20 Delicious Mini Graham Cracker Crust Recipes Easy to Make

Zesty, sweet, and irresistibly crunchy, mini graham cracker crusts are the secret to turning simple ingredients into extraordinary desserts. Whether you’re whipping up a quick treat for a family gathering or looking for the perfect base for your seasonal favorites, these 20 easy-to-make recipes will inspire your next baking adventure. Dive in to discover how these tiny crusts can bring big flavors to your table!

Mini Graham Cracker Crust Cheesecake Bites

Fondly remembering the first time I encountered the simplicity and delight of these Mini Graham Cracker Crust Cheesecake Bites, I’m transported back to a moment of pure culinary joy. Their petite size belies the depth of flavor and texture they offer, a testament to the beauty of minimal ingredients coming together harmoniously.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/4 cup melted unsalted butter, golden and rich
• 16 oz cream cheese, softened to room temperature for smooth blending
• 1/2 cup granulated sugar, fine and sweet
• 2 large farm-fresh eggs, lightly beaten
• 1 tsp pure vanilla extract, aromatic and warm
• 1/2 cup sour cream, creamy and tangy

Instructions

1. Preheat your oven to 325°F (163°C), ensuring a gentle heat for even baking.
2. In a medium bowl, combine the finely crushed graham crackers and melted unsalted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the mini muffin tin for a compact crust.
3. Divide the graham cracker mixture evenly among the cups of a mini muffin tin, pressing down to form a firm base. Bake for 5 minutes, then set aside to cool slightly.
4. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
5. Add the lightly beaten eggs one at a time, followed by the pure vanilla extract, mixing well after each addition.
6. Fold in the sour cream until the mixture is homogenous and silky. Tip: Avoid overmixing to keep the filling light and airy.
7. Pour the cheesecake filling over the prepared crusts, filling each cup almost to the top. Bake for 15-18 minutes, or until the edges are set but the center still jiggles slightly.
8. Allow the cheesecake bites to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving.

Delightfully creamy with a slight tang, these cheesecake bites offer a perfect balance to the sweet, crunchy crust. Serve them atop a drizzle of caramel or with a sprinkle of fresh berries for an extra touch of elegance.

Chocolate Peanut Butter Mini Graham Cracker Crust Pies

Perhaps there’s nothing quite as comforting as the combination of chocolate and peanut butter, especially when it’s nestled in a graham cracker crust. These mini pies are a testament to the joy of simple pleasures, a little bite of happiness that’s both easy to make and delightful to savor.

Ingredients

– 1 cup finely crushed graham crackers (about 8 full sheets)
– 1/4 cup melted unsalted butter, rich and golden
– 1/2 cup creamy peanut butter, smooth and velvety
– 1/4 cup powdered sugar, light as snow
– 1/2 cup semi-sweet chocolate chips, with a deep, luxurious melt
– 1/4 cup heavy cream, thick and indulgent
– A pinch of sea salt, fine and flaky

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for a golden crust.
2. In a bowl, mix the crushed graham crackers with melted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the mini pie pans to prevent crumbling.
3. Divide the mixture evenly among 4 mini pie pans, pressing down to form a firm, even layer. Bake for 8 minutes, then let cool completely.
4. While the crusts cool, whisk together peanut butter and powdered sugar until smooth. Tip: If the mixture is too thick, a teaspoon of warm water can loosen it without altering the flavor.
5. Spread the peanut butter mixture evenly over the cooled crusts.
6. In a small saucepan, heat the heavy cream until it just begins to simmer, then pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes before stirring until smooth. Tip: A pinch of sea salt stirred into the chocolate ganache enhances the flavors beautifully.
7. Pour the chocolate ganache over the peanut butter layer, smoothing the top with a spatula.
8. Chill the pies in the refrigerator for at least 2 hours, or until the chocolate is set.
Just as the first bite reveals the crunch of the crust, the creamy peanut butter, and the smooth chocolate, you’ll find these mini pies are a perfect balance of textures and flavors. Serve them chilled, with a drizzle of melted peanut butter or a sprinkle of crushed peanuts for an extra touch of decadence.

Mini Graham Cracker Crust Lemon Tarts

Evenings like these call for something sweet, yet simple—a dessert that whispers of summer and soothes the soul. Mini graham cracker crust lemon tarts are just that, with their buttery crust and zesty filling, they’re a little bite of sunshine.

