How To Make A Graham Cracker Crust
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 recipe works great for baked or no-bake pies!
*Pictures and post updated November 2019.*
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 crusts are far too crumbly and it’s almost impossible to get a clean slice out of them without it falling apart.
I’ve been making my own homemade graham cracker pie crust for years now and I’ve never looked back because they’re SO much better. Plus, you’ll love this homemade version because:
- It’s easy to make
- It only requires three ingredients
- You can prepare it in less than 10 minutes
- It’s perfect for baked and no-bake pies!
Recipe Ingredients
To make this graham cracker crust recipe, you’ll need three ingredients: graham crackers crumbs, sugar, and melted butter. Let’s break each one down!
- Graham Cracker Crumbs: You’ll need 1 and 1/2 cups of graham cracker crumbs for this recipe which is equal to 11-12 full sheets of graham crackers. If you want to make this recipe even easier, you can buy graham cracker crumbs at the store too.
- Granulated Sugar: This will add some sweetness to the crust.
- Melted Butter: The most important ingredient to help the crust stick together. For a baked pie crust, I typically use 5 tablespoons of melted butter. For a no-bake pie crust, I like to use 6 tablespoons.
How to Make a Graham Cracker Crust
To make this easy graham cracker crust recipe, you’ll start by stirring together your graham cracker crumbs and sugar. Then, you’ll stir in the melted butter until all of the crumbs are moistened.
I suggest starting with 5 tablespoons of melted butter and then see how the mixture looks first. It should be a little bit crumbly, but if you squeeze some together in your hand it will hold together. If you feel that the crust is a little too dry or crumbly, you can melt an additional tablespoon of butter and stir it in.
Once you’ve mixed up the graham cracker crust mixture, you’ll scoop the mixture into a pie dish and press it down firmly on the bottom and up around the sides.
I like to use the bottom of a measuring cup to help pack the crust down. I used a pie dish for this tutorial, but just about any kind of pan or dish will work just fine!
For a baked graham cracker pie crust: Preheat your oven to 350°F (177°C) and bake the crust for 10 minutes.
For a no-bake graham cracker crust: Transfer to the refrigerator for 20-30 minutes to chill while you prepare your filling, then fill the pie crust.
FAQ’s
Can I Use a Graham Cracker Substitute?
I’ve had a few readers from outside the US ask about a graham cracker substitute they can use. If you don’t have graham crackers where you live, I recommend using digestive biscuits instead.
When Should I Bake This Crust?
If you’re using this homemade graham cracker crust for a baked dessert (like a pie or cheesecake), I recommend baking the crust before adding in the filling to help set the crust. If you’re making a no-bake dessert, there’s usually no need to bake the crust first.
Can I Prep This Crust in Advance?
This graham cracker crust for desserts may be prepared 1-2 days in advance. If the crust is baked, I suggest storing it at room temperature. If it’s for a no-bake recipe, I recommend storing it in the refrigerator until you’re ready to fill it.
Can I Make This Recipe Gluten-Free?
I’m sure you can easily make this gluten-free! Simply look for certified gluten-free graham crackers.
Can I Use a Butter Alternative?
Most likely, yes. I’m sure melted margarine or another butter alternative would work well in this recipe. However, your pie crust may have a slightly different texture than mine.
Baking Tips
- You can make your own graham cracker crumbs by crushing graham crackers in a blender, food processor, or plastic bag. If you want to make this recipe a little easier, you can skip this step and just use store-bought graham cracker crumbs. Both work great in this recipe!
- If using graham crackers in this recipe, you’ll need about 11-12 full sheets of graham crackers to get 1 and 1/2 cups of crumbs.
- I suggest starting with 5 tablespoons of butter. If you feel that the mixture is too dry or crumbly, melt an additional tablespoon of butter and stir it in.
- Don’t have any graham crackers where you live? If you live outside of the US, digestive biscuits are a great alternative!
Different Ways To Use It!
As I mentioned earlier, this homemade graham cracker pie crust is a perfect base for just about any pie. I especially love to use this recipe for my homemade key lime pie. Here are a few more ways you can use it!
- Lemon Pie
- Mini Cheesecakes (scaled down slightly to fit the recipe)
- Classic Cheesecake Recipe
- Key Lime Pie
- No-Bake Cheesecake
- Strawberry Cheesecake
How To Make A Graham Cracker Crust
Ingredients
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/3 cup (65 grams) granulated sugar
- 5-6 tablespoons (70-85 grams) unsalted butter , melted and slightly cooled
Instructions
- Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and stir in the sugar. Add the melted butter and stir until well combined and all of the crumbs are moistened.
- Scoop the mixture into a 9-9.5 inch pie plate (or springform pan) and firmly press it down into an even layer on the bottom and up around the sides of the dish.
- For a baked pie crust: Bake at 350°F for 10 minutes or until the crust is lightly browned.
