This buttery graham cracker crust recipe is perfect to use when making a single serving pie. Great for mini baked pies, no-bake pies, and cheesecakes. Easy 2 ingredient recipe!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: dessert, graham cracker pie crust, pie, pie crust
Pour crumbs into a medium sized bowl. Stir in the melted butter.
Butter the bottom and sides of an 8 or a 10-ounce ramekin and pour the crumbs into the dish. Using your fingers or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
If the crust needs to be pre-baked, bake at 350°F for 8-10 minutes. If this crust is for a no-bake pie recipe, use as instructed in your recipe.
Notes
Expert Tips
Size Matters: This recipe is designed for a 10-ounce ramekin, which typically measures 4 inches in diameter and 2 inches in height. For a larger crust, simply double the ingredient quantities. This will work well for a 5x5-inch or a 4x6-inch baking dish, both of which have a similar base area.
Smooth and Even: To get a well-structured crust, use the back of a spoon to press down the crumb mixture into your dish. Make sure to smooth out any bumps so the crust holds together.
To Bake or Not: While some crusts are fine without baking, a quick stint in the oven (especially for baked pies) will keep your crust from getting soggy. So, if your recipe involves baking, it's worth pre-baking the crust.
Choose Real Butter: Skip the margarine and go for real, preferably salted, butter. The flavor payoff is considerable and gives your crust that rich, buttery taste.
Texture Troubleshooting: If your crust mixture feels too dry or crumbly, simply add an extra 1/2 teaspoon of melted butter and mix.
Flavor Boost: Looking to elevate your crust? Add a pinch of ground cinnamon for pumpkin pies. For fruit-based pies, a bit of lemon or orange zest can add a delightful twist.
Any of these mini pie recipes would be perfect to use with a homemade graham cracker crust.