Easy Graham Cracker Crust Recipe that can be made as a no-bake or baked pie crust. This homemade graham cracker crust only takes three ingredients and a few minutes to make.
Graham Cracker Crust
This crust is perfect for key lime pie, cheesecake, and a ton of other no-bake pies. So easy to make at home and skip the store-bought crusts.
I will admit to grabbing pre-made graham cracker crusts when I am worried I am going to run out of time making a no-bake pie for an event. I also have to admit that I am always disappointed in how the premade crusts taste.
The last few crusts we have bought have tasted stale and blah. I immediately regretted using one when I took the first bite. Thankfully it only takes three ingredients and a few minutes to make your own graham cracker pie crust.
This recipe can be adapted to make a gluten free graham cracker pie crust, chocolate crust, and even a vegan pie crust. Once you have this recipe down I promise you will make it before buying a store bought pie crust.
- Graham Cracker Crumbs
- Granulated Sugar
Graham Cracker Crumbs - It takes about 12 graham crackers to get enough crumbs. There are 9 graham crackers in a sleeve. You can make the crumbs with a food processor or use a rolling pin and crush them in a Ziploc bag. You want fine crumbs but it still works if there are some larger pieces.
I count the graham crackers as 1 full sleeve. A full sleeve has 2 halves or 4 quarter pieces in case your graham crackers have fallen apart. The goal is to get 1.5 cups of graham cracker crumbs.
I know you can buy premade graham cracker crumbs at the grocery store but trust me it is worth the 30 seconds to make your own crumbs. The price of the crumbs compared to a full box of graham crackers is a lot more. You also don't know if they are fresh or setting you up for a stale pie crust. Skip them and take the 30 seconds to make your own graham cracker crumbs!
Any type of graham crackers can be used including honey flavored, cinnamon, chocolate, low fat...whatever you have available will work great.
Granulated Sugar - You can use granulated or brown sugar for this recipe.
Butter - use unsalted butter. It may take an extra tbsp. or 2 of melted butter if you find the crust is not working the way you want it to.
9-inch pie pan or a springform pan
How to Make a Graham Cracker Crust
You can make this a no-bake graham cracker pie crust or bake it depending on what you are using it for.
If baking it pre-heat the oven to 350 degrees.
Step 1 - Add graham crackers to a blender, food processer, or put them in a Ziploc bag and crumble them with a rolling pin.
Step 2 - Add graham cracker crumbs, melted butter, and sugar to a mixing bowl until combined.
Step 3 - Pour the graham cracker crumbs into the 9-inch pie pan and evenly spread out. Firmly press the graham cracker crumbs into the bottom of the 9-inch pie plate and on the sides.
The bottom of a glass or measuring cup works great for evenly pressing the crumb mixture. Make sure to press the bottom of the pan so it is packed firmly.
Step 4 - If baking the graham cracker pie crust bake for 9-10 minutes. let cool before using.
If making a no-bake crust place in the refrigerator to chill for a minimum of 30 minutes or in the freezer for at least 15 minutes.
Depending on the pie you are making you can add ¼ tsp cinnamon to the crust for additional flavor.
This Graham Cracker Pie Crust can be made a day or two ahead of time. Make sure to cover it and store it in the refrigerator until you are ready to use it.
To make a gluten free graham cracker crust you can use gluten free graham crackers
Feel free to change it up and make an Oreo Crust or use digestive crackers, gingerbread snaps, or other cookie bases for this recipe.
Recipes using a Graham Cracker Crust
Lemon Icebox Pie
Graham Cracker Crust
- 1.5 cups graham cracker crumbs
- .25 cup sugar
- 5 tbsp butter melted
- Preheat oven to 350 degrees - if baking the pie crust
- Add graham cracker crumbs, melted butter, and sugar to a mixing bowl and stir until combined.
- Pour crumb mixture into an empty pie shell and press firmly into the bottom and sides of the pie pan.
- Bake for 9-10 minutes and let cool completely.orPlace in the refrigerator for 30 minutes or freeze for 15 minutes before using.