My mother-in-law Marie deserves all the credit for this delicious minestrone soup recipe. It was her ingenious idea to throw mini meatballs into this soup. It's very hearty and loaded with veggies. I always make it like this now!

How to Properly Spread Out a Graham Cracker Crust in the Pan

I have two helpful hints for how to flawlessly execute the humble graham cracker crust.

Graham Cracker Crust Tip #1: Press it Firmly Into the Pan!

Your crust mixture needs to be firmly pressed into the pan. I start by using my fingers, then switch to a flat-bottomed glass. Press the bottom of the glass onto the crust (but not too hard!) to pack it firmly into place.

Graham Cracker Crust Tip #2: Refrigerate, Refrigerate, Refrigerate 

Tip number two is to refrigerate or freeze the crust before adding your pie filling. That extra chill will firm up the butter and make the crust less likely to shrink during baking.

Make Extra Graham Cracker Crust—You Won’t Regret It

I love graham crackers! If you love them as much as I do, you may want to make a 1½ or double batch of this easy crust. Using extra graham cracker crust won’t hurt your recipes—they’ll just add more of that crunchy, buttery goodness to the final result. And if you like chocolate, simply swap out regular graham crackers for chocolate graham crackers. Get creative!

Try this graham cracker crust in a homemade cheesecake!

Mary’s Pumpkin Cream Cheese Swirl Cheesecake

I made sure to test this one out a few times so that you could have the perfect pumpkin swirl cheesecake. It was so good that I made another one even after the recipe was dialed in!

Yield: Makes one 9-inch springform pan crust
Mary’s Favorite Graham Cracker Crust Recipe

Mary’s Favorite Graham Cracker Crust Recipe

Prep time: 20 MinTotal time: 20 Min
If you love graham crackers, you may want to double this easy-crust recipe. Using that extra crumb won’t hurt anything—it’ll just add more of that crunchy, buttery goodness to the final result!


  • 2 cups crushed graham crackers or chocolate graham crackers (about 32 squares)
  • ⅓ cup granulated sugar
  • 8 tablespoons (4 ounces) unsalted butter, melted and slightly cooled


  1. If the graham crackers are whole, place them in a food processor and pulse until ground to crumb consistency. In a mixing bowl, combine the crumbs and sugar. Add the melted butter and mix.
  2. Spray a 9-inch pie pan or springform pan with nonstick cooking spray and transfer the crumb mixture into the pan. Firmly press the crumb mixture onto the bottom and side of the pan.
  3. Refrigerate or freeze the crust for 30 minutes before baking and/or filling. This will firm up the butter in the crust and help the crust hold together.
Did you make this recipe?
Tag @blameitonbiscotti on instagram and hashtag it #GrahamCrackerCrust
January 10, 2024 — Mary DiSomma