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    Home » Recipes » Desserts » Pies » Graham Cracker Crust

    Graham Cracker Crust

    Published: April 17, 2020 · Modified: Jul 29, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    All you need are three ingredients and less than 20 minutes, and you can have the perfect buttery homemade Graham Cracker Crust! It’s perfect for baked and no-bake pies or any recipe that requires a crust made with graham crackers. You won’t want to use a store-bought one after trying this recipe. It’s so delicious and easy to make a graham cracker crust from scratch!

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    graham crackers in a bag being crushed with rolling pin
    pressing graham cracker pie crust into a pan
    adding graham crackers to a food processor
    graham cracker pie crust in a springform pan
    pressing graham cracker pie crust into springform pan
    cheesecake with graham cracker crust on pink cake stand
    graham cracker pie crust in springform pan
    graham cracker pie crust in glass pie dish before being formed
    graham cracker pie crust in glass pie dish
    graham cracker pie crust in glass pie dish
    graham cracker pie crust in glass pie dish
    graham cracker pie crust in glass pie dish

    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

    Ingredients to make a Graham cracker crust on a marble counter.

    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 

    Graham crackers getting crushed and stirred together.

    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.

    Melted butter pouring into a bowl of graham cracker crumbs.

    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.

    Graham cracker crust getting pressed into a pie dish.

    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.

    A no bake strawberry cheesecake with a Graham cracker crust.

    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.

    A banoffee pie with a Graham cracker crust

    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 love this recipe try these out!

    • A slice of cheesecake with berry sauce on top with another slice in the background and strawberries scattered around.

      Cheesecake Recipe

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      Banoffee Pie

    • Slices of no bake cheesecake blue and white dishes with berries.

      No Bake Cheesecake

    • Instant Pot Cheesecake

    • A mini cheesecake topped with whipped cream and berries on blue and white plate.

      Mini Cheesecakes

    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! 

    A pie crust made from Graham crackers on a marble table.
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    5 from 12 votes

    Graham Cracker Crust

    Made with 3 simple ingredients, this Graham Cracker Crust is ten times better than the store-bought version. Make this easy and delicious crust for your next baking project!
    Course Dessert
    Cuisine American, British, english
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Servings 1 crust
    Calories 198kcal
    Author John Kanell

    Equipment

    • 9-inch pie pan

    Ingredients

    • 2 cups graham cracker crumbs 170g
    • 8 tablespoons unsalted butter 113g, melted
    • ¼ cup granulated sugar 50g

    Instructions

    • Preheat oven to 350°F.
    • In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar.
    • Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan.
    • Bake until aromatic and golden at edge, about 8-10 minutes. Set aside.

    Notes

    • 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.

    Nutrition

    Serving: 1piece | Calories: 198kcal | Carbohydrates: 18g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 118mg | Potassium: 41mg | Fiber: 1g | Sugar: 9g | Vitamin A: 369IU | Calcium: 21mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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