Ingredients

• 1 1/2 cups finely crushed graham crackers (about 10 full sheets)
• 1/3 cup melted unsalted butter, rich and golden
• 1/4 cup granulated sugar, fine and sparkling
• 1 can (14 oz) sweetened condensed milk, creamy and thick
• 1/2 cup fresh lemon juice, bright and tangy
• 2 large egg yolks, farm-fresh and vibrant
• 1 tbsp lemon zest, finely grated and aromatic

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin.
2. In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar until the mixture resembles wet sand.
3. Press about 1 tablespoon of the graham cracker mixture into each muffin cup, using the back of a spoon to compact it firmly and create a small well in the center.
4. Bake the crusts for 5 minutes, just until they start to firm up. Remove from the oven and let cool slightly.
5. In another bowl, whisk together the sweetened condensed milk, lemon juice, egg yolks, and lemon zest until smooth and homogenous.
6. Pour the lemon filling into the prepared crusts, filling each nearly to the top.
7. Bake for 7-9 minutes, until the filling is set but still slightly jiggly in the center.
8. Allow the tarts to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
9. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the texture to firm up.

Buttery and crisp, the graham cracker crust contrasts beautifully with the smooth, tangy lemon filling. Serve these mini tarts on a rustic wooden board for a charming presentation, or top each with a tiny dollop of whipped cream and a twist of lemon zest for an extra touch of elegance.

Strawberry Mini Graham Cracker Crust Tarts

As the golden hues of summer evenings stretch lazily across the sky, there’s a quiet joy in creating something sweet, simple, and utterly delightful. Strawberry mini graham cracker crust tarts are just that—a tender, crumbly base cradling the bright, juicy burst of fresh strawberries, a dessert that feels like a gentle hug.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon warmth
• 1/4 cup melted unsalted butter, rich and golden
• 1/4 cup granulated sugar, fine and sparkling like morning dew
• 1 cup fresh strawberries, ripe and ruby-red, hulled and thinly sliced
• 1/2 cup heavy cream, cold and velvety
• 2 tbsp powdered sugar, as light as a whisper
• 1 tsp pure vanilla extract, fragrant and comforting

Instructions

1. Preheat your oven to 350°F (175°C), allowing it to warm like the summer sun.
2. In a medium bowl, mix the crushed graham crackers, melted butter, and granulated sugar until the mixture resembles wet sand. Tip: Press the mixture firmly into the tart molds to prevent crumbling.
3. Divide the mixture evenly among 8 mini tart molds, pressing down to form a compact crust. Bake for 8 minutes, or until the edges are lightly golden. Tip: Let the crusts cool completely to ensure they hold their shape when filled.
4. While the crusts cool, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Tip: Chill your mixing bowl and beaters beforehand for the fluffiest whipped cream.
5. Arrange the sliced strawberries over the cooled crusts, then dollop with whipped cream.

The tarts are a symphony of textures—the crisp crust, the tender strawberries, the cloud-like cream. Serve them on a rustic wooden board for a touch of countryside charm, or as a sweet finale to a picnic under the stars.

Mini Graham Cracker Crust Key Lime Pies

Zestfully, let’s embark on a culinary journey that brings the tangy sweetness of key limes and the buttery crunch of graham crackers together in a harmonious bite-sized dessert. These mini pies are not just a treat for the palate but a nod to the simplicity and joy of baking.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/3 cup melted unsalted butter, golden and rich
• 14 oz sweetened condensed milk, creamy and smooth
• 1/2 cup key lime juice, freshly squeezed and vibrantly tart
• 2 large farm-fresh eggs, yolks only, for a velvety filling
• 1 tbsp key lime zest, for a fragrant finish

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
2. In a medium bowl, combine the finely crushed graham crackers and melted unsalted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the mini pie tins to prevent crumbling.
3. Evenly distribute the graham cracker mixture into 12 mini pie tins, pressing down to form a firm crust. Bake for 5 minutes, then let cool. Tip: Chilling the crusts for 10 minutes before baking can help them hold their shape better.
4. In another bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and key lime zest until smooth and fully incorporated. Tip: For an extra smooth filling, strain the mixture to remove any zest or egg bits.
5. Pour the filling into the cooled crusts, filling each to just below the rim. Bake for 15 minutes, or until the filling is set but still slightly jiggly in the center.
6. Allow the pies to cool to room temperature, then refrigerate for at least 2 hours before serving. This chilling time ensures the filling sets perfectly.

Silky smooth with a bright, citrusy punch, these mini pies offer a delightful contrast between the creamy filling and the crisp crust. Serve them chilled, garnished with a whisper of lime zest or a dollop of whipped cream for an extra touch of indulgence.

