Easy Graham Cracker Crust
This homemade graham cracker crust is a quick and easy upgrade for any pie. Made with just four simple ingredients, it comes together in only five minutes and guarantees a rich, buttery flavor that beats any store-bought version. Don’t be intimidated by making a graham cracker crust from scratch! My go-to recipe is incredibly simple and even easier than a traditional pie crust made with flour. It’s a versatile crust that works beautifully for all sorts of pie recipes, including both baked and no-bake pies, as well as cream or custard pies, and even classic cheesecake. You only need graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. That’s it! I love it for some of my favorite desserts, such as pumpkin pie, cheesecake, and key lime pie. Key Ingredients Graham Crackers: You can buy pre-ground graham cracker crumbs, but I prefer to grind them myself in a food processor. The flavor is often better, and it’s easy to control the texture. I like brands like Nabisco and Annie’s, but if you’re outside the U.S. and can’t find them, Digestive biscuits are an excellent substitute. For a crust with vanilla wafers, see our banana cream pie. Butter: I always use unsalted butter. If you only have salted butter on hand, omit the pinch of salt from the recipe. Sugar: While some recipes use light brown sugar, I stick with granulated sugar. Brown sugar can add a much richer, almost caramel-like flavor, which isn’t necessary here since the graham crackers already have that wonderful toasted taste. The sugar melts into the graham crackers and butter, creating the glue that holds our crust together. Salt: A little bit of salt makes a big difference. While not every recipe includes it, I can’t imagine making this crust without a pinch of salt. It ties all the flavors together and really makes your pie taste incredible. Graham Crackers: You can buy pre-ground graham cracker crumbs, but I prefer to grind them myself in a food processor. The flavor is often better, and it’s easy to control the texture. I like brands like Nabisco and Annie’s, but if you’re outside the U.S. and can’t find them, Digestive biscuits are an excellent substitute. For a crust with vanilla wafers, see our banana cream pie. Butter: I always use unsalted butter. If you only have salted butter on hand, omit the pinch of salt from the recipe. Sugar: While some recipes use light brown sugar, I stick with granulated sugar. Brown sugar can add a much richer, almost caramel-like flavor, which isn’t necessary here since the graham crackers already have that wonderful toasted taste. The sugar melts into the graham crackers and butter, creating the glue that holds our crust together. Salt: A little bit of salt makes a big difference. While not every recipe includes it, I can’t imagine making this crust without a pinch of salt. It ties all the flavors together and really makes your pie taste incredible. Find the full recipe with measurements below. My Tips for Making a Perfect Graham Cracker Crust Tip 1: Adjust for your pie dish. Pie dishes come in all shapes and sizes, so don’t be surprised if your “standard” 9-inch dish is a little different from the one in my kitchen. This recipe works perfectly for most 8- and 9-inch pie dishes as well as a 9-inch square pan. If you’re using a 10-inch pie dish, deep-dish pie plate, or a 9×13-inch baking dish, you should make a bit more crust. The good news is that this recipe is easy to double or halve. For a larger or deep-dish pie, I recommend multiplying the recipe by 1.5. Tip 2: Use finely ground crumbs. For the best crust, aim for finely ground crumbs. The easiest way to do this is with a food processor. If you don’t have one, a blender works, or you can place the crackers in a sealed ziplock bag and crush them with a rolling pin. Just be sure to really work them into fine crumbs. A crust with larger crumbs can be trickier to pack and may be more likely to fall apart when serving. Tip 3: Firmly press the crust. A homemade graham cracker crust is supposed to have a charming, rustic look, so don’t stress about making it perfect. The most important thing is to ensure it holds together when you slice your pie. When pressing the crust into the dish, use the back of a measuring cup or your hands to firmly and evenly press the crumbs into the bottom and up the sides of the pan. This will help it set nicely without being too dense. For making cheesecake, watch the video in this New York cheesecake. Easy Graham Cracker Crust PREP 5 mins COOK 15 mins TOTAL 20 mins PREP 5 mins COOK 15 mins TOTAL 20 mins This easy graham cracker crust recipe is perfect for standard 8- and 9-inch pie plates, as well as 9-inch round springform pans and 9-inch square pans. For larger pies, such as those made in a 10-inch pie plate or a 9×13-inch pan, use 1.5 times the original recipe. (I’ve included the specific ingredient amounts for this in the tips section below.) Makes 1 standard pie crust You Will Need 12 graham cracker sheets or 1 ½ cups graham cracker crumbs (180g) 2 tablespoons granulated sugar (24g) 6 tablespoons melted butter (85g) Pinch fine sea salt Directions 1Make the graham cracker crumbs: Break the graham crackers into pieces, then place them into the bowl of a food processor. Pulse until you have fine crumbs. If a few larger pieces remain, just break them up with your fingers. 2Mix the crust: In a large bowl, mix the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand. Allow it to cool to room temperature before moving on. 3Make the crust: Pour the crumb mixture into your pie plate or springform pan. Use the bottom of a glass or a measuring cup to firmly pack the mixture into the bottom of the dish. If you are using a pie pan, gently press the crust up the sides. For a smooth, rounded edge, use the back of a spoon to shape the corner where the side and base meet. 4Bake or chill (optional): Refer to your specific recipe’s instructions to determine whether your crust needs to be pre-baked, baked, or chilled. 5For a baked crust: Bake in a preheated 350°F (177°C) oven for 8 to 10 minutes for a pre-baked crust, or 15 to 20 minutes for a fully baked crust. 6For a no-bake pie: Refrigerate or freeze the crust for 15 to 20 minutes before adding the filling. 1Make the graham cracker crumbs: Break the graham crackers into pieces, then place them into the bowl of a food processor. Pulse until you have fine crumbs. If a few larger pieces remain, just break them up with your fingers. 2Mix the crust: In a large bowl, mix the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand. Allow it to cool to room temperature before moving on. 3Make the crust: Pour the crumb mixture into your pie plate or springform pan. Use the bottom of a glass or a measuring cup to firmly pack the mixture into the bottom of the dish. If you are using a pie pan, gently press the crust up the sides. For a smooth, rounded edge, use the back of a spoon to shape the corner where the side and base meet. 4Bake or chill (optional): Refer to your specific recipe’s instructions to determine whether your crust needs to be pre-baked, baked, or chilled. 5For a baked crust: Bake in a preheated 350°F (177°C) oven for 8 to 10 minutes for a pre-baked crust, or 15 to 20 minutes for a fully baked crust. 6For a no-bake pie: Refrigerate or freeze the crust for 15 to 20 minutes before adding the filling. Adam and Joanne's Tips Larger batch: Use 1.5x the recipe above for larger pie plates and a 9×13-inch dish. Use 18 graham cracker sheets (2 1/4 cups or 270g), 3 tablespoons (36g) sugar, and 9 tablespoons (126g) of butter, plus a generous pinch of salt. The nutrition facts provided are estimates. Larger batch: Use 1.5x the recipe above for larger pie plates and a 9×13-inch dish. Use 18 graham cracker sheets (2 1/4 cups or 270g), 3 tablespoons (36g) sugar, and 9 tablespoons (126g) of butter, plus a generous pinch of salt. The nutrition facts provided are estimates. Nutrition Per Serving Serving Size 1/8 of the recipe / Calories 175 / Total Fat 9.9g / Saturated Fat 5.4g / Cholesterol 22.9mg / Sodium 162.1mg / Carbohydrate 20.7g / Dietary Fiber 1.3g / Total Sugars 8.3g / Protein 1.4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us