This was clipped from a cardboard box, probably for Graham Crackers. Recipe is typed below (there was a typo that I corrected) along with a scanned copy you can click if you’d like to view a larger size.

Graham Crackers Crust Recipe


Basic Crumb Crust:

1 Inner Seal Packet of NABISCO Graham Crackers, finely rolled (about 1 2/3 cups crumbs)
1/4 cup sugar
1/4 cup softened butter or margarine

Roll NABISCO Graham Crackers to fine even crumbs. Putting crackers in a plastic or cellophane bag or between two sheets of wax paper prevents scattering and lets you see the fineness and uniformity as you go along.

Pour crumbs into bowl. Add sugar and softened butter or margarine. Blend well with fingers, fork or pastry blender.

Pour crumb mixture into 9 inch pie plate. Distribute mixture evenly. Set an 8-inch pie plate on top of crumbs and press firmly to make an even layer on bottom and sides of 9-inch pie plate. Remove 8-inch pie plate. Crust is now ready to fill as is, to freeze (for ice cream pie) or to bake in a moderate oven (375°F.) 8 minutes (for a crisper crust and extra delicious flavor).

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4 Responses to Basic Graham Cracker Crumb Crust Recipe Clipping

sue smith
Published 28 September, 2008 in 2:43 pm

I’m looking for a recipe that was on the box of Nabisco graham crakers in the 1980″s. The base was graham crust and the filling was like a custard

Jan Major
Published 18 January, 2009 in 8:31 am

I am looking for a recipe that was on the box of Nabisco Graham Cracker Crumbs for a cheesecake that was made in a spring form pan.

Connie Bozeman
Published 7 May, 2009 in 1:03 pm

I am looking for the recipe for cheesecake that was on the Keebler rahams box which instructed you to turn off the oven and let the cheesecake rest. Help!

Marie Long
Published 20 August, 2009 in 11:09 am

I have not had a good result using my old gramham cracker crumb pie crust recipe. Have you changed the size of the box? Didn’t it used to be a 16oz. instead of the 14.4oz it is now???

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