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.
Desserts With A Graham Cracker Crust
Just a few ingredients come together to make this easy crust! It’s so simple to make and 100% worth the (very little) effort. Here’s what you need:
SAM’S TIP: Still buying your Oreo crusts from the store? I also have a recipe for an easy Oreo crust that tastes so much better than the pre-made version.
All that’s left is to use as directed! Follow your recipe for any baking instructions, or place in the fridge/freezer for a no-bake recipe.
Easy Homemade Graham Cracker Crust Recipe
SAM’S TIP: I like to use the (clean) bottom of one of my measuring cups to press the crumbs into the pan for a smooth, even surface. You can also use the bottom of a small drinking glass for this.
It really depends on the recipe, so follow that first. Pre-baking isn’t usually necessary, but many bakers like to pre bake their crust so it is extra crisp.
Now, if you are making a crust for a no bake recipe (like my no-bake cheesecake!), you can just slip the pie plate/springform into the fridge or freezer for a few minutes before adding the filling. The crust will still cut nicely without baking it!
How To Make Chocolate Graham Cracker Pie Crust
If you didn’t make any substitutions (reducing the sugar, swapping the butter, etc.) then the issue most may lie in how tightly you packed your crust into the pan. You want to make sure your crust is
Another issue could be if you waited too long to press your crumbs into the pie plate. As the butter cools, it re-solidifies and if the crust hasn’t been pressed, it won’t cling together but will stay crumbly. If this happens you can always toss your crumbs back in the microwave in 5 second intervals, stirring in between, until the butter is warmed and the crumbs will cling together again.
Yes! If you don’t have graham crackers where you live, you can absolutely use pulverized digestive biscuits instead. You will need 12 digestive biscuits to get 170g of crumbs (you will have a bit extra after weighing).
Classic Graham Cracker Crust Recipe
This recipe isn’t just for pies! I use it in many of my cheesecake recipes as well, like my key lime cheesecake (pictured above!).
Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram , and you can also find me onYouTube andFacebook
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.
Graham Cracker Crust Recipe
Serving: 1 pie | Calories: 1375 kcal | Carbohydrates: 132 g | Protein: 10 g | Fat: 92 g | Saturated Fat: 52 g | Cholesterol: 211 mg | Sodium: 1534 mg | Potassium: 223 mg | Fiber: 4 g | Sugar: 65 g | Vitamin A: 2449 IU | Calcium: 123 mg | Iron: 5 mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.homemade 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.
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.
Easy Graham Cracker Crust Pies
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!
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.
Gluten Free Graham Cracker Crust: Easy & Dairy Free
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.
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.
No Bake Graham Cracker Crust (3 Ingredients!)
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.
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.
Ingredient Gluten Free Graham Cracker Crust
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
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.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!
How To Make A No Bake Graham Cracker Crust
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.
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:
Graham Cracker Pie Crust
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.
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:
Homemade Graham Cracker Pie Crust
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.
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