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.
What Is An Australian Substitute For Graham Crackers?
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.
Keebler Graham Cracker Crumbs 13.5oz/382g
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!
Top 20 Graham Cracker Desserts (+ Easy Recipes)
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).
Homemade Gluten Free Graham Crackers (& How To Make A Gf Graham Cracker Crust)
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.
Best Graham Crackers: Our 6 Campfire Faves
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.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.
Kitchen Tips: Easy Graham Cracker Crust Recipe
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:
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.
Taste Off: The Very Best Graham Crackers, And Grahams Gone Wrong
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:
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!
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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.
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.
Graham Crackers Recipe
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:
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.
The Best Vegan Graham Crackers
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.
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.
Shurfine Graham Cracker Crumbs
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:
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 worlds easier than regular pastry pie crust. Repeat: It’s easy! Buttery! Thick! Crunchy! Graham crackery! Just the best!
You could also make this crumb crust with vanilla wafers or Ritz crackers instead of graham crackers. For an easy Oreo crust, see my Oreo Crust guide. And for an easy Biscoff cookie crust, see my Biscoff Crust guide.
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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
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