Perfect Graham Cracker Crust – with only 3 ingredients

5 from 9 votes
20 Comments

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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!

Side view of a baked Graham Cracker Pie Crust.
Featured with this recipe
  1. Ingredients in Graham Cracker Crust 
  2. How to Make the Perfect Crust
  3. Frequently Asked Questions about Graham Cracker Crust
  4. Fill It Up
  5. Perfect Graham Cracker Pie Crust Recipe

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.
Graham crackers, butter and sugar to make a Graham Cracker Pie Crust.


How to Make the Perfect Crust

  1. First, you need to crush the graham crackers into crumbs. 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.
  2. 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.
  3. Then, press the crumb mixture into a 9-inch pie plate.
  4. Finally, bake for about seven minutes. Let it cool slightly, then pour in your favorite filling.
Cheesecake with a ring of sliced strawberries on top and blueberries on the side to show How to Make a Cheesecake.

Frequently Asked Questions about Graham Cracker Crust

Can a graham cracker crust be made gluten free?

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.

Why is my crust falling apart?

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.

Do I need to grease my pan before baking the graham cracker crust?

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.

Bowl of filling pouring into graham cracker pie crush to show How to Make a Cheesecake.

Read More35+ 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.
Top view of baked Graham Cracker Pie Crust

Perfect Graham Cracker Pie Crust

5 from 9 votes
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!
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Dessert
Cuisine American
Servings 8

Video

Ingredients

  • 1 package graham crackers or 9 full graham crackers
  • 1/3 cup sugar
  • 6 tablespoons butter melted

Instructions

  • Preheat oven to 350-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, crush 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

For a gluten free graham cracker crust, substitute gluten free graham crackers in the recipe. 
  • Crush 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

Calories: 334kcalCarbohydrates: 49gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 24mgSodium: 415mgPotassium: 90mgFiber: 2gSugar: 22gVitamin A: 277IUCalcium: 43mgIron: 2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

    1. 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.

  1. 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

  2. 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

    1. 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!

  3. 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

    1. 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!

  4. 5 stars
    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.

  5. 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?

    1. 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.