Total Time
Prep 5 mins
Cook 10 mins

Originally from the Fanny Farmer Baking Book. I use it for my Lemon Meringue and Key Lime Pies. I don't usually add the cinnamon but it is an option.

Ingredients Nutrition


  1. Combine cracker crumbs and sugar in a bowl, then add the butter and optional cinnamon.
  2. Stir with a fork until crumbs are moistened.
  3. Empty the mixture in the pie plate, then pat and press mixture evenly all around the bottom and sides of the plate.
  4. Before filling, either bake in a preheated 350°F oven for 8-10 minutes or chill for about an hour.
  5. (You simply want the crust to be firm and both baking and chilling will do that, although I prefer baking.).
Most Helpful

Very basic and easy and VERY tasty. I didn't use the cinnamon, since I was filling it with lemon. I used it in a removable bottom tart pan and used the baked method. Worked great! Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME.

Outta Here February 20, 2010

Worked perfectly. I chose to bake the crust as the method of getting it to set up. I did not add the optional cinnamon. I used this as the crust for a key lime pie.

Marie Nixon June 12, 2009

Made as the crust for a key lime pie (baby sis recipe not on Zaar), I skipped the cinnamon as I did not see that flavor as compatible. I used my magic bullet mini-chopper unit to crush the graham crackers that come in rd cookie form here, my Pampered Chef wooden mini-tart shaper to press the crust into the pie plate & the pre-bake method to set the crust as you suggested. Easy-peasy w/an ideal outcome. Thx for sharing this useful recipe w/us. :-)

twissis November 16, 2008