2cupsfinely crushed graham cracker crumbs(about 17 whole crackers)
⅓cuppacked brown sugar
Use a food processor to process the graham crackers into fine crumbs. You’ll need two cups, which is about 17 whole graham crackers. You can also place the crackers in a zippered bag and roll with a rolling pin, but make sure the crumbs are very fine. This will help hold the crust together best.
Place the crumbs in a medium bowl and add the brown sugar and butter. Mix until well combined.
Press the mixture into the bottom of a pie plate. This pie crust will fill an 8 or 9” deep dish pie plate or an 8x8 or 9x9 square pan. The thickness of the crust will change based on the exact size of the pie plate. This would also work for 2 thinner 8" pie plates if you like a thinner graham cracker crust.
Use a measuring cup or small glass to firmly press the graham crackers on the bottom and up the sides of the plate. Pressing firmly is important! This will help the crust hold together while serving.
Bake at 375º Fahrenheit for 5-8 minutes.
Allow the crust to cool before filling.
If you want to use this for a no bake pie and not bake the crust, refrigerate the crust for 2 hours before filling. This will firm the butter up and help the crust to hold together.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1/8 of the pie crust. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**