div class="blog-mile6-methods" itemprop="recipeInstructions"><div class="blog-mile6-method-item" mile6item=""><p><strong>Before you start:</strong> The goal is to quickly sear the surface of the romaine while keeping it crisp. A HOT grill will make this happen. It’s also best to put the romaine on the grill when it’s cold from the fridge. This helps achieve the lightly seared surface with an interior that’s still crisp and cool.</p>
<p><strong>Advance prep:</strong> You may cut the romaine up to two hours in advance. I often place it on a platter and refrigerate, uncovered, and then lightly spray with oil just before grilling. If prepping in advance, do not salt, as the salt will draw out moisture, making it difficult to get a good, quick sear on the grill.</p>
<p><strong>When ready to eat: </strong>Preheat the grill to high. Lightly brush both sides of the romaine halves with olive or avocado oil or lightly spray with an oil mister. You may season with some salt and pepper now or wait to do it upon serving.<br />
Place the romaine, cut side down, on the hot (uncovered) grill for 1-2 minutes or until lightly charred in spots. Flip, and grill for another minute. Watch closely; the outside of the lettuce should be golden in places (a few charred spots are fine) while the insides are still cool and crisp.<br />
Remove from the grill and sprinkle with salt and pepper if you did not do this earlier. Evenly brush the cut sides of each romaine half with dressing – I go light, just a tablespoon or so, and then serve with additional dressing on the side for people to add more if they like. Also, I often use a pastry brush, which makes it easy to work the dressing into the crevices. Sprinkle with croutons and optional toppings of choice.</p>
<p><strong>For a complete meal</strong>, add grilled chicken, salmon, shrimp, or steak. Seared tofu and/or sautéed mushrooms are great vegetarian options. For those who enjoy, mushrooms offer a lovely addition along with any of seafood and meat options.</p>
</div></div>
	            </div>
	            <div class="blog-mile6-note-section" mile6section="2">
				<div class="blog-mile6-subheader">Notes & Tips</div><div class="blog-mile6-notes"><div class="blog-mile6-note-item" mile6item=""><p><strong>What if the hearts of romaine aren’t very big? </strong>Large hearts of romaine work well; you want to have two substantial portions when halved. If they are slender, I use one whole heart per serving, slicing a thin layer from one side to make a flat surface for the grill.</p>
<p>Discard any limp or blemished outer lettuce leaves and cut off a thin sliver of the root end if browned. Just be sure to leave the stem end intact so the lettuce holds together.</p>
<p><strong>Mix it up:</strong> Grilled Caesars are also delicious with Parmesan peppercorn dressing.</p>
<p><strong>Leftovers? </strong>While the salads are best served immediately, we have refrigerated leftovers and enjoyed the next day. In this case, enjoy cold from the fridge rather than reheating.</p>
</div></div>
	            </div><a class="jump-to-recipe" href="https://www.youtube.com/channel/UCV1E5ukebplVC9OpjeeYNdw">More On YouTube</a> <a class="jump-to-recipe" href="https://www.instagram.com/fountainavenuekitchen?utm_source=ig_button&utm_campaign=ig_header_button" target="_blank">More on Instagram</a><br><div class="wprm-call-to-action wprm-call-to-action-simple" style="display:flex;justify-content:center;color: #ffffff;background-color: #616161;margin: 0px;padding: 50px;padding-bottom: 30px;padding-top: 30px;text-align:left;">
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Need a gluten-free graham cracker crust? I’ve got you covered! This gluten-free graham cracker crust will delight the gluten eaters as well. 

🧡 If you enjoyed this recipe, please give 5 stars and a comment below! And feel free to post on your favorite social media channels and tag @fountainavenuekitchen!

Homemade Graham Cracker Crust
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 pie crust*
With just three pantry staples and about 10 minutes of prep-time, this crisp and toasty homemade crust will elevate your pie game!
Ingredients
  • 1½ cups graham cracker crumbs (150g from 10 full graham cracker sheets)
  • 6 tablespoons (84g) melted butter
  • ¼ cup (48g) granulated sugar**
Instructions

Pre-heat oven to 350℉.

If you’re starting with graham crackers, use a food processor or blender to grind them into fine crumbs (I break them up a bit before adding to the processor). Alternatively, you can put the crackers in a zip-top bag and crush them into fine crumbs with rolling pin.

In a mixing bowl, combine graham cracker crumbs, butter, and sugar. The mixture will be thick and sandy.

Press into the bottom and up the sides of a 9- to 10-inch pie plate. Helpful hint: Use the bottom of a flat measuring cup to more easily press the crumbs into an even, compact layer, making sure to press into the corners too.

Bake the unfilled crust for 10 minutes (or according to your recipe’s instructions) and then cool before filling and baking. You can also use the baked and cooled crust for a no-bake dessert, like a pudding or ice cream pie. (For the Lemon Pie, you can fill the crust when it comes out of the oven – no need to cool!)

Storage: The crust will keep in the refrigerator for up to 5 days. Once cooled, wrap it well, being careful not to bump the edges. A well-wrapped crust may also be frozen for up to three months.

Notes

*Size of pie plate: This recipe contains enough crumbs to cover a standard 10″ pie crust. That said, I most often use it with a standard 9-inch pie plate, and we enjoy the slightly thicker crust that results.

*Vary the flavor profile: You may use an equal amount of gingersnaps, vanilla wafers, chocolate wafers, Oreos, digestive biscuits, pretzels, animal cracker, shortbread cookies, and even corn flakes in place of graham crackers.

**Sugar adjustment: If your pie filling is not too sweet and you’d like a sweeter crust to balance it, you may use up to ⅓ cup sugar in this crust recipe. Reducing the sugar, however, may create a crumbly crust.

Need a gluten-free graham cracker crust? Click HERE for that adaptation. (It’s delicious!)

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