Mini Graham Cracker Crust Pumpkin Pies

Just imagine the cozy embrace of autumn, where the air is crisp and the leaves whisper secrets of change. In this moment, the Mini Graham Cracker Crust Pumpkin Pies emerge as tiny treasures of comfort, blending the nostalgic crunch of graham crackers with the velvety warmth of spiced pumpkin.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/4 cup melted unsalted butter, golden and fragrant
• 1 cup pure pumpkin puree, smooth and deeply orange
• 1/2 cup packed light brown sugar, with its molasses-kissed sweetness
• 1 large farm-fresh egg, beaten to a pale yellow
• 1/2 teaspoon pure vanilla extract, aromatic and warm
• 1/2 teaspoon ground cinnamon, spicy and sweet
• 1/4 teaspoon ground ginger, with a sharp, peppery bite
• 1/4 teaspoon ground nutmeg, earthy and slightly sweet
• 1/8 teaspoon salt, to balance the sweetness
• 1/2 cup heavy whipping cream, lush and velvety

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
2. In a medium bowl, mix the crushed graham crackers and melted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the mini pie pans to prevent crumbling.
3. Divide the graham cracker mixture evenly among 12 mini pie pans, pressing down to form a firm crust. Bake for 5 minutes, then set aside to cool slightly.
4. In another bowl, whisk together the pumpkin puree, brown sugar, egg, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
5. Gently pour the pumpkin mixture into the prepared crusts, filling each about 3/4 full. Tip: Tap the pans lightly on the counter to remove any air bubbles.
6. Bake for 15-18 minutes, or until the filling is set and a toothpick inserted comes out clean. Tip: Allow the pies to cool completely on a wire rack to set properly.
7. Before serving, whip the heavy cream until soft peaks form, then dollop onto each pie.

Now the Mini Graham Cracker Crust Pumpkin Pies are ready, their texture a delightful contrast between the crisp crust and the creamy, spiced filling. Serve them chilled, with a sprinkle of cinnamon on top for an extra touch of warmth, or alongside a cup of steaming apple cider to enhance the autumnal experience.

Mini Graham Cracker Crust S’mores Pies

Flickering candlelight casts shadows across the kitchen as I ponder the simplicity and joy of creating something sweet and shareable. These Mini Graham Cracker Crust S’mores Pies are a nostalgic nod to campfire nights, reimagined for cozy indoor moments.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon warmth
• 1/3 cup melted unsalted butter, golden and rich
• 1/4 cup granulated sugar, for a subtle sweetness
• 1 cup semi-sweet chocolate chips, melted to silky perfection
• 1 cup mini marshmallows, fluffy and white as snow

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for a golden crust.
2. In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. Tip: Press the mixture firmly into the mini pie pans to prevent crumbling.
3. Divide the mixture evenly among 12 mini pie pans, pressing down to form a firm crust. Bake for 8 minutes, or until lightly golden. Tip: Let the crusts cool completely before adding the chocolate to maintain texture.
4. Evenly distribute the melted chocolate chips among the cooled crusts, smoothing with the back of a spoon.
5. Top each pie with mini marshmallows, covering the chocolate layer. Tip: For a toasted effect, briefly broil the pies for 1-2 minutes, watching closely to prevent burning.
6. Allow the pies to set at room temperature for 10 minutes before serving.

Now the pies boast a delightful contrast of crunchy crust, velvety chocolate, and gooey marshmallow. Nestle them on a rustic wooden board for a charming presentation that invites hands to reach in.

Mini Graham Cracker Crust Banana Cream Pies

Yearning for a dessert that feels like a hug in every bite? These Mini Graham Cracker Crust Banana Cream Pies are a tender nod to nostalgia, blending the comforting crunch of graham crackers with the lush, creamy embrace of banana custard.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon warmth
• 1/3 cup melted unsalted butter, golden and rich
• 2 cups whole milk, creamy and comforting
• 3/4 cup granulated sugar, sweet and fine
• 1/4 cup cornstarch, smooth as silk
• 3 large egg yolks, vibrant and golden
• 1 tsp pure vanilla extract, fragrant and floral
• 2 ripe bananas, sliced into delicate rounds
• 1 cup heavy whipping cream, chilled to perfection
• 2 tbsp powdered sugar, light as a whisper

