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!
This graham cracker crust is SO easy to do and tastes far better than the pie crusts that you can buy at the grocery store. This is a recipe that has been in our family for YEARS. It always turns out perfect! I use this for so many recipes… cheesecake, key lime pie, lemon cream pie, pudding pie, banana cream pie, coconut cream pie… it is my go-to every time. If you are making a chocolate pie, use chocolate graham crackers instead of the typical honey or cinnamon. This makes one 9″ pie crust (8″ works too).
Gluten Free Graham Cracker Pie Crust Recipe
Yes! You can make this graham cracker 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.
How to Make the Perfect Graham Cracker Pie Crust
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
Nutrition
Liz says
Thank you. I’ll keep this one on hand.
Kay says
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?
Erica says
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.
Jana Brown says
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.
Barbara Snelling says
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
Erica says
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!
Lace says
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
Erica says
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!
Lace says
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
Mae Brown says
How many cups of crumbs should I have before I add the sugar and butter.
Thank you.
Erica says
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.