Graham Cracker Crust Recipe

Name: Graham Cracker Crust Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1½ cups graham cracker crumbs ((180g)); 6 to 8 tablespoons unsalted butter ((87g to 113g), melted); ¼ cup granulated sugar ((50g))

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Once you try this easy graham cracker crust recipe, you’ll never use a store-bought graham cracker crust again. Make the perfect crisp, buttery, golden-brown crust from scratch using crushed graham crackers, butter, and granulated sugar–that’s it! This no-fuss recipe takes less than 20 minutes to make from start to finish.

You can’t beat the homemade texture and flavor of this three-ingredient crust. Use it as a delicious base for refrigerator or no-bake pie, cheesecake, or your favorite desserts. For more easy crust recipes, try my Oreo Pie Crust or classic flaky Pie Crust, or learn how to blind bake a crust.

What You Need To Make This Recipe

Ingredients needed to make a graham cracker crust.

Graham Crackers — for convenience, use store-bought boxed graham cracker crumbs or make your own by crushing sheets of graham crackers.

Sugar — granulated sugar helps bind the ingredients together and adds a delicious sweet flavor. For a richer taste, swap in light brown sugar.

Unsalted Butter — be sure to melt the butter and let it cool for 10 minutes before stirring it with the sugar and graham cracker crumbs. Adding hot butter to the mixture can melt the sugar and make the mixture gummy or too sticky to easily press into the pan.

How To Make A Homemade Graham Cracker Crust

Set of two photos showing sugar and melted butter added to a bowl of graham cracker crumbs.

1. Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs and sugar until well combined.

2. Add 6 tablespoons of melted butter and combine until the crumb mixture is well moistened.

Set of two photos showing the texture of the crumbs between two fingers and then the mixture pressed into a baking dish.

3. Pinch the crumbs between your thumb, pointer, and middle fingers. If the mixture feels moist and sticks together when released from the pinch, it is ready to be pressed in the pan. If the mixture feels dry and sandy and loses its shape when released from the pinch, stir in more butter, adding 1 tablespoon at a time.

4. Firmly press the mixture into the bottom of a 9-inch pie plate and one inch up the sides of the pan. Use the flat bottom of a measuring cup or glass to firmly press the mixture into the bottom of the pan, and use your fingers to press the sides into the pan. Bake until aromatic and golden for about 8-10 minutes. Set aside to cool completely before using.

Close up of a graham cracker crust from a cheesecake with dollops of whipped cream on top.

How To Keep Your Crumb Crust From Falling Apart

Do the pinch test. If the graham cracker mixture holds together when gently squeezed between your fingers, it will form the perfect graham cracker crust. If the mixture does not hold together, add more melted butter until the crumb crust mixture sticks together.
Don’t pack the crumbs too tightly. Press the crust mixture gently but firmly into the pie pan. Pressing too hard can make the crust brittle.

Using Homemade Versus Boxed Crumbs

Both homemade and store-bought crumbs are great options for this recipe, but there’s a bit of difference between the two. Fresh or Homemade graham cracker crumbs can be moister than pre-made crumbs from a box, so you may need to use less butter.

If using fresh graham cracker crumbs, start by adding only 6 tablespoons of melted butter and work in more melted butter if needed.

Making Homemade Graham Cracker Crumbs

To make graham cracker crumbs, place 12 sheets of whole graham crackers in a food processor and pulse until they form fine crumbs. You can also crush them by hand by putting the graham cracker sheets in a sealable plastic bag, pressing out the air, and moving a rolling pin over them until finely crushed. Measure out the crumbs from either method to make 1½ cups (180g).

A slice of cheesecake with a graham cracker crust and two dollops of whipped cream on top on a plate with a fork. A second slice in the background.

Ways To Use A Graham Cracker Crust

This recipe makes enough crust to fill a deep-dish 9-inch pie pan, the bottom plus 1-inch up the sides of a 9-inch springform pan, or just the bottom of a 10-inch springform pan or 9×13-inch baking pan.

Below are some different ways to use this graham cracker crust recipe, from traditional pies to cheesecakes and dessert bars:

Make Ahead Tips

You can easily prepare this crumb crust in advance! Follow the recipe steps except for baking. Cover the unbaked crust tightly in plastic wrap or aluminum foil, then freeze it in a freezer-safe bag or container for up to one month. When ready to use, bake the crust from frozen, adding 2-3 extra minutes of baking time.

Alternatively, you can bake the prepared crust ahead of time. Once cooled, wrap it in plastic wrap and store it for up to 24 hours before filling.

Pro Tips For Making This Recipe

Use a small silicone spatula or the back of a spoon to press in the sides of the crust and smooth the crease where the bottom meets the sides.
If you prefer a crispier crust, add a few extra minutes of baking time; just keep an eye on it in the oven to prevent burning.
Enhance the flavor by adding a pinch of fine sea salt or kosher salt to the crumb mixture. You can also add ½ to 1 teaspoon of your favorite ground baking spices like cinnamon or ginger.
If making your own graham cracker crumbs, you can use any flavor of graham crackers– original or honey graham crackers make a classic crust, while cinnamon or chocolate graham crackers give you a delicious flavored crust.

A pie with toasted marshmallows in a graham cracker crust with a slice cut out.

Frequently Asked Questions

Does a graham cracker crust have to be baked?

Technically, no, but baking enhances the flavor and helps it form a sturdier base for the filling, so I prefer it. For a no-bake crust, skip the baking and refrigerate the pressed crust for one hour or freeze it for 20 minutes before filling it for no-bake recipes.

Can I use other crackers or biscuits for this crust?

Yes, digestive biscuits, vanilla wafers, or ginger snaps can substitute well for graham crackers. Keep in mind that these other cookies may need more or less butter to hold together, so start with 6 tablespoons and add more if needed.

Should I grease the baking pan first?

If using a non-stick pie dish or springform pan that easily releases, there is no need to grease it. However, if you use a pan that you know easily sticks, lightly spray it with cooking spray or pour in a little bit of oil, then rub it with a paper towel to lightly coat the pan.

Why is my graham cracker crust falling apart?

Your crust is falling apart because it needs more moisture or was pressed too firmly into the pan. If it doesn’t want to hold its shape when pressing it into the pan, put the mixture back in the mixing bowl and add more melted butter.

Make sure your crust is cold or cool when you go to slice the pie. The cooler temperature will ensure the butter is solid and firm, holding the crumbs together. A warm crumb crust can fall apart more easily.

If you love this recipe try these out!

If you’ve tried this Graham Cracker Crust, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!

Overhead view of a graham cracker crust in a baking dish. A napkin off to the side with butter and graham crackers.

4.86 from 14 votes