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for a golden crust.
2. In a medium bowl, mix the crushed graham crackers and melted butter until the mixture resembles wet sand. Press firmly into the bottom and sides of mini pie tins. Tip: Use the bottom of a glass to press the crust evenly.
3. Bake the crusts for 8 minutes, or until lightly golden. Let them cool on a wire rack. Tip: Cooling prevents the crust from becoming soggy when adding the custard.
4. In a saucepan over medium heat, whisk together milk, granulated sugar, and cornstarch until smooth. Bring to a gentle boil, stirring constantly, then cook for 1 minute until thickened.
5. Remove from heat. In a separate bowl, lightly beat the egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture to temper the eggs, then return everything to the saucepan. Cook for 2 more minutes, stirring constantly, until custard is thick. Stir in vanilla.
6. Let the custard cool slightly, then layer banana slices over the crusts and pour the custard over the bananas. Chill for at least 2 hours. Tip: Cover with plastic wrap directly on the surface to prevent a skin from forming.
7. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Dollop onto each pie and garnish with additional banana slices if desired.

Creamy custard melds with the crisp graham cracker base in these mini pies, each bite a delicate balance of textures. Serve them chilled, perhaps with a drizzle of caramel or a sprinkle of toasted coconut, for an extra touch of indulgence.

Mini Graham Cracker Crust Coconut Cream Pies

On a quiet evening, when the air carries the faintest hint of coconut, I find myself drawn to the kitchen, ready to create something sweet and comforting. These mini graham cracker crust coconut cream pies are a tender nod to nostalgia, with each bite offering a creamy escape.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/3 cup melted unsalted butter, golden and rich
• 1/4 cup granulated sugar, sparkling like morning dew
• 1 1/2 cups whole milk, creamy and comforting
• 1/2 cup heavy cream, lush and velvety
• 1/2 cup sweetened shredded coconut, toasted to a golden hue
• 3 large egg yolks, farm-fresh and vibrant
• 1/4 cup cornstarch, fine as powdered snow
• 1 tsp pure vanilla extract, warm and aromatic
• A pinch of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F, letting the warmth prepare your space for baking.
2. In a bowl, mix the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. Tip: Press the mixture firmly into mini pie tins to ensure a sturdy crust.
3. Bake the crusts for 8 minutes, or until they’re fragrant and slightly golden. Allow them to cool on a wire rack.
4. In a saucepan, whisk together the milk, cream, egg yolks, cornstarch, and sugar over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes. Tip: A silicone whisk prevents scratching your pan and ensures a smooth filling.
5. Remove from heat and stir in the vanilla extract and a pinch of salt. Fold in the toasted coconut, reserving a sprinkle for garnish.
6. Pour the filling into the cooled crusts, smoothing the tops with a spatula. Chill in the refrigerator for at least 2 hours, or until set. Tip: Covering the pies with plastic wrap touching the surface prevents a skin from forming.

Velvety and rich, these mini pies offer a delightful contrast between the crisp crust and the creamy, coconut-infused filling. Serve them chilled, with a light dusting of toasted coconut or a dollop of whipped cream for an extra touch of indulgence.

Mini Graham Cracker Crust Chocolate Mousse Pies

Under the soft glow of the kitchen light, there’s something deeply comforting about creating these Mini Graham Cracker Crust Chocolate Mousse Pies. They’re a tender nod to nostalgia, blending the crispness of graham crackers with the velvety embrace of chocolate mousse.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon warmth
• 1/3 cup melted unsalted butter, rich and golden
• 1 cup heavy whipping cream, cold and lush
• 1/2 cup granulated sugar, fine and sweet
• 1 tsp pure vanilla extract, fragrant and floral
• 1 cup semi-sweet chocolate chips, melted to silky perfection
• A pinch of sea salt, to elevate the flavors

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for the crust.
2. In a medium bowl, mix the crushed graham crackers with melted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the mini pie tins to prevent crumbling.
3. Bake the crusts for 8 minutes, or until they’re lightly golden and fragrant. Let them cool completely on a wire rack.
4. While the crusts cool, whip the heavy cream, sugar, and vanilla extract in a large bowl until stiff peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
5. Gently fold the melted chocolate into the whipped cream until no streaks remain, creating a smooth, airy mousse. Tip: For best results, ensure the chocolate is slightly cooled but still fluid.
6. Spoon the mousse into the cooled crusts, smoothing the tops with the back of a spoon.
7. Refrigerate the pies for at least 2 hours, or until the mousse is set and firm to the touch.

Zesty yet delicate, these pies offer a symphony of textures—from the crunchy crust to the cloud-like mousse. Serve them chilled, perhaps with a dusting of cocoa powder or a dollop of whipped cream, for a dessert that feels both indulgent and light.

