This Graham Cracker Crust recipe is a great recipe for any dessert, from pies to cheesecakes. It's so easy to make and only requires three simple ingredients. With this easy recipe, you will never have to wonder how to make a graham cracker crust again!
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Graham crust
- With this buttery homemade graham cracker crust recipe, you will never have to go to the grocery store again to buy a premade crust to make your sweet treat.
- It’s so versatile! This crust works beautifully with so many desserts, from creamy cheesecakes to fruit pies and even no-bake desserts the options are endless.
- Made with just three simple ingredients, it's quick, easy, and absolutely delicious. You'll never want a pre-made crust again.
No matter what dessert you’re creating, this graham cracker crust is the perfect foundation to build on. It’s foolproof, flavorful, and guaranteed to add a delicious twist to any treat!
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes / Variations
- Graham crackers - Graham crackers are the base of this crust and give it its signature flavor. You can use either regular or honey-flavored graham crackers, depending on your preference.
- Melted butter - The melted butter binds the graham crackers together and gives the crust its rich, buttery taste. You can use either salted or unsalted butter in this recipe.
- Granulated sugar - This adds sweetness to the crust. If you prefer a less sweet crust, you can reduce the amount of white sugar used or even omit it altogether.
Before you begin: essential tools
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- Small bowl
- Large bowl
- Pie dish or springform pan
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Melt butter in a small saucepan or microwave.
- In a large bowl mix together crumbs and sugar.
- Pour butter over, then combine everything together.
- Dump the crust mixture into the bottom of the pie pan. Use either your hand or a measuring cup to firmly press down on the crust.
- Bake in your preheated oven for 12 to 15 minutes or until the crust looks golden brown.
Adaptable recipe – make it your own!
- Add a pinch of cinnamon to the graham cracker mixture for a warm, spiced flavor.
- Substitute the sugar with brown sugar for a deeper, caramel-like flavor.
- Use chocolate graham crackers instead of regular ones for a chocolaty twist.
- You can also use this recipe to make an Oreo pie crust by using chocolate cookies instead.
- For a gluten-free option, use gluten-free graham crackers – just as delicious!
Your questions answered: FAQs
It depends on the dessert that you are making. If you are making a no-bake dessert, you can skip this step. However, baking the crust allows it to become firmer and more stable, especially if you are making a pie with a creamy filling.
A hard graham cracker crust usually happens when the mixture is overpacked into the pan. When pressing the crust down, make sure to apply firm but gentle pressure so it holds together without becoming too compact.
My notes
- I've found that it's best to use a food processor to grind the graham crackers so that you get fine crumbs for your crust. Don't have a food processor? Use a plastic bag and a rolling pin instead.
- Need to save time? Did you know that you can purchase fine graham crumbs in the grocery store?
- When you are measuring your crumbs for this pie, you will want to measure this after you grind them to pieces.
- Before you press the crust into the bottom of the pan, make sure that your crust has a wet sand texture. It needs to be moist yet not soggy.
- If you place a piece of parchment paper on the bottom of the pie plate underneath the crust, you can easily remove it from the pan.
- I've found that pressing this homemade crust into the pan with the bottom of a measuring cup is the best way to achieve an even result.
- If the edges of your crust start to brown too quickly while baking, you can cover them with strips of aluminum foil to prevent overbaking.
Storage
Refrigerate - Store the crust in an airtight container or wrapped tightly in plastic wrap and refrigerate for up to 3 days.
Freeze - You can also freeze the crust before or after baking for up to 3 months. Just make sure to wrap it well with plastic wrap and aluminum foil. Thaw overnight in the refrigerator before using.
Make Ahead
You can prepare the crust up to 3 days in advance and store it in the refrigerator, as long as it’s covered to keep it fresh.
If you'd like to prepare it further in advance, consider freezing it after it's been baked. When it's time to use the crust, thaw it in the fridge, and it's ready to support your favorite pie, tart, or cheesecake.
How to use graham cracker crust
The options for using this homemade graham cracker crust are limitless. I like to use these Mini Raspberry Cheesecakes or this No-Bake Key Lime Pie recipe.
Related Recipes
Love desserts? I do, too! Some of my favorite dessert recipes are Cranberry Orange Cheesecake, Baklava Cheesecake, and Hula Pie. No matter which one of these recipes you try, I know that you will enjoy it as well.
I hope you found this post on how to make graham cracker pie crust useful and ready to play with the filling. Let me know in the comments below what your favorite filling for this pie crust would be.
Graham Cracker Crust
Ingredients
- 2 cups graham cracker crumbs
- 1 stick butter unsalted, melted and slightly cool.
- 3 Tablespoons granulated white sugar
Instructions
- Preheat oven to 350F
- Melt butter in a small sauce pan or microwave.
- In a large bowl mix together crumbs and sugar.
- Pour butter over then combine everything together.
- The texture should be like crumbly sand, when you push it together it stays together slightly.
- Dump the crust mixture into the bottom of the pie pan. Using either your hand or a measuring cup to firmly press down on the crust.
- Bake in your preheated oven for 12 to 15 minutes or until the crust looks golden brown.
Notes
Nutrition
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PK Hazel
it's been a long time since I made my own. thanks for the quick recap.