Pecan Graham Cracker Crumb Crust

This variation of the plain graham cracker crust is quick and easy. It is an excellent alternative to the classic flour based piecrust and is perfect for any filling that doesn’t require baking after filling. I use this crust for key lime pie, cream pies and no-bake type cheesecakes.

4 oz graham cracker crumbs
1 cup chopped pecans
4 tablespoons melted butter
2 tablespoons granulated sugar

Using a rolling pin or food processor crush the crackers to make small crumbs. Coarsely chop the pecans. Combine all four ingredients in a bowl and blend well to coat everything evenly with the butter.

Pour in to a pie can and with the back of a spoon or bottom of a glass firmly press the crumbs into the pan to an even thickness.

Bake in a pre-heated 350 degree oven for about 10 minutes, or until edges begin to brown. Remove from the oven, cool completely and fill as desired. Can be made a day ahead and filled when needed.

Makes enough for an 8 or 9 inch pie pan.

    • Felicia
    • September 19th, 2013

    Is there a reason not to use it for a baked cheesecake?

    • I haven’t used it for a baked cheesecake yet, but I don’t see why it wouldn’t work. I’d recommend pre-baking it for 8-10 minutes at 350 degrees and cooling it before adding your filling so the crust on the bottom doesn’t get too soggy.

  1. I bet this makes a typical graham cracker crust SO much better than it already is. Thanks for sharing!

  2. I used your crust recipe with almonds ( since I had no pecans) and filled it with french lemon cream .. FANTASTIC! Thankyou🙂

  3. The only way this could be better is with bacon.😉

    Just wanted to let you know I did your dry brine roast turkey again this year and it was once again stellar.

    Happy Thanksgiving to you and your family!

  4. now this just sounds and looks fabulous (great photo) and will certainly be my next go-to for a cream type pie – yum … Happy Thanksgiving my good friend

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