Can You Bake A Pie In A Graham Cracker Crust

With this easy recipe and my perfected shaping methods. You need just 3 ingredients, and it tastes so good, I guarantee you’ll never go back to store-bought graham cracker crust. And if graham crackers aren’t available where you live, we’ve got a tested-and-approved biscuit crumb crust alternative for you!

Today I’m teaching you my practiced-and-perfected method for making a deliciously buttery, sweet graham cracker crust that’s wonderfully crisp and crumbly, but still holds shape. You can use it for pies, bar desserts, cheesecakes, and more—like cheesecake pie, banoffee pie, and lemon blueberry cheesecake bars.

Yes, you can! But a homemade graham cracker crust is much easier and quicker than you think. Pre-made crusts always seem to lack flavor… and definitely taste a little stale.

Graham Cracker Crust: Easy Crust For Pies & Desserts

When it comes down to it, the taste and texture of a homemade graham cracker crust is on a completely different level. Maybe even a different planet. Buttery, sweet, crispy, crumbly… and made from only 3 ingredients. Just THREE! And here they are:

After testing multiple brands, my very scientific conclusion (LOL) is that the best graham crackers to use for this crumb crust are the Nabisco Honey Maid brand. The store-brand graham crackers we tried were lighter in color and the texture wasn’t quite as crispy.

When pressing the crust made from store-brand crackers into the pie dish, it felt more moist, and a bit mushier. Which makes sense, because the Honey Maid ones feel harder/crispier as if they’ve been baked longer, so the store-brand graham cracker crumbs feel a bit mushier when you add the melted butter.

No Bake Peanut Butter Pie With Chocolate Graham Cracker Crust

Graham crackers can also vary slightly in size and weight, and occasionally manufacturers change the size or amount you get in a package—which means my team and I have to go through all our recipes that use graham crackers and update them! (In case you’re wondering why your printed recipe may no longer match the recipe on the website.) Some math info you may find helpful:

Start by grinding up your graham crackers. You can use a food processor or blender for this, but if you don’t have one, just put them in a zip-top bag and crush them with a rolling pin. You want really fine crumbs, so feel free to take out all your frustrations on these crackers!

Mix the crushed graham crackers with the granulated sugar, and then stir in the melted butter. The mixture will be thick, sandy, and coarse. Try to smash/break up any large chunks.

How To Make Pumpkin Pie With A Graham Cracker Crust

The ratio of ingredients is important, but what matters most is how you press the mixture into your pan. The technique you use can make or (literally) break a great graham cracker crust:

I like to use my thumb on one hand and 4 fingers on my other hand to go around the top and sides. You can see me do this in the video tutorial below, too.

And, as explained in the 4th success tip above, running a spoon around the inner sides helps the crust keep a rounded shape, so the slices of your pie stay intact:

Easy Graham Cracker Crust Recipe

You will want to use an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan for this recipe. It’s not enough for a 9×13-inch pan. If you’re making a 9×13-inch dessert, I recommend 1.5x the recipe.

Typically, yes. After shaping into your pan, this crust should be baked, and the amount of time really depends on the recipe you’re using, and whether it’s a baked or a no-bake filling. Check the pie or cheesecake recipe you’re using for crust baking and cooling instructions.

I usually pre-bake this graham cracker crust for at least 10 minutes at 350°F (177°C) before adding a filling. If you’re making a no-bake pie/dessert: cool the crust before filling it, unless the no-bake pie recipe you are using states otherwise.

Homemade Graham Cracker Pie Crust

For non-US readers, my team and I tested out making this crust with digestive biscuits (we used McVitie’s brand), and here are our findings:

Though different in size and shape, 1 standard digestive biscuit weighs just about the same as 1 full sheet graham cracker, about 15g. Digestives are similar in flavor to graham crackers, but the texture is slightly different. Digestives aren’t quite as crispy-crunchy as graham crackers, and disintegrate faster when wet, as those who like to dip them into their tea will know. We found that we needed some extra crumbs in the crust to help absorb the melted butter.