- For a no-bake pie crust: Refrigerate for 20-30 minutes while preparing your filling, then fill the pie crust.
Notes
I made this recipe for a cheesecake in a springform pan and baked it for 15 minutes. It came out perfect. And, my cheesecake comes out perfect every time! I also added a couple shakes of cinnamon to the graham cracker mixture!
What is should be the rule of thumb when to bake the graham cracker crust and when not to? Thanks.
If it’s a baked pie filling, I recommend pre-baking the crust. If it’s a no-bake filling, you can still bake the crust but you’ll want to let it cool completely. I typically skip baking the crust though if I’m using a no-bake filling.
Danielle
How much sugar do you use?
I use 1/3 cup of sugar, you can find all of the measurements in the recipe card at the end of the post.
Hi, I wanted to try my former American host mom’s recipe for Banana Cream Cheese Pie (which was incredible when she made it). The recipe asks for a ready-to-use Graham cracker pie crust which aren’t sold in German grocery stores I think, so I’m really glad I found your blog! I’m not sure if I have to bake the pie crust though: the pie isn’t supposed to go in the oven, but I’ll still wanna bake the crust before pouring the cream cheese onto it right? Also do you happen to know what kind of German crackers/biscuits I could substitute the Graham crackers with, because I’m not sure where to get those in Germany either… It’d be amazing if you could help me!
Vera
Hi Vera! It’s not necessary to bake the crust. You certainly can if you want to make it a bit firmer and easier to slice. If you do bake it, just make sure to let it cool completely before adding your filling. Also, I know some readers outside the US use digestive biscuits in place of graham crackers. If you can find those then they should work.
Hi Danielle,
So if I’m making a cheesecake I need to bake for fourty minutes, I just make the crust put in the pie mixture and cook? I don’t have to cook the pie crust separately first do I?
Thanks for this great recipe. I can’t wait to try it!
Hi, Shari! I would suggest pre-baking the crust for about 10 minutes for a cheesecake.
Thank you so much Danielle. I was thinking that might set the crust for use. I’ll be making this soon. So happy to find you here.
Shari
I made a Cheesecake for Easter dinner, using this recipe of yours for the Graham Cracker Crust. The Graham Crust was delicious, very simple to make; so much flavor & wonderful texture, we all loved it! I won’t be buying the already made G. C. Crusts from the store anymore & when I think of it, they never really did taste like a G. C. Crust in the first place, maybe cardboard would describe store purchased G. C. Crusts, LOL 🙂
Thank you, Darlene! I’m glad you liked the graham cracker crust 🙂
Hi Danielle,
I used your recipe for the Mocha Smore’s Brownie cake and it worked great. You are right! 5 spoon of melted butter is all you need. (in the recipe they ask for 1 stick which I do consider is too much for a crust made of crackers).
Commonly, we used Maria’s biscuits to make the crust because there are more popular than grahams here and easier to find in any grocery store.
Thanks again for your recipes and tips. Next time I will try the crust in a Lemon Pie.
Best regards!
So glad to hear that the crust and cake turned out great for you! 🙂
Hi Danielle,
I’m from the Dominican Republic. This is the first time I made a comment. I would like to say that I’m glad I found your blog and decided to follow you. In my “To bake list” there are the last three recipes you have posted. First, I’m going to make this crust for a Mocha S’more Brownie Cake I’m going to bake for my son’s birthday this week. Let you know.
Your blog is awesome! Simple and easy to follow recipes that everybody love. Thanks for taking the time to sharing them with us.
I’m so glad you found my site! Thank you for taking the time to leave such a kind comment. The mocha s’mores brownie cake sounds fantastic. I’d love to hear how it turns out!
Hi what are graham crackers l live in England and not sure what they are called in my country ,thanks .
Digestive biscuits, Rich tea biscuits.. or a mixture of the two, alternatively ginger biscuits
I believe they’re called digestive biscuits. Sheila has a few other great suggestions as well!
Hi Danielle,
Thank you so much for this easy to prepare crust recipe. Here in Germany we don’t have ready-to-use pie crusts available in the stores and I’m always hunting for a recipe that works. And I also have to emphasize that I am so thankful that you provide the cup- and spoon-measurings in grams in your recipes. This makes it so easy for me. Normally when I use an American recipe (and that’s very often) I first have to convert everything in measurements we use. The hardest always is: a stick of butter or even worse a cup of butter. And when I want to bake I want to bake and I don’t want to have to figure out dozens of measurements.
So today was one of my lucky days thanks to you. I’m so glad that I get your news letters.
Later, Dorothee
I forgot to rate the recipe. Sorry!
I’m glad you found the recipe helpful, Dorothee! I’m also glad that the gram measurements help as well. I prefer to weigh ingredients, plus it’s more accurate so I figured it definitely can’t hurt to add it to recipes. And when it comes to butter in the US a stick is 1/2 cup or 115 grams and 1 cup is 230 grams. 🙂