Mini Graham Cracker Crust Raspberry Cheesecakes

Wandering through the kitchen on a quiet afternoon, the idea of creating something sweet yet simple led me to these mini graham cracker crust raspberry cheesecakes. They’re a delightful blend of creamy and tangy, nestled in a crunchy, buttery base that feels like a hug in dessert form.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon warmth
• 1/3 cup melted unsalted butter, golden and rich
• 2 tbsp granulated sugar, for a subtle sweetness
• 16 oz cream cheese, at room temperature for smooth blending
• 1/2 cup granulated sugar, to sweeten the cream cheese just right
• 2 large farm-fresh eggs, adding richness and structure
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup fresh raspberry puree, vibrant and slightly tart

Instructions

1. Preheat your oven to 325°F (163°C), ensuring a gentle heat for even baking.
2. In a medium bowl, mix the crushed graham crackers, melted butter, and 2 tbsp sugar until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottoms of 12 lined muffin cups, creating an even layer. Tip: Use the bottom of a small glass to compact the crust for a firm base.
4. Bake the crusts for 5 minutes, then let them cool slightly while you prepare the filling.
5. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy, about 2 minutes. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
6. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
7. Gently fold in the raspberry puree until just combined, creating a beautiful swirl effect. Tip: Don’t overmix to maintain the marbled look.
8. Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
9. Bake for 20-22 minutes, or until the edges are set but the centers still have a slight jiggle.
10. Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving.

Decadently creamy with a burst of raspberry freshness, these mini cheesecakes offer a perfect balance of flavors and textures. Serve them topped with a fresh raspberry or a drizzle of white chocolate for an extra touch of elegance.

Mini Graham Cracker Crust Blueberry Pies

Evenings like these call for something sweet, something that feels like a hug in dessert form. Mini graham cracker crust blueberry pies are just that—tiny, tender, and bursting with the kind of joy only homemade treats can bring.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/4 cup melted unsalted butter, golden and rich
• 2 cups fresh blueberries, plump and juicy
• 1/4 cup granulated sugar, sparkling like morning dew
• 1 tbsp cornstarch, as fine as powdered snow
• 1 tsp fresh lemon juice, bright and tangy
• 1/2 tsp vanilla extract, warm and fragrant

Instructions

1. Preheat your oven to 350°F, ensuring it’s perfectly heated for even baking.
2. In a medium bowl, mix the crushed graham crackers and melted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the mini pie tins to prevent crumbling.
3. Divide the graham cracker mixture evenly among 12 mini pie tins, pressing down to form a firm crust. Bake for 5 minutes, then let cool. Tip: Chilling the crusts for 10 minutes before baking can help them hold their shape better.
4. In a saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice. Stir gently until the mixture thickens and the blueberries burst, about 5 minutes. Remove from heat and stir in vanilla extract.
5. Spoon the blueberry filling into the cooled crusts, filling each to the brim. Tip: For a glossy finish, brush the tops with a little melted butter before serving.
6. Chill the pies for at least 1 hour to set the filling, ensuring each bite is perfectly firm yet yielding.

Cool to the touch yet warm in flavor, these mini pies offer a delightful contrast between the crisp crust and the lush, jammy blueberries. Serve them on a rustic wooden board for a charming, picnic-ready presentation.

Mini Graham Cracker Crust Apple Pies

Wandering through the kitchen on a quiet afternoon, the idea of creating something both comforting and miniature struck me—mini graham cracker crust apple pies, a nod to nostalgia with a whisper of autumn.

Ingredients

• 1 1/2 cups finely crushed graham crackers (about 10 full sheets)
• 1/3 cup melted unsalted butter, rich and golden
• 2 medium Granny Smith apples, peeled and diced into tiny, crisp pieces
• 1/4 cup granulated sugar, sparkling like morning dew
• 1 tsp ground cinnamon, warm and fragrant
• 1/4 tsp nutmeg, freshly grated for a hint of spice
• 1 tbsp all-purpose flour, soft as a cloud
• 1/2 tsp vanilla extract, pure and aromatic
• 1/4 cup water, cool and clear

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
2. In a medium bowl, mix the crushed graham crackers and melted butter until the mixture resembles wet sand. Press firmly into the bottoms of a 12-cup mini muffin tin to form the crusts.
3. Bake the crusts for 5 minutes, just until they start to turn a light golden color. Remove from the oven and let cool slightly.
4. While the crusts cool, combine the diced apples, sugar, cinnamon, nutmeg, flour, vanilla extract, and water in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the apples are slightly softened but still hold their shape.
5. Spoon the apple mixture into the prepared crusts, filling each to the top. Bake for 15 minutes, or until the filling is bubbly and the crusts are a deep golden brown.
6. Let the pies cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This prevents the crusts from becoming soggy.

Delightfully crisp and tender, these mini pies offer a symphony of textures—the buttery crunch of the crust against the soft, spiced apples. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a contrast of temperatures that elevates the experience.

Mini Graham Cracker Crust Pecan Pies

Yesterday, as the golden hues of sunset painted the kitchen, I found myself lost in the comforting ritual of baking. There’s something profoundly soothing about the process, especially when it leads to the creation of something as delightfully simple yet deeply satisfying as Mini Graham Cracker Crust Pecan Pies.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/3 cup melted unsalted butter, rich and golden
• 1 cup light corn syrup, smooth and glossy
• 2/3 cup packed brown sugar, dark and molasses-kissed
• 3 large farm-fresh eggs, beaten until frothy
• 2 tbsp pure vanilla extract, warm and aromatic
• 1 1/2 cups pecan halves, toasted to a deep, nutty fragrance
• A pinch of sea salt, fine and dissolving

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a medium bowl, combine the finely crushed graham crackers and melted unsalted butter until the mixture resembles wet sand. Press firmly into mini pie tins to form the crusts.
3. In a separate bowl, whisk together the light corn syrup, packed brown sugar, beaten eggs, pure vanilla extract, and a pinch of sea salt until smooth and homogenous.
4. Evenly distribute the toasted pecan halves among the prepared crusts, then gently pour the syrup mixture over the pecans, filling each crust nearly to the top.
5. Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust is a golden brown. A toothpick inserted should come out clean.
6. Allow the pies to cool completely on a wire rack before serving, as this helps the filling to set properly and enhances the flavors.

How the pies emerge from the oven, their surfaces glossy and inviting, the pecans arranged like little treasures atop a sweet, sticky sea. The crust, buttery and crisp, offers the perfect contrast to the gooey, nutty filling. Serve these miniature delights with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Mini Graham Cracker Crust Cherry Pies

Beneath the golden glow of the afternoon sun, there’s something deeply comforting about the idea of mini graham cracker crust cherry pies. These little delights, with their buttery crust and tart cherry filling, promise a bite-sized escape into sweetness and nostalgia.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/3 cup melted unsalted butter, rich and golden
• 1/4 cup granulated sugar, fine and sparkling
• 1 can (21 oz) cherry pie filling, lush and vibrant
• 1/2 tsp pure vanilla extract, warm and aromatic
• A pinch of sea salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
2. In a medium bowl, combine the finely crushed graham crackers, melted unsalted butter, granulated sugar, and a pinch of sea salt. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottoms and up the sides of a 12-cup mini muffin tin, creating small crusts. Tip: Use the back of a spoon to smooth the crusts for an even bake.
4. Bake the crusts in the preheated oven for 5 minutes, or until they’re lightly golden and set. Remove and let them cool slightly.
5. While the crusts are cooling, stir the pure vanilla extract into the cherry pie filling, enhancing its flavor with a warm depth.
6. Spoon the cherry pie filling into each graham cracker crust, filling them just to the top. Tip: A small cookie scoop can make this step easier and cleaner.
7. Return the filled pies to the oven and bake for an additional 10 minutes, allowing the filling to bubble slightly at the edges.
8. Let the mini pies cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely. Tip: A butter knife can help loosen the edges for easy removal.

Momentarily, as you bite into one of these mini pies, the crisp graham cracker crust gives way to the soft, tangy cherry filling, creating a delightful contrast. Serve them on a vintage plate for a touch of whimsy, or alongside a dollop of whipped cream for extra indulgence.

