Pecan-Graham Cracker Crust

Our version of a simple graham cracker crust includes chopped Georgia pecans.


  • ½ cup finely chopped pecans
  • 2 cups graham cracker crumbs (about 16 crackers)
  • ¼ cup packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, melted


Position a rack in the middle of the oven and preheat the oven to 350°F.

Spread the chopped pecans evenly on a baking sheet. Bake for 3 to 5 minutes, until lightly toasted. Set aside to cool.

In a medium bowl, mix together the graham cracker crumbs, pecans, and brown sugar. Drizzle in the butter a little at a time, mixing with a fork until the crumbs are evenly moistened.

Pour the crumb mixture over the bottom of a 9-inch pie pan and spread it out evenly. Using a flat-bottomed measuring cup, firmly press the crust into the bottom of the pan, working some of the crumbs up the sides of the pan. Put the crust in the freezer for about 15 minutes to set.

Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling.