Basic Graham Cracker Crust

READY IN: 15mins
Recipe by Marg CaymanDesigns

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.

Top Review by Outta Here

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.

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.).

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