Graham Cracker Crust Recipe

Skip the stale, store-bought crusts and make your own! My Graham Cracker Crust recipe takes 5 minutes to make and can be used for pies, cheesecakes, and more. Includes a how-to video!

I can understand being intimidated by a traditional pie crust recipe, with all the rolling, chilling, and blind baking. But a graham cracker crust? That’s easy! There’s rarely an excuse to ever buy one from the store; they don’t taste nearly as good as homemade, and they are so supremely simple to make from-scratch!

Today I’m walking you through the four simple steps of my go-to pie crust recipe. The entire process takes about five minutes, and once you try the final result, you’ll never want to go back to the store-bought crusts.

Graham Cracker Crust

Learn how to make a thick, buttery homemade graham cracker crust with only 3 ingredients.

Prep: 5min

Total: 15min

Yield: 1

Ingredients:

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 6 Tablespoons (85g) unsalted butter, melted

Instruction:

1. If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.
2. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
3. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices.
4. For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

Easy Graham Cracker Crust Recipe

Skip the stale, store-bought crusts and make your own! My graham cracker crust recipe takes 5 minutes to make and can be used for both pies and cheesecakes.This recipe will work for a 9″ pie pan or a 9-10″ springform pan

Prep: 5min

Total: 5min

Yield: 1

Serving Size: 1 pie

Nutrition Facts: calories 1375 kcal, servingSize 1 pie, Carbohydrate 132 g, Protein 10 g, Fat 92 g, Saturated Fat 52 g, Cholesterol 211 mg, Sodium 1534 mg, Fiber 4 g, Sugar 65 g

Ingredients:

• 1 ½ cups graham cracker crumbs ((or 11 graham cracker sheets pulverized to crumbs in a food processor) (170g))
• 2 Tablespoons sugar
• 1 Tablespoons brown sugar (packed)
• 7 Tablespoons butter (melted (100g))

Instruction:

1. Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
2. Stir together graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.
3. Pour mixture into pie plate or springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
4. If the crust needs to be pre-baked, bake on 375F for 7-10 minutes. If using this crust as part of a different recipe, bake according to your recipe’s instructions. If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.

Graham cracker crust

You’ll never buy a store-made graham cracker crust again with this easy and delicious homemade Graham Cracker Crust recipe! Just three ingredients and 15 minutes to make a perfect tender crust.

Prep: 10min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 116 kcal, Carbohydrate 13 g, Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 119 mg, Sugar 7 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups graham cracker crumbs (, about 12 full sheets, crushed)
• 1/3 cup granulated sugar
• 6 Tablespoons butter (, melted)

Instruction:

1. Preheat oven to 350F.
2. Mix graham cracker crumbs, sugar, and melted butter in a small bowl.
3. Pour crumb mixture into an 8″ – 9.5″ pie pan and use the back of a measuring spoon to press it firmly in the bottom of the pan and a little bit up the sides of the pan.
4. Bake for 10 minutes. Remove from oven and allow to cool.

Homemade Graham Cracker Crust

Instead of purchasing a crust, make this graham cracker crust recipe with just three everyday ingredients. —Janaan Cunningham

Prep: 10min

Total: 20min

Yield: 1 pie crust (9 inches).

Nutrition Facts: calories 173 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 147mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients:

• 1-1/2 cups crushed graham cracker crumbs (24 squares)
• 1/4 cup sugar
• 1/3 cup butter, melted

Instruction:

In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Graham Cracker Crust – Martha Stewart

FAQ

Should you bake a graham cracker crust before filling?

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

Why is my homemade graham cracker crust so hard?

What else can I use for graham cracker crust?