Mini Graham Cracker Crust Peach Pies

Falling into the rhythm of summer, there’s something deeply comforting about the simplicity of mini graham cracker crust peach pies. They whisper of lazy afternoons and the sweet, sun-kissed bounty of the season.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/3 cup melted unsalted butter, golden and rich
• 2 cups ripe peaches, peeled and diced into juicy chunks
• 1/4 cup granulated sugar, sparkling like morning dew
• 1 tbsp fresh lemon juice, bright and tangy
• 1 tsp vanilla extract, warm and aromatic
• 1/2 tsp ground cinnamon, sweetly spiced
• 1/4 tsp ground nutmeg, with a whisper of warmth
• 1 cup whipped cream, light as a summer cloud

Instructions

1. Preheat your oven to 350°F, letting the warmth prepare your kitchen for baking.
2. In a medium bowl, mix the crushed graham crackers and melted butter until the mixture resembles wet sand. Press firmly into the bottoms of a 12-cup mini muffin tin to form the crusts.
3. Bake the crusts for 5 minutes, just until they’re lightly golden and fragrant. Tip: Letting them cool slightly will make them easier to handle.
4. While the crusts bake, combine the peaches, sugar, lemon juice, vanilla, cinnamon, and nutmeg in a bowl. Stir gently to coat the peaches without breaking them.
5. Once the crusts are ready, spoon the peach mixture evenly among them, filling each to the top.
6. Return the muffin tin to the oven and bake for 15 minutes, or until the peaches are tender and the juices bubble slightly. Tip: Place a baking sheet underneath to catch any drips.
7. Allow the pies to cool in the tin for 10 minutes, then carefully transfer them to a wire rack. Tip: A small offset spatula can help lift them out without breaking.
8. Serve warm or at room temperature, topped with a dollop of whipped cream.

Nowhere does summer shine brighter than in these mini pies, where the crisp graham cracker crust meets the tender, spiced peaches. Enjoy them as the sun sets, letting the flavors meld into the golden hour.

Mini Graham Cracker Crust Mixed Berry Pies

Venturing into the kitchen on a quiet afternoon, the thought of creating something sweet and nostalgic lingers in the air. These mini graham cracker crust mixed berry pies are a tender homage to summer’s bounty, encapsulating the joy of simple, heartfelt baking.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/3 cup melted unsalted butter, golden and fragrant
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries), vibrant and juicy
• 1/4 cup granulated sugar, sparkling like morning dew
• 1 tbsp cornstarch, as fine as powdered snow
• 1 tsp fresh lemon juice, bright and tangy
• 1/2 tsp pure vanilla extract, warm and aromatic

Instructions

1. Preheat your oven to 350°F (175°C), allowing it to warm like a gentle embrace.
2. In a medium bowl, mix the crushed graham crackers and melted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the mini pie tins to ensure a sturdy crust.
3. Divide the graham cracker mixture evenly among 12 mini pie tins, pressing down to form a compact crust. Bake for 8 minutes, until lightly golden and fragrant. Tip: Let the crusts cool slightly before adding the filling to prevent sogginess.
4. In another bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, and vanilla extract until each berry is lovingly coated.
5. Spoon the berry mixture into the pre-baked crusts, filling them to the brim with colorful goodness. Bake for 15 minutes, or until the filling is bubbly and the crust is a deeper shade of gold. Tip: Allow the pies to cool for at least 10 minutes; the filling will thicken beautifully as it rests.

Delight in the contrast of the crisp, buttery crust against the lush, jammy berry filling. Serve these mini pies warm, with a dollop of whipped cream or a scoop of vanilla ice cream, for a dessert that feels like a hug in every bite.

Mini Graham Cracker Crust Mango Pies

Lingering in the quiet of the kitchen, the thought of summer’s sweetness encapsulated in a bite-sized dessert brings a gentle smile. Mini graham cracker crust mango pies, with their golden crusts and vibrant fillings, are like little jars of sunshine waiting to be discovered.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/4 cup melted unsalted butter, rich and golden
• 2 ripe mangoes, peeled and diced into juicy, sweet chunks
• 1/4 cup granulated sugar, fine and sparkling
• 1 tbsp cornstarch, powdery and smooth
• 1 tsp pure vanilla extract, aromatic and warm
• 1/2 cup heavy whipping cream, cold and lush
• 1 tbsp powdered sugar, light as a whisper

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for baking.
2. In a medium bowl, mix the finely crushed graham crackers with the melted unsalted butter until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottoms of a 12-cup mini muffin tin, creating even crusts. Tip: Use the back of a spoon to compact the crusts for a sturdy base.
4. Bake the crusts for 5 minutes, then let them cool completely on a wire rack. They should be golden and fragrant.
5. While the crusts cool, combine the diced mangoes, granulated sugar, cornstarch, and pure vanilla extract in a saucepan over medium heat. Stir frequently until the mixture thickens, about 5 minutes. Tip: The filling should coat the back of a spoon when it’s ready.
6. Remove the mango filling from heat and let it cool slightly before spooning it into the cooled crusts.
7. In a chilled bowl, whip the heavy whipping cream and powdered sugar until soft peaks form. Tip: Chill your bowl and beaters beforehand for the fluffiest whipped cream.
8. Top each mini pie with a dollop of whipped cream before serving.

