September 21, 2023
Review RecipeGraham Cracker Crust
Our rich and buttery homemade graham cracker crust only needs three ingredients and comes together in a flash to create a yummy base for all your favorite pies.
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You’ll never have to buy a store-bought graham cracker crust again once you see how easy it is to make your own. Buttery and sweet, you only need three ingredients to make this simple crust that is just begging to be filled with many delightful no-bake pies and other treats.
Homemade Graham Cracker Crust Ingredients
This delightful crust is an essential ingredient for many of our favorite desserts, and there is no denying the way that it compliments different fillings, from fruity to chocolatey.
Perfectly crisp and sweet, the graham cracker crust delivers a taste and texture that truly satisfies.
You’ll need:
- 1½ cups of graham cracker crumbs
- ⅓ cup of granulated sugar
- ½ cup of salted butter, melted
PRO TIP:
1 cup of graham cracker crumbs = 1 sleeve of whole graham crackers = 9 graham cracker sheets. So you will need approximately 14 graham crackers for one 9-inch pie crust.
Substitutions And Additions
GRAHAM CRACKERS: You can also make crusts using digestive biscuits if you can’t find graham crackers in your grocery store.
How To Make A Graham Cracker Crust
Making this crust at home is so easy you’ll wonder why you didn’t make it sooner.
STEP ONE: Pulse graham crackers in a food processor or place them in a Ziploc bag and crush them with a rolling pin until they form even fine crumbs.
STEP TWO: Add granulated sugar to the graham cracker crumbs and combine evenly.
STEP THREE: Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker crumb mixture and pulse (or stir) until evenly combined.
OUR RECIPE DEVELOPER SAYS
You can use salted or unsalted butter. The melted butter and the sugar together help form a “glue” that holds the crust together.
When chilled, the fats in the butter firm up, holding the crust together.
The melted butter (in the oven and somewhat when the crust is unbaked) dissolves the sugar, creating a liquid glue that then hardens with cooling.
STEP FOUR: Press mixture evenly across the bottom and up the sides of a 9-inch pie pan.
PRO TIP:
This recipe fills one standard 9-inch pie plate or springform pan. It will also fill a deep-dish 9-inch pie dish, but it will be a little bit thinner.
For a 9×13-inch baking dish, you will need to multiply the recipe by 1.5 – so 2 cups of crumbs, ¾ cup melted butter, and ½ cup sugar.
STEP FIVE: Use your fingers or the flat bottom of a measuring cup to pack the crust tightly and evenly into the bottom of the pan.
STEP SIX: Chill in the freezer for 10 to 15 minutes before filling with a no-bake pie filling.
STEP SEVEN: Alternately, bake the crust in a 350°F oven for 6 to 8 minutes or until the crust is lightly browned. Allow it to cool completely before adding pie filling.
Ways To Use Graham Cracker Crust
This homemade pie crust would be a great choice to use for classic recipes such as our cheesecake, or how about one of our no-bake dessert recipes, such as our strawberry Cool Whip pie?
Our key lime pie and jello pie are both divine dessert recipes to make use of this homemade crust.
MORE PIE RECIPES
Graham Cracker Crust Storage
Now that you’ve perfected this essential recipe, let’s have a look at how to store it for later.
ON THE COUNTER: The crust itself can be kept at room temperature, but once you add filling, you will need to follow the storage instructions for the pie itself. You can cover the pie in plastic wrap and store it in the fridge.
IN THE FREEZER: Unbaked pie crust can be stored in the freezer, in an airtight container or bag, for up to 1 month.
Why You’ll Love This Graham Cracker Crust Recipe
A graham cracker crust is the best kind of crust. It’s got that perfect amount of sweetness, and it’s so easy to make. Plus, it is the perfect base for just about any filling you can think of. Whether you’re looking for a dessert or something to bring to a potluck, making your own graham cracker crust is the way to go!
Graham Cracker Crust Recipe FAQs
Can I freeze the crust?
This homemade graham cracker crust recipe can be stored in the freezer unbaked for up to a month.
Can I use a square pan for this crust instead?
If you want to use a different kind of pan for this great graham cracker crust, you can, but you may need to increase the recipe (1.5 or double) to ensure that you have enough to cover the base and the sides of the pan.
How many full sheets of graham crackers do I need for this recipe?
You’ll need 14 full sheets of crackers to give you 1½ cups of graham crumbs.
Do you have to pre-bake a graham cracker crust?
Pre-baking a graham cracker crust helps set the crust, but it is optional to pre-bake. The alternative is to chill the crust in the freezer before using it.
Why is my graham cracker crust so hard?
If your graham crust is too hard, it is possible that you added too much butter to the crumb mixture. Once chilled in the fridge, the melted butter will harden, leaving your crust hard.
How do you keep graham cracker crust crispy?
To keep the graham cracker crust crispy, baking it helps to firm it up. You should also allow your filling to cool before pouring it into the crust.
How do you make a graham cracker crust not fall apart?
The butter is the key to ensuring that your graham crust doesn’t fall apart. Make sure all the crumbs are well coated in the melted butter when making the crust.
Can I make this crust in a springform pan?
This crust can be made in a springform pan, especially if you are planning to use it for a cheesecake recipe.
More Recipes You’ll Love
- Coconut Cream Pie
- Arkansas Possum Pie
- Eggnog Pie
- Custard Pie
- Chocolate Covered Graham Crackers
- Pie Crust
- Butter Swim Biscuits
- 7Up Biscuits
- Salted Caramel Sauce
- Mini Blueberry Pies
- Millionaire Pie
- Blueberry Cream Cheese Pie
- Turtle Dessert
- Chess Pie
- Brownie Pie
Graham Cracker Crust
Our rich and buttery homemade graham cracker crust only needs three ingredients and comes together in a flash to create a yummy base for all your favorite pies.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 9
Ingredients
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup salted butter, melted
Instructions
- Pulse the graham crackers in a food processor or place them in a Ziploc bag and crush them with a rolling pin until they form a fine, even crumb.
- Add the granulated sugar to the graham cracker crumbs and combine evenly.
- Melt the butter in a heat-proof bowl in the microwave. Pour the melted butter into the graham cracker mixture and pulse (or stir) until evenly combined.
- Press the graham cracker mixture evenly across the bottom and up the sides of a 9-inch pie plate.
- Use your fingers or the flat bottom of a measuring cup to pack the crust tightly and evenly into the pie plate.
- Chill in the freezer for 10 to 15 minutes before filling with a no-bake pie filling.
- Alternately, bake in a 350°F oven for 6 to 8 minutes or until the crust is lightly browned. Allow to cool completely before adding pie filling.
Notes
- 1 cup of graham cracker crumbs = 1 sleeve of whole graham crackers = 9 graham cracker sheets. So you will need approximately 14 graham crackers for one 9-inch pie crust.
- You can use salted or unsalted butter. The melted butter and the sugar together help form a “glue” that holds the crust together. When chilled, the fats in the butter firm up, holding the crust together. The melted butter (in the oven and somewhat when the crust is unbaked) dissolves the sugar, creating a liquid glue that then hardens with cooling.
- This recipe fills one standard 9-inch pie plate or springform pan. It will also fill a deep-dish 9-inch pie dish, but it will be a little bit thinner. For a 9×13-inch baking dish, you will need to multiply the recipe by 1.5 – so 2 cups of crumbs, ¾ cup melted butter, and ½ cup sugar.
Nutrition
Calories: 178kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 28mg | Fiber: 1g | Sugar: 11g | Vitamin A: 315IU | Calcium: 14mg | Iron: 1mg
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Comments
Joe says
Happy to have this easy recipe.