graham cracker crust

This recipe came to The Times in a 1991 magazine article by film critic David Edelstein about Florida culinary specialties like conch chowder, alligator, stone crabs and Key lime pie. Key limes are small, yellowish, seedy and wildly more tart than their ordinary Persian counterparts. Unfortunately, Key limes grow slowly, so many Florida farmers replaced their Key lime trees with Persian ones. You can buy bottled Key lime juice at most supermarkets, but you can also make this easy pie with regular limes, although it won't be quite as delightfully tart.

Key Lime Pie

sweetened condensed milk

Key lime juice (see note)

cream of tartar

Whipped cream

Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.

Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.

<em>Learn how to make a thick, buttery homemade graham cracker crust with only 3 ingredients.</em>

Graham Cracker Crust

graham

Tablespoons (72 grams) unsalted butter, melted

(67 grams) granulated sugar

If you&#8217;re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin.

Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 &#8211; 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup like I do in these photos. It helps! The crust will be thick.

For a baked dessert, pre-bake this crust per your recipe&#8217;s directions. I usually pre-bake for 10 minutes at 300°F (149°C) or 7-8 minutes at 350°F (177°C). For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

Key Lime Pie is my husband's favorite dessert. After a disastrous attempt a few years ago, I'd always used store bought crust. But, since I've tried SO many of your recipes and they've all been AMAZING, I went with this one and it truly is great! Thank you for your recipes!!

Taste was great for my desert.   But like many others above, it was too hard to cut.  I did use parchment liner for the pan, and was able to remove the crust from the pan.   But cutting it was something else.  My suggestion that I will do next time is NOT to pack it tightly, but only firmly press it into the lined pan.   And do one pass with pressing rather than multiple passes.  I think you want some crumble when using a fork to eat your desert. Otherwise, it was great.

Just used this recipe to make mini strawberry pies. It's a really good crust that I've used before. Just wanted to let others know that one recipe of this filled five of the mini 5 inch aluminum pie plates. I wasn't sure how many it would fill, but it worked out perfectly for five.

This recipe is perfect. Contrary to others' experiences, this was NOT TOO HARD and CUT PERFECTLY. Don't mess with this crust. Sally is right. It is perfect.

I did your recipe like I did with any other of your recipes and once again, it didn’t fail me! It wAs a success and turned out really amazingly delicious! Thank you so much!

Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.

PHILADELPHIA 3-Step Cheesecake

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

sugar

vanilla

eggs

graham cracker crumb crust (6 oz.)

Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.

Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

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Learn how to make New York-Style Cheesecake -- in the instant pot! This cheesecake recipe is so much simpler than the oven version!

New York-Style Instant Pot Cheesecake

butter

graham crackers, pulsed into crumbs

pecans

cinnamon

cream cheese

salt

lemon zest

vanilla extract

cornstarch

+ 2 tablespoons granulated sugar

eggs egg yolk

sour cream

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 350ºF if you plan on baking the crust. If you're freezing it, you can skip this step. Regardless of which method you use, wrap your 6 or 7-inch springform pan tightly in foil and spray the inside of the pan with non-stick cooking spray.

crust: combine the butter and sugar in a microwave-safe...

crust: combine the butter and sugar in a microwave-safe bowl and zap until the butter melts, about 30-40 seconds. In a medium bowl, combine the cracker crumbs, pecans, and cinnamon. Pour the melted butter on top and using a rubber spatula mix until the crumbs are covered in the butter. Press the crumb mixture into the bottom of the prepared pan and about 1-inch up the sides. Place the pan in the freezer for 15-20 minutes or bake for 10 minutes. If baking, allow the crust to cool to room temperature before proceeding.

cheesecake filling: In the bowl of a stand mixer...

cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, vanilla, lemon zest, and cornstarch until smooth, about 1-2 minutes. Add the sugar and let it mix in completely before adding the eggs one at a time. Add the sour cream and mix until just combined. Pour the batter into the crust. Cover the top of the springform pan with a piece of foil and wrap it tightly around the rim.

pressure cook: Pour 1 1/4 cups of water...

pressure cook: Pour 1 1/4 cups of water into the base of the instant pot and place the steaming rack on the bottom. Place the springform pan on the rack. Lock the lid in place and seal the vent. Cook the cheesecake on manual high pressure for 37 minutes and allow the Instant Pot to naturally release its pressure for 25 minutes afterward (the 'keep warm' setting should still be on, you don't want to turn your IP off completely).

let cool: carefully remove the springform pan from the...

let cool: carefully remove the springform pan from the IP then remove the foil. Using a piece of kitchen towel, gently wipe the surface of the cheesecake if there is any moisture on the surface of the cake. Allow the cheesecake to cool to room temperature, about 3 hours before placing it in the refrigerator to cool overnight. Cheesecake can be prepared 24-48 hours in advance. Top with whipped cream, berries, or apple or cherry pie filling before serving!

You need less than 10 ingredients to make my Key Lime Pie Bars. These squares are zesty, filled with lime juice and are the perfect spring time dessert!

Key Lime Pie Bars

graham cracker rectangles

cinnamon powder

(1/2 cup) unsalted butter, melted

(14 oz) sweetened condensed milk

lime zest (about 3 limes)

key lime juice (regular limes are fine too)

Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave oven on.

In the bowl of an electric mixer fitted...

In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run for 2 minutes once added. Pie mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes.

Cool completely on rack. Filling will set as...

Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Slice and serve chilled.

This is the BEST Key Lime Pie...citrusy, sweet-tart -- the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust!

The BEST Key Lime Pie

graham cracker

sugar, I like all natural cane sugar

Tablespoons butter, melted

egg yolks (omit if making egg free)

oz Heavy Whipping Cream (I used organic), very cold

lime,

Preheat oven to 350°F. Melt butter and set...

Preheat oven to 350°F. Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve 1/4 cup crumb mixture for topping, if desired.

Pour crust mixture into 9" deep dish pie...

Pour crust mixture into 9" deep dish pie dish and using hands, press into bottom and up sides, evenly. Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack.

*If needed, cool for 10 minutes on rack,...

*If needed, cool for 10 minutes on rack, then transfer to freezer for 20-30 minutes to cool completely.

Preheat oven to 350°F.

Wash, dry and zest limes, set zest aside...

Wash, dry and zest limes, set zest aside until ready to use. Squeeze 3/4 cup of lime juice (about 24 key limes, or 6 Persian limes). Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scraping down sides once or twice. DO NOT SKIP THE LONGER WHIPPING.

Whip until batter is thickened.

Pour Key Lime filling into COOLED graham cracker...

Pour Key Lime filling into COOLED graham cracker crust. Bake at 350 for 15-20 minutes until center is set, but still jiggles slightly when shaken. DO NOT ALLOW TO BROWN. Remove from oven to cooling rack and cool for 30 minutes. Place in fridge for at least 3 hours -- if you remove sooner it will still taste good, it will just not be quite as set if you had let it sit longer in the fridge. See notes for details if making key lime mini pies.

While your pie is cooling, make whipped cream.Pour...

While your pie is cooling, make whipped cream.Pour cold whipping cream into cool bowl and whip until stiff peaks form. Add vanilla and powdered sugar, mixing on low until combined, then increase to speed to medium-high and whip until thick, almost to a light butter stage.

Scoop out and into piping bag with star...

Scoop out and into piping bag with star tip. Whipped cream in bag may be kept in fridge until ready to garnish pie. Garnish with whipping cream stars, a little lime zest, graham cracker crumbs and a slice of lime. Keep refrigerated until ready to serve and chill all leftovers.

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Describe your BEST Key Lime Pie...is it citrusy, sweet-tart, creamy -- with the perfect sweet-to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust? Well look no further...you found it!

The Best Key Lime Pie

This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her disastrous marriage to Carl Bernstein. It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor. We recommend eating it, though, not using it as a weapon.

lime juice

lime zest

graham cracker crust, refrigerated

In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.

Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.

Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.

These Key Lime Bars from Delish.com are just the right amount of tangy and sweet.

Key Lime Bars

Cooking spray,

graham crackers, crushed

butter,

c. sugar

cream cheese, softened to room temperature

c. lime juice

kosher salt

c. Cool Whip

lime

limes,

Instead of lime juice (from squeezing the juice from the lime), I used bottled key lime juice.
This recipe is amazing! I love making these, and they don't last too long after that.

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These Key Lime Pie Bars Couldn't Be Cuter

A creamy filling flavored with fresh lime juice and peel is baked in a prepared graham cracker crust for an easy, luscious cheesecake.

PHILADELPHIA 3-STEP Key Lime Cheesecake

thawed COOL WHIP Whipped Topping

Beat first 5 ingredients with mixer until blended. Add eggs; mix just until blended.

Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

Add tropical flavor to your dessert with a guava cheesecake! This PHILADELPHIA 3-STEP Guava Cheesecake is easy to make and perfect for summer parties. 

PHILADELPHIA 3-STEP Guava Cheesecake

guava paste,

Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Reminiscent of creamy, honeydew-scented Korean ice cream bars, this no-bake cheesecake leans into a fruit flavor that hasn’t had enough time in the sun: melon. Here, fresh cantaloupe purées into a smooth, fluffy pulp that sets into cheesecake, thanks to gelatin. Where the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do. Though the final drizzle of honey is optional, its floral taste works beautifully with the cantaloupe.

No-Bake Melon Cheesecake Bars

graham crackers (about 18 whole crackers)

unsalted butter, melted

kosher salt (Diamond Crystal)

(1/4-ounce 7-gram) packets powdered gelatin (about 5 teaspoons)

566 grams peeled cantaloupe, diced (about 3 cups)

(8-ounce 226-gram) package cream cheese,

120 milliliters heavy whipping cream

granulated sugar

Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.

Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.

Make the filling: In a small bowl or measuring cup, stir together 1/4 cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.

Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.

Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.

This simple 3 ingredient pie crust takes just minutes of prep - no baking required.

No Bake Graham Cracker Crust

graham cracker crumbs

Combine all ingredients in a bowl.

Using a fork, mix well until all ingredients are moistened.

Pour into a 9" pie plate and press evenly on the bottom and sides.

Refrigerate at least 30 minutes before filling.

Rich, creamy, and with a subtle sweetness to compliment the tang, this Air Fryer Cheesecake recipe is so quick and to make. A classic cream cheese filling overtop of a graham cracker crust, you’ll love how simple it is to put together.

Air Fryer Cheesecake

cream cheese (softened)

egg (room temperature)

graham crackers

brown sugar

Place the cream cheese in a bowl and beat with a mixer until slightly fluffy, about 2-3 minutes.

Add the sugar and beat another 1-2 minutes.

Add the egg and vanilla extract and beat for 30 seconds.

Pour the mixture on top of the crust (see below) and cook in the air fryer (on the air fry setting) at 300F degrees for 12 minutes.

Turn the air fryer off and let the cheesecake sit inside for 30 minutes. Remove and let cool full at room temperature.

Chill in the fridge for 3 hours or overnight before serving.

Serve topped with whipped cream, strawberries, blueberries or chocolate syrup.

Use a food processor to grind the graham crackers into crumbs.

Combine the ingredients in a bowl and mix until the graham cracker are dampened and starting to stick together.

Line 2 mini spring form pans with parchment paper.

Press the crust into the bottom of each pan (see below for crust instructions).

Cook in the air fryer (on the air fry setting) at 350F degrees for 3 minutes. Remove and let cool fully before adding cheesecake filling.

My perfect 2 ingredients Cheesecake crust will take your No-bake cheesecakes to the next level

2 ingredients cheesecake crust (Graham cracker crust)

Unsalted butter

300 g Biscuit crumb (eg. Digestive, Graham cracker)

Start with the melting butter in the microwave, then let it cool slightly while preparing the biscuit crumbs

Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together

Line a spring form or Mousse cake ring (adjustable in size)  (set it to 16cm / 6 inches) with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed, place it into the freezer while preparing the filling

Once cheesecake crust sets, very carefully remove the ring / spring form

Find out how to make this amazing no-bake Cherry Cheesecake. This fluffy Cherry Cheesecake takes just a handful of ingredients, 10 minutes to prep and is sure to dominate the dessert table.

Cherry Cheesecake

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

tub (8 oz.) COOL WHIP Whipped Topping, thawed

cherry pie filling

Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.

Refrigerate 3 hours. Serve topped with cherry pie filling.

Take the creamy decadence of cheesecake, plus the buttery crumbly goodness of a graham cracker style crust, and now shrink it down to a one serving size and make it undetectably vegan AND gluten free!  This will be your new favorite treat, and it comes with a bunch of fruit or whipped cream topping options!

Top 29 graham cracker crust recipes from across the web

The most viewed graham cracker crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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2 ingredients cheesecake crust (Gra...

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Mini Strawberry Pies Recipe

S'mores Cheesecake Recipe

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Easy No-Bake Hawaiian Marshmallow P...

No Bake Monster Cookie Dough Cheese...

Gluten-Free Graham Cracker Crust

Easy Creamy Lemon Squares

Key Lime Pie For One

Top 29 graham cracker crust recipes from across the web

The most viewed graham cracker crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Key Lime Pie

Graham Cracker Crust

PHILADELPHIA 3-Step Cheesecake

New York-Style Instant Pot Cheeseca...

Key Lime Pie Bars

The BEST Key Lime Pie

Key Lime Pie

Key Lime Bars

PHILADELPHIA 3-STEP Key Lime Cheese...

PHILADELPHIA 3-STEP Guava Cheesecak...

No-Bake Melon Cheesecake Bars

No Bake Graham Cracker Crust

Air Fryer Cheesecake

2 ingredients cheesecake crust (Gra...

Cherry Cheesecake

Mini Vegan Cheesecakes (Fully Glute...

Strawberry Pie

Mini Strawberry Pies Recipe

S'mores Cheesecake Recipe

Graham Cracker Crust Recipe

Mississippi Mud Pie

Hot Chocolate Cheesecake

PHILADELPHIA 3-STEP Pumpkin Cheesec...

PHILADELPHIA 3-STEP Chocolate Chip ...

Easy No-Bake Hawaiian Marshmallow P...

No Bake Monster Cookie Dough Cheese...

Gluten-Free Graham Cracker Crust

Easy Creamy Lemon Squares

Key Lime Pie For One

The most viewed graham cracker crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine