slice of chocolate cream pie plated
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Graham Cracker Pie Crust

Cookie crusts...a fun way to use cookie crumbs. They're pre-sweetened bits of food hugs, waiting to be mixed with melted butter and pressed into a pie pan. Graham Crackers are classic, but other cookies can be used as well.
Adapted from King Arthur Flour
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: General
Keyword: Cookie Pie Crust, Cookies, King Arthur Flour, Pie Crust, Pies
Servings: 12 slices
Calories: 125kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

  • 1-3/4 cups graham cracker crumbs (from about 10-11 crackers), or cookie crumbs of your choice (See Recipe Notes)
  • 1/4 cup confectioners' sugar or granulated sugar, adjust amount is needed based on the type of cookie you're using
  • 6 tablespoons butter, melted

Procedure

  • In a medium-sized mixing bowl, combine the crumbs, sugar, and butter.
  • Press the mixture into the bottom and partway up the sides of a 9-inch pie pan or springform pan. I use a tool called a pie tamper...it's quite handy!
  • If you're using a 9-inch non-deep dish pan, you'll likely have 1/4 to 1/2 cup of extra crumb mixture. This can become a garnish for the pie, if you like.
  • To blind-bake the crust, place it in a preheated 375°F oven for 15 minutes, just until set and you smell the cookies toasting. Remove the crust from the oven, cool on a rack, and finish with the filling of your choice.
  • See Recipe Notes for variations to make a cookie crust

Recipe Notes

About 11 whole graham crackers will yield 1 3/4 cups. Forty chocolate wafer cookies (9 ounces) will yield 2 cups; 71 vanilla wafer crackers (8 3/4 ounces) will crunch down to 2 cups of crumbs; and 43 gingersnaps (10 3/4 ounces) will crush down to 2 cups of crumbs.
Variations
  • To make a chocolate cookie crust, replace the graham crackers with 2 cups of chocolate cookie crumbs.
  • To make a vanilla wafer crust, replace the graham crackers with an equal amount of vanilla wafer cookie crumbs.
  • To make a gingersnap crust, replace the graham crackers with 2 cups of crushed gingersnaps.
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