Mini Graham Cracker Crust

a spoonful of lemon pie next to the larger pie on a napkin with a lemon on it.

5 from 2 votes

This mini graham cracker crust is made with just two ingredients and is the perfect base for small pies and tarts. It’s quick to prepare and fits perfectly in a small dish.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: dessert, graham cracker crust, graham cracker pie crust, pie, pie crust

Servings: serving

Author: Joanie Zisk

Equipment

10-ounce ramekin

Ingredients

¼ cup graham cracker crumbs
1 tablespoon salted butter

US - Metric

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 5x5-inch or a 4x6-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.

Any of these mini pie recipes would be perfect to use with a homemade graham cracker crust.

Nutrition

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