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This easy graham cracker crust is made with just two ingredients and is the perfect base for small pies and tarts. It’s quick to prepare, full of flavor, and works well with both baked and no-bake desserts.
Why You’ll Love This Recipe
- Easy to Make: Just two ingredients and a few minutes to prepare.
- Works with Any Filling: Great with both sweet and tart desserts.
- Perfectly Portioned: Made for small pies – great for one or two servings.
If you’re making a small pie or dessert, this quick and easy graham cracker crust is just what you need. It comes together in minutes with no special equipment and has a buttery, slightly sweet flavor that works with both baked and no-bake fillings.
I use it often for creamy pies and fruit tarts. It’s simple, reliable, and tastes so much better than store-bought.
Use this versatile crust in many of our small dessert recipes like key lime pie for one, lemon meringue pie for one, pumpkin pie for one, peanut butter pie for one, and mini sweet potato pie.
Ingredients
If you have any ingredients leftover from this mini graham cracker pie crust recipe, check out our Leftover Ingredients Recipe Finder.
- Graham Cracker Crumbs: The base of the crust, providing a slightly sweet, nutty flavor. Find them in the cookie or baking aisle. In the UK, use digestive biscuits. Ginger snaps or vanilla wafers also work well. Got extras? Use them in small batch peanut butter bars, mini cheesecake, or a single serving s’mores dip.
- Butter: Melted butter binds the crumbs and adds rich flavor.
- Optional – Granulated Sugar: Add for extra sweetness if your filling isn’t too sweet. Skip it for pies like key lime pie for one or peanut butter pie for one; add it for mini sweet potato pie or other less sweet fillings.
Recipe Variations
This graham cracker crust can be easily customized to fit different flavors and dietary needs:
- Chocolate Crust: Use chocolate graham crackers instead of plain.
- Nutty Crust: Replace part of the crumbs with finely ground almonds or walnuts.
- Coconut Crust: Add shredded coconut to the crumb mixture – great for fruit pies like a mini mango lemon pie.
- Vegan Crust: Use vegan butter and vegan graham crackers.
How To Make A Graham Cracker Crust
These photos and instructions help you visualize how to make a small graham cracker crust. See the recipe box below for ingredient amounts and full recipe instructions.
Note: This recipe fits 10-ounce ramekin. Double the ingredients for a 5×5-inch baking dish.
- Crust the Crackers: Place graham crackers in a sealed zip-top bag and crush with a rolling pin until fine. Or, use a food processor or blender.
- Mix with Butter: Transfer the crumbs to a bowl. Add melted butter and stir until fully combined.
- Press Into Dish: Spoon the mixture into a 10-ounce ramekin or small dish. Press firmly with the back of a spoon to form an even crust.
- Bake or Chill
- No-Bake Desserts: Chill and proceed with your recipe.
- Baked Desserts: Bake at 350°F for 10 minutes, or as directed in your recipe.
Expert Tips
- Right Size: This recipe fits a 10-ounce ramekin (about 4 inches wide, 2 inches tall). Double the ingredients for a 5×5-inch or a 4×6-inch baking dish.
- Even Crust: Press the mixture firmly with the back of a spoon for a smooth, even layer that holds together well.
- Pre-Bake for Baked Pies: If your dessert is baked, pre-bake the crust at 350°F for 10 minutes to prevent sogginess.
- Use Real Butter: Salted butter gives the best flavor. Avoid margarine for the richest taste.
- Fix Dry Crumbs: If the mixture is too dry, stir in an extra 1/2 teaspoon of melted butter.
- Add Flavor: For pumpkin pies, add a pinch of cinnamon. For fruit pies, try a little lemon or orange zest.
Serving Suggestions
A graham cracker crust is more than just a base for pies and cheesecakes, it’s incredibly versatile:
- Fruit Tarts: Fill with single serving of vanilla pudding or homemade custard and top with seasonal fruits.
- Ice Cream Pie: Press into a dish and fill with a single serving of vanilla ice cream.
- Yogurt Parfait: Layer with yogurt and fruit for a lighter dessert.
- Creamy Pies: Try mini cheesecake bars or mini lemon meringue pie – both are made with a buttery graham cracker crust.
Frequently Asked Questions
Yes, pre-crushed graham cracker crumbs work great and save time.
You’ll need about 4 full graham cracker sheets for 1/2 cup of crumbs, or 2 sheets for 1/4 cup.
Yes, prepare and refrigerate it up to 2 days in advance.
This recipe fits a 10-ounce ramekin. Double it for a 5×5-inch or 4×6-inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small graham cracker pie crust or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Graham Cracker Crust
Equipment
Ingredients
- ¼ cup graham cracker crumbs
- 1 tablespoon salted butter
Instructions
- Pour the crumbs into a bowl. Add melted butter and stir until fully combined.
- Lightly butter the bottom and sides of a 10-ounce ramekin (or similarly sized dish) and spoon in the mixture. Press firmly with the back of a spoon to form an even crust.
- Bake or Chill: For No-Bake Desserts: Chill and proceed with your recipe.For Baked Desserts: Bake at 350°F for 10 minutes, or as directed in your recipe.
Notes
- Right Size: This recipe fits a 10-ounce ramekin (about 4 inches wide, 2 inches tall). Double the ingredients for a 5×5-inch or a 4×6-inch baking dish.
- Even Crust: Press the mixture firmly with the back of a spoon for a smooth, even layer that holds together well.
- Pre-Bake for Baked Pies: If your dessert is baked, pre-bake the crust at 350°F for 10 minutes to prevent sogginess.
- Use Real Butter: Salted butter gives the best flavor. Avoid margarine for the richest taste.
- Fix Dry Crumbs: If the mixture is too dry, stir in an extra 1/2 teaspoon of melted butter.
- Add Flavor: For pumpkin pies, add a pinch of cinnamon. For fruit pies, try a little lemon or orange zest.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These recipes are by far the best collection I’ve seen an have tried some. All excellent