Mini Graham Cracker Pie Crust Recipe

baked graham cracker crusts in a muffin tin.

5 from 1 vote

Mini Graham Cracker Pie Crust Recipe

Mini Graham Cracker Crusts are a delicious crunchy, buttery base for baked and no-bake mini pies and cheesecakes and the perfect dessert for holiday parties. With just 3 simple ingredients and a muffin tin, you can make 12 homemade mini crusts ready for your favorite pie filling recipe.

Prep Time10

Cook Time6

Total Time16

Course: Dessert

Cuisine: American

Servings:

Calories: 83kcal

Author: Cara Lanz

Ingredients

1 ¼ cups graham cracker crumbs 9 graham cracker sheets
1 tablespoon sugar granulated sugar or brown sugar
5 tablespoons melted butter

Optional

½ teaspoon cinnamon
1 beaten egg white for baked mini pies

Instructions

Prepare a 12-cup muffin tin with cupcake liners. Preheat the oven to 400 degrees.
Grind graham crackers in a food processor or blender or crush them with a rolling pin in a ziplock bag.
Add the sugar and melted butter to the graham cracker crumbs and stir until combined.
Place one heaping tablespoon of graham cracker crumbs into each muffin cup. Pack the crumbs down with the back of a spoon.
Bake for about 6 minutes or until light golden brown. Cool before adding no-bake filling.

Notes

To keep mini crusts from getting soggy in baked pies, brush the unbaked graham cracker crusts with beaten egg white and bake as directed. Fill and bake the crusts according to the filling recipe.
For no-bake mini pies, cool the crusts before adding filling unless the filling recipe states otherwise.
For frozen or no-bake pies, you don't have to bake the crust, but I recommend it for a sturdy crust that doesn't crumble apart.

Nutrition