Name: Easy Graham Cracker Crust
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 3 Tbsp granulated sugar; 6 Tbsp melted salted butter

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With just three ingredients, you can make a scrumptious graham cracker pie crust that tastes so much better than store bought crust. It makes the perfect base for cheesecake, pudding pies, ice cream pies, and so much more!

Homemade graham cracker crust is so easy to make, that you may never need to buy a premade crust ever again. Not only is it cheaper to make your own, you can’t beat the buttery flavor!

Pastry crust can be a little intimidating, but don’t be intimidated by pie crust made with graham crackers. So, so simple!

Should you bake a graham cracker crust before filling?

Baking the crust adds great flavor, and also makes the crust nice and crunchy. But since the graham crackers are already baked, it’s not required. You can use the crust unbaked if you are really in a hurry.

Can I substitute graham cracker crust for pie crust?

You can substitute graham cracker crust for pastry crust in some types of pies. For any pie that calls for a baked crust, graham cracker pie crust will work just fine.

Fruit pies like apple and cherry work better with a pastry crust because it is less crumbly and sturdy enough to hold up to all the juice from the fruits.

How do you keep a graham cracker crust from falling apart?

Using the correct amount of butter is the key to preventing your crust from crumbling apart. You need enough butter to bind the crumbs together, so don’t skimp on the melted butter.

If you add way too much butter, your crust will be greasy and can be hard to cut. I have found that six tablespoons of melted butter is the perfect amount for this recipe.

Is it better to bake or chill a graham cracker crust?

Baking your crust does give a better flavor and texture. It will also be more sturdy and less apt to crumble apart. However, if you are really in a hurry, you can just chill your crust after pressing it into the pan.

Ingredients needed for easy graham pie crust:

Graham crackers – Different brands can actually be different sizes, so you will need between 10-12 full graham crackers to make 1 1/2 cups of crumbs.
Sugar – I usually use regular granulated white sugar, but brown sugar adds a nice rich flavor.
Butter – I use salted butter. Butter helps bind the crust together. Don’t use low fat spreads, they can add too much water to the crust.

HOW TO MAKE A GRAHAM CRACKER CRUST

Preheat your oven to 350 degrees. Place your graham crackers in a food processor. Pulse until very finely crushed. (You can crush your crackers in a ziplock bag, but your crumbs won’t be as fine so your crust will have a more rustic appearance.)
Measure 1 1/2 cups of crumbs into a mixing bowl. Add sugar and melted butter; stir till mixture resembles wet sand.
Pour crumbs into a 9″ pie pan (or springform pan if making cheesecake). Press up the sides and into the bottom of the pan. I use my fingers, but you can use a clean measuring cup.
If crust needs to be prebaked, place in your preheated oven and bake at 350° for about 8 minutes, or until set and lightly browned. If it needs to be filled first, follow the directions on your pie recipe.
Let cool completely on a wire cooling rack, then add filling of your choice.

CAN I MAKE THE GRAHAM CRACKER HOMEMADE CRUST AHEAD OF TIME?

Yes, it’s perfect for make ahead desserts. You can bake it 1-2 days ahead of time, let it cool, and cover it with plastic wrap. Store it in the refrigerator.

Want to make it way ahead of time? You can double wrap it and store it in the freezer for up to 3 months.

PRO TIPS:

For the best texture, use a food processor and blend your graham crackers until you have very fine crumbs.
If your crumb mixture feels dry and doesn’t stick together when you press it with your hands, add another tablespoon of melted butter.
It’s easiest to get an even crust if you press the crumbs up the side of the pan first, then press them into the bottom of the pan.
If you won’t be baking the crust, let it chill in the refrigerator for an hour or in the freezer for 15 minutes before filling for best results.
Make sure to press firmly right in the corner of the pan. Otherwise you can end up with thick corners that are hard to cut through. I use a metal measuring spoon or cup.

VARIATIONS:

If you don’t have graham crackers, you can use digestive biscuits, vanilla wafers, biscoff cookies, gingersnap cookies, or even crushed cornflakes.
For a rich caramel like flavor, use brown sugar instead of white sugar.
Instead of using regular honey graham crackers, you can use cinnamon grahams or even the chocolate variety.
Add 1/4 tsp cinnamon to the crust. Really tasty with key lime and pumpkin pie.

GRAHAM CRACKER CRUST PIES AND CHEESECAKE TO MAKE:

RECIPE FOR GRAHAM CRACKER CRUST

Yield: 8 servings

Easy Graham Cracker Crust

Buttery homemade graham cracker crust is so easy and delicious that you won't ever need to use store bought again!

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Ingredients

1 1/2 cups graham cracker crumbs
3 Tbsp granulated sugar
6 Tbsp melted salted butter

Instructions

Preheat your oven to 350 degrees. Place your graham crackers in a food processor. Pulse until very finely crushed.
Measure 1 1/2 cups of crumbs into a mixing bowl. Add sugar and melted butter; stir till mixture resembles wet sand.
Pour crumbs into a 9″ pie pan or springform pan. Press up the sides and into the bottom of the pan. I use my fingers, but you can use a clean measuring cup.
If crust needs to be prebaked, place in your preheated oven and bake at 350° for about 8 minutes, or until set and lightly browned.
Let cool completely on a wire cooling rack, then add filling of your choice.
If your crust needs to be filled first, follow the directions on your pie or cheesecake recipe.

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