Graham-Cracker Piecrust

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • cups graham-cracker crumbs
  • ¼ cup sugar
  • ¼ cup chopped almonds
  • ¼ cup butter, melted
  • ¼ teaspoon salt


Combine all ingredients. Press the mixture evenly onto the bottom and sides of a greased pie plate or Springform pan. This makes enough to line a large springform pan (10½ inches). Chill.

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