Almond Graham Cracker Pie Crust

A graham cracker pie crust in a glass pie pan surrounded by graham crackers and almonds.

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This nutty, rich pie crust has extra flavor from almonds and cinnamon. It works well with a fresh fruit filling or a creamy pumpkin or chocolate filling. You can also use this as a base for cheesecake or tarts.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: graham crackers, holiday baking, PIe, pie crust

Servings:

Calories: 230kcal

Equipment

1 Food Processor
1 9-inch pie plate
1 rubber spatula

Ingredients

12 each Graham cracker sheets (2 square crackers per sheet)
½ cup almonds
¼ cup granulated sugar
½ tsp cinnamon
½ cup butter, melted

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Instructions

Preheat the oven to 350℉.
Place the graham crackers in the bowl of a food processor and process until completely broken up but not yet into crumbs. Add the almonds and continue processing (use the pulse function if you need to) until the crackers are small crumbs and the almonds are tiny pieces.
Place the cracker and almond crumbs into a medium bowl. With a rubber spatula, stir in the sugar and cinnamon until completely blended.
Gently stir in the melted butter and stir until the butter coats all the crumbs and the mixture holds together when pressed between your fingers.
Press the mixture into the bottom of a 9-inch pie pan and then press it up the sides to the edge of the pie pan. Place it in the middle of your preheated oven and bake for 10 minutes, or until lightly browned. You should start to smell the toasted crackers!
Remove it from the oven and allow it to cool. Once cooled, it is ready for your filling!

Notes

You can make this ahead, but don't bake it! Wrap the unbaked pie crust in plastic wrap and store in your refrigerator for a couple of days or the freezer for 1 - 3 months. Bring it to room temperature before baking.

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