Graham Cracker Crust is quick and easy, made with ONLY 3 ingredients and ready in under 20 minutes!
Graham Cracker Crust is a quick and easy pie crust made from graham crackers, sugar, and butter in under 20 minutes. It’s really versatile and PERFECT for the holidays!
If you want something with a bit of holiday flavor, you can add a pinch of cinnamon, nutmeg, and allspice to this if you’re making a pumpkin dessert, or just make it as-is if you’re making something like Banana Cream Pie.
This recipe is great pressed into a springform pan to make cheesecake, but you can also press the crumbs into a pie plate for traditional pies. You can also use this recipe with disposable tinfoil pie plates so you can make a big batch and freeze for when you need them!
Frequently Asked Questions
You can use this recipe to make both baked and no bake pie crust. If you bake it, the sugar will melt and harden to keep the crust solid. If you do