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Make your own Perfect Graham Cracker Crust for any pie filling. With only 3 ingredients it is simple to make and a homemade crust is always best!
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This graham cracker crust recipe is SO easy to make and tastes far better than the pie crusts that you can buy at the grocery store. We’ve been making this homemade graham cracker crust for years and always turns out perfect! Use it for so many recipes: cheesecake, key lime pie, lemon cream pie, pudding pie, banana cream pie, coconut cream pie, you name it. It is my go-to every time.
Ingredients in Graham Cracker Crust
When I tell you this recipe is easy, wait ’til you see the ingredients list. Blink and you’ll miss it. Three little ingredients, that’s it! Here’s what you need:
- Graham crackers – I use one package or about nine full graham cracker sheets
- Sugar – regular white sugar
- Butter – melted. I like to use unsalted butter but you can use any kind you have on hand.
How to Make the Perfect Crust
- First, you need to smash the graham crackers. You can use a food processor to get an even texture or just place the crackers in a plastic bag, seal tightly and smash the crackers using a rolling pin until you have very find crumbs.
- Next, combine the graham cracker crumbs with the white sugar and melted butter until the crumbs are completely and evenly moist. It should be like the texture of wet sand. I like to stir it with a fork at first, but you may just want to get in there with your fingers.
- Then, press the crumb mixture into a 9-inch pie plate.
- Finally, bake for about seven minutes. Let it cool slightly, then pour in your favorite filling.
Frequently Asked Questions about Graham Cracker Crust
Yes! You can make this pie crust gluten free! It’s as simple as this: substitute gluten free graham crackers for the regular graham crackers. A delicious pie can still be enjoyed by those on a gluten restricted diet.
Make sure you’re adding enough butter to the recipe. This recipe calls for six tablespoons, so make sure you stir all of that in. If it’s still crumbly, add another tablespoon or two of butter to the mixture.
Occasionally the pie crust can stick to the pie plate, even with enough butter. You can spray your pan with non-stick cooking spray just to be sure.
Read More: 35+ Easy Dessert Ideas with Pictures and Simple Recipes
Fill It Up
Starting with the perfect crust means everything inside the pie is going to taste even better than before. Fill it with chocolate pudding, ice cream, pie filling, anything you like! If you’re looking for ideas on which pies to make that feature a graham cracker crust, try a few of these tasty ideas:
- Cheesecake is a popular item that starts with a graham cracker crust. This recipe is the ultimate indulgence; deliciously light and creamy, yet surprisingly simple to make.
- Pink Lemonade Ice Cream Pie is the perfect cold, creamy, tart summer treat. And, with only three ingredients, its very simple to make.
- Easy Key Lime Pie is smooth, creamy and the perfect blend of tart and sweet.
- Triple Berry Cheesecake Bites are little creamy morsels of heaven. Perfect for parties, the smaller size of these treats allow you to have a bite of each flavor.
Perfect Graham Cracker Pie Crust
Video
Ingredients
Instructions
- Preheat oven to 375-degrees.
- Place graham crackers in a gallon-sized Ziploc bag. Squeeze as much air out as you can and seal tightly. Using a rolling pin, smash the crackers and roll out until you have very fine crumbs.
- In a medium-sized bowl, combine crumbs, sugar, and butter until all the crumbs are evenly moist.
- Press crumbs into pie plate.
- Bake for 7 minutes in preheated oven.
- Wait until crust cools before adding filling. If your recipe calls for an “unbaked” graham cracker crust, chill in the fridge for at least an hour before adding filling.
Notes
- Smash the graham crackers. You can use a food processor to get an even texture or just place the crackers in a plastic bag, seal tightly and smash the crackers using a rolling pin until you have very find crumbs.
- Next, combine the graham cracker crumbs with the white sugar and melted butter until the crumbs are completely and evenly moist. It should be like the texture of wet sand. I like to stir it with a fork at first, but you may just want to get in there with your fingers.
- Then, press the crumb mixture into a 9-inch pie plate.
- Finally, bake for about seven minutes. Let it cool slightly, then pour in your favorite filling.
Nutrition Information
So super easy, thank you! I need something delicious and fast and this was perfect.
No more store-bought cracker crust! This recipe is perfect! Thank you for sharing!
This turned out absolutely wonderful with the cheesecake that I made. Thank you!
This is one of my favorite crusts of all time! So easy & perfect for so many recipes!
This is such an easy recipe. I love to make a few crusts at a time and freeze them!
Great recipe – very tasty!
Graham cracker crust is my favorite!
This recipe made a really great crust! It’s my go to now. đŸ˜‰
How many cups of crumbs should I have before I add the sugar and butter.
Thank you.
The measurement isn’t by “cups” so much as it is by “crackers”.. you want to use 1 sleeve of graham crackers (about 9) I am GUESSING this would be around 2 c. of crumbs.
Thank you for your response
Based on your 1 package graham crust, what does it measure out to? 1 cup?
1 1/2 cups?
This would be very helpful
Thanks
Hey : )
l live in Canada, the Graham crackers we buy in a box has 2 sleeves in it and they are single squares in each sleeve do l use them all? Or once crushed what is the cup(s) measurement we need?
Thanks so much
A box in the U.S. typically has 3 packs, totalling about 14-15 oz.
If your squares are about 3″x3″ you will want to use 18 squares. Hope this helps!
I keep coming across Graham crackers. Here in United Kingdom crackers are for eating with cheese. Are they perhaps a digestive sweet biscuit. I would very much appreciate your advice. Many thanks
They are a sweet, flat “cracker”.. probably closer to what you would call a biscuit because it is sweet like a cookie. It is flat and rectangular. haha I know, so confusing! If you google it, you will see what I’m talking about haha! Hope this helps!
I like this recipe. It is very similar to the one my grandma taught me. If you want to try something a little different it also works well with chocolate or cinnamon graham crackers.
So I’m kind of new to making desserts…I typically hate baking, but lately I’ve been wanting cheesecake! Would this recipe work for a spring form pan, too? Or do you have an idea of how much more graham crackers, etc. you would need for a spring form pan?
Yes! It works in a spring-form pan as well. Unless you want a really thick crust you wouldn’t need to add more graham crackers or anything. Typically I just press it into the bottom of the pan and don’t try to go up the sides at all. It is just a bottom crust. be sure to line it with parchment paper around the sides! That will make it stay nice and pretty and your cheesecake won’t get stuck to the sides when you take it off.
Thank you. I’ll keep this one on hand.