Graham Cracker Crust

You only need three ingredients to make this delicious graham cracker crust recipe. It is the perfect base for so many different pies!

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There is something about a graham cracker crust that makes me immediately fall more in love with a dessert. The buttery sweetness mixed with the cracker crumbs is absolute perfection. This is the recipe I use for all my cheesecake recipes, including my easy cheesecake recipe , but it is amazing in so many pie recipes as well. You can use it for all your no bake pies, or you can bake it up and fill it too!

Ingredients

With only three ingredients, this is such an easy recipe for graham cracker crust. For the full list of ingredients and their measurements, scroll to the recipe card at the bottom of the post.

Graham crackers: Cinnamon or honey graham crackers will work, depending on your preference. To make a gluten free graham cracker crust, use gluten free graham crackers.
Butter: Melted butter adds a savory flavor and helps hold the crust together when pressed into the pan.
Sugar: Adds just enough sweetness to complement the graham crackers.

How to Make Graham Cracker Crust

Below is a brief overview of how this buttery homemade graham cracker crust recipe comes together. It comes together quickly and will taste so much better than a store-bought graham cracker crust. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.

Crush the Graham Crackers

I like to crush the crackers in a food processor or blender to get even-sized, fine crumbs. Alternatively, you can put the graham crackers in a reusable plastic zip-top bag and crush them with a rolling pin.

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Combine all the Ingredients

Add the melted butter and sugar to the graham cracker crumbs. I like to mix them right in the food processor if they will fit, otherwise in a bowl. The mixture should look like wet sand.

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Press into Your Pan

Press the mixture into your pan or pie plate. I like to use the back of a dry measuring cup to press the mixture into the bottom and sides of a nine-inch pie plate or springform pan.

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Bake or Refrigerate

If the crust needs to be pre-baked, bake the crust in the oven at 350 degrees Fahrenheit for six to eight minutes or until the edges begin to turn golden brown. If this is for a no bake recipe, refrigerate the crust for 20 minutes before filling.

Making Ahead and Storing

You can make this no bake graham cracker crust up to two days in advance. Be sure to cover it tightly and keep in the refrigerator. You can also freeze this graham pie crust for up to three months, either baked or unbaked. Be sure to thaw completely before adding filling.

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Recipes With Graham Cracker Crust

This is the perfect graham cracker crust for cheesecake , cheesecake bars, and no bake pie. Here are a few of my favorite recipes that call for a graham cracker pie crust.

Strawberry Cheesecake
Key Lime Pie
Pumpkin Cheesecake Bars
Amazing Caramel Apple Cheesecake
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Ingredients

1 3/4 cups graham cracker crumbs 13 sheets (200 grams)
1/3 cup granulated sugar (66 grams)
8 tablespoons unsalted butter melted (113 grams)

Instructions

Combine the graham cracker crumbs, sugar, and butter. It should resemble wet sand. I like to crush the crackers in a food processor and then add the sugar and butter right to that to combine. Press into a 9 inch deep dish pie crust. 1 3/4 cups graham cracker crumbs, 1/3 cup granulated sugar, 8 tablespoons unsalted butter
If the crust needs to be pre-baked, bake the crust at 350 degrees Fahrenheit for 6 to 8 minutes or until the edges begin to turn golden brown. If this is for a no bake recipe, refrigerate the crust for 20 minutes before filling.

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