The texture is a delightful contrast between the crisp graham cracker crust and the soft, velvety mango filling, crowned with airy whipped cream. Serve these mini pies on a platter garnished with thin mango slices for an extra touch of elegance.

Mini Graham Cracker Crust Pineapple Pies

Flickering candlelight and the hum of the refrigerator are my only companions tonight as I ponder the simplicity and joy of creating something sweet and tangy. Mini graham cracker crust pineapple pies offer a delightful escape into the world of desserts, where each bite is a reminder of summer’s endless possibilities.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/3 cup melted unsalted butter, golden and rich
• 1/4 cup granulated sugar, sparkling like morning dew
• 1 can (20 oz) crushed pineapple in juice, bursting with tropical sweetness
• 1/2 cup heavy cream, velvety and smooth
• 2 large farm-fresh eggs, beaten lightly
• 1 tsp pure vanilla extract, fragrant and warm

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
2. In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. Tip: Press the crust firmly into the mini pie pans to prevent crumbling.
3. Divide the mixture evenly among 12 mini pie pans, pressing down to form a firm base. Bake for 8 minutes, or until lightly golden. Let cool slightly.
4. In another bowl, whisk together the crushed pineapple (with juice), heavy cream, eggs, and vanilla extract until smooth. Tip: Strain the pineapple if you prefer a smoother filling.
5. Pour the pineapple mixture over the cooled crusts, filling each nearly to the top. Bake for 20-25 minutes, or until the filling is set and slightly jiggly in the center. Tip: A toothpick inserted should come out clean when done.
6. Allow the pies to cool completely on a wire rack before serving, which helps the filling to set further.

Light as a whisper yet bursting with flavor, these mini pies are a testament to the beauty of simple ingredients coming together. Serve them chilled with a dollop of whipped cream or enjoy them as they are, letting the pineapple’s natural sweetness shine.

Mini Graham Cracker Crust Vanilla Custard Pies

How quietly the evening settles in, the perfect time to craft something sweet and simple, like these Mini Graham Cracker Crust Vanilla Custard Pies. Their delicate charm and creamy heart promise a gentle end to any day, a small but meaningful indulgence.

Ingredients

• 1 1/2 cups finely crushed graham crackers, with a hint of cinnamon
• 1/3 cup melted unsalted butter, golden and rich
• 2 cups whole milk, creamy and comforting
• 1/2 cup granulated sugar, sparkling like morning dew
• 3 large farm-fresh eggs, yolks only, vibrant as the sunset
• 1 tsp pure vanilla extract, warm and aromatic
• A pinch of sea salt, fine as beach sand

Instructions

1. Preheat your oven to 350°F, letting it warm like a cozy blanket.
2. In a bowl, mix the graham cracker crumbs and melted butter until they cling together like old friends.
3. Press the mixture firmly into the bottoms of 12 mini pie tins, creating a smooth, even layer. Tip: Use the bottom of a glass to press the crumbs for a perfectly flat base.
4. Bake the crusts for 8 minutes, until they’re just golden and smell like autumn.
5. Meanwhile, heat the milk in a saucepan over medium heat until it’s steaming but not boiling, stirring occasionally to prevent a skin from forming.
6. In a separate bowl, whisk together the sugar, egg yolks, vanilla extract, and salt until the mixture is pale and ribbons form when you lift the whisk.
7. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs and create a smooth custard.
8. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5 minutes. Tip: Drag your finger across the spoon; if the custard doesn’t run into the line, it’s ready.
9. Strain the custard through a fine-mesh sieve into a clean bowl to ensure it’s silky smooth.
10. Divide the custard among the baked crusts, filling them just to the top.
11. Chill the pies in the refrigerator for at least 2 hours, until the custard is set and firm to the touch. Tip: For a glossy finish, place a piece of plastic wrap directly on the surface of each pie before chilling.

Before serving, let the pies sit at room temperature for a few minutes to soften slightly, enhancing their creamy texture. The contrast between the crisp crust and the velvety custard is a dance of textures, while the vanilla whispers sweet nothings with every bite. Try garnishing with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch of elegance.

Conclusion

Now that you’ve explored these 20 delicious mini graham cracker crust recipes, it’s clear there’s something for every taste and occasion. Whether you’re a seasoned baker or just starting out, these easy-to-make treats are sure to impress. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these sweet delights too. Happy baking!