Graham Cracker Crust

If you want a flavorful graham cracker crust that tastes way better than the store-bought version, then make this homemade version! It is so simple to make with only 3 ingredients, and it’s freezer-friendly, so make two: one for now, one for later! Not only is the taste better, but so is the texture. It’s also much more inexpensive to make this crust from scratch than purchasing a pre-made one.

You can use this homemade crust for baked and no-bake pies, bars, cheesecakes, dessert bars, and so much more. Pair it with my strawberry cheesecake recipe, pumpkin cheesecake recipe, or no bake strawberry cheesecake recipe if you need some ideas on what to make.

What You Need to Make This Recipe

Graham cracker crumbs — you can buy bags of crumbs to make this crust with, or you can make your own. While making your own is usually cheaper, buying the crumbs is more convenient. If you choose to make your own crumbs, keep in mind that 3 full graham cracker sheets yield approximately ½ cup of graham cracker crumbs. You will need at least 12 sheets of graham crackers to make 2 cups worth for this crust.

Butter — I recommend using unsalted butter. Butter adds flavor and acts as the glue in the crust by binding everything together.

Sugar — sugar helps the butter bind the crust together as it sets.

How to Make a Graham Cracker Crust 

1. Prepare the graham cracker crumbs if you are not using pre-crumbled graham crackers. Use a food processor or a rolling time to crush the crackers. 

2. In a medium bowl, stir together graham cracker crumbs and sugar.

3. Add the melted butter.

4. Mix well until there are no dry bits. If your mixture seems dry, you can mix in an extra tablespoon of melted butter.

5. Transfer the mixture to a 9-inch pie pan.

6. Firmly press the mixture into the bottom and up the sides. Bake until aromatic and golden at the edge, about 8-10 minutes. Set aside.

Pro Tips for Making This Recipe

• If you prefer brown sugar, you can swap it for white sugar.
• If you want to make your graham cracker crumbs, you can run them through a food processor or simply crush them with a rolling pin. Just make sure there are no large chunks.
• You really have to tightly pack the graham cracker crumbs, especially if you’re using the crust for a no-bake dessert. I find using a flat-bottomed measuring cup or glass cup really helps pack the crumbs down and leave you with a smooth surface.
• If you run out of graham crackers, you can also use digestive biscuits.
• Real butter is a must for this crust. Butter substitutes can lead to an oily crust.
• To tell if the butter is fully mixed into the crumbs, grab a handful of the mixture and squeeze it. If it holds its shape, the crumbs are ready to be pressed into the pan.

Frequently Asked Questions

Can I use this in a no-bake dessert?

Yes, you can use this crust in a no-bake dessert. Instead of baking the crust, you can chill it for a minimum of 2 hours before filling it. Chilling the crust allows the butter to solidify with the sugar to hold the crust together.

How do you make sure the crust doesn’t fall apart?

A sure-fire way of ensuring your graham crack crust stays together is by baking it before use. Also, make sure you use enough butter and sugar to bind the crust together. I don’t recommend decreasing the amount of each for the crust as it holds the graham cracker crumbs together!

How do I store the crust?

You can keep the crust covered in the fridge for a few days. Alternatively, you can store the crust in the pan, tightly wrapped in plastic, for up to 3 months in the freezer. Simply thaw the crust before using.

Can I use different crackers?

You can substitute different flavored graham crackers to change the flavor. You can switch to the chocolate or cinnamon graham crackers.

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