We’re also adding a bit more sugar, because digestive biscuits contain about half the amount of sugar as graham crackers.So the final recipe for a digestive biscuit crumb crust that works as a great alternative to this graham cracker crust is:

How To Make Apple Pie With Graham Cracker Crust

Graham cracker crust is the base of so many incredible desserts, so it’s important to have a really solid recipe for this baking staple under your belt (or apron ties). And it’s so easy to master. Not to mention, unbelievably good. Repeat: It’s buttery! Thick! Crunchy! Graham crackery! Just the best!

You could also make this crumb crust with speculoos biscuits (like Biscoff), vanilla wafers, or Ritz crackers instead of graham crackers. For an easy Oreo crust, see my Oreo Crust guide.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onhomemade Graham Cracker Crust recipe! You only need three ingredients including graham crackers, butter and sugar, and a pan to press the mixture into. Unlike other graham cracker crusts, this one wont fall apart! It’s perfectly tender and can be used in any recipe that calls for a graham cracker crust.

Mini Graham Cracker Pie Crust Recipe (no Bake)

This is my go-to graham cracker crust recipe and I love it because it’s easy, inexpensive, and the taste and texture are far superior to anything you’ll buy at the store.

1. Mix ingredients in bowl. Combine graham cracker crumbs and granulated sugar in a bowl. Pour in melted butter and stir well to combine.  The butter is the key to ensuring you have a graham cracker crust that doesn’t fall apart!

2. Press into pie dish.  Pour the mixture into a pie pan. Use lightly greased hands or the back of a measuring cup to firmly press the mixture into the bottom of the pan and up the sides. This step is important!  The crust needs to be pressed really firmly into the dish to help ensure it sticks together!

Easy Graham Cracker Crust Pies

3. Bake or chill. This step will depend on the recipe you’re using and what you plan to put on top of the graham cracker crust. See baking directions below.

Baked graham cracker crust:Baking allows for the butter and sugar to bind to the point that the crust is sure to hold together.  I find that baked graham cracker crusts yield the best result. To bake the crust, place it in the oven at 350 degrees F for 10 minutes. A baked crust will have a sturdier texture, but it wont be crumbly and will hold the pie together so that it’s easy to cut and serve!

No-bake graham cracker crust: If you don’t want to (or cannot) bake the crust, you could chill it for several hours in the refrigerator, to the point that the butter becomes hard enough to hold the crust together.

Banana Cream Pie With Graham Cracker Crust

To make ahead: Graham cracker crust is a great make ahead recipe.  I often prep the crust 1-2 days ahead of time and store it in the refrigerator until ready to use.

To freeze: prepare the crust and do not bake it.  Cover it well and freeze for 2-3 months.  Allow to thaw completely before using.

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. 

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Make ahead instructions: Graham cracker crust is a great make ahead recipe.  I often prep the crust 1-2 days ahead of time and store it in the refrigerator until ready to use.

Freezing instructions: prepare the crust and do not bake it.  Cover it well and freeze for 2-3 months.  Allow to thaw completely before using.

Calories: 116 kcal Carbohydrates: 13 g Fat: 6 g Saturated Fat: 3 g Cholesterol: 15 mg Sodium: 119 mg Potassium: 18 mg Sugar: 7 g Vitamin A: 175 IU Calcium: 10 mg Iron: 0.4 mg

How To Make A Graham Cracker Crust

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.Learn how easy it is to make your own graham cracker crust with this simple tutorial! You only need three ingredients and about 10 minutes to prepare this pie crust. This recipeworks great for baked or no-bake pies!

It’s been a while since I’ve shared a how-to baking post. Since we’re so close to the holidays, I thought it would be the perfect time to share one recipe that I make every holiday season — my homemade graham cracker crust recipe!

I’ve mentioned it before, but I’ve never been a fan of the store-bought graham cracker crusts. I feel like store-bought

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