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Graham Cracker Crust

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close up overhead shot of a 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.
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Table of Contents
  1. Graham Cracker Crust Ingredients
  2. How To Make This Graham Cracker Crust Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

Our key lime pie and jello pie are both divine dessert recipes to make use of this homemade crust.

close up shot of a Graham Cracker Crust

Graham Cracker Crust Ingredients

Graham Cracker Crust raw ingredients that are labeled

You’ll need:

  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup 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 This Graham Cracker Crust Recipe

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.

Graham Cracker Crust process shot of graham crackers being pulsed in a food processor

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.

PRO TIP:

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.

Graham Cracker Crust process shot of ingredients being pulsed in a food processor

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. 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.

Graham Cracker Crust process shot of crust being pressed down with the bottom of a cup

STEP SIX: Chill in the freezer for 10 to 15 minutes before filling with a no-bake pie filling.

STEP SEVEN: Alternately, bake 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.

How To Serve

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?

Storage

ON THE COUNTER: The crust itself can be kept at room temperature, but once you add filling, you will need to follow 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.

overhead shot of a Graham Cracker Crust

A graham cracker pie 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!

FREQUENTLY ASKED QUESTIONS

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.

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close up overhead shot of a Graham Cracker Crust

Graham Cracker Crust

5 from 1 vote
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
  

  • cups graham cracker crumbs
  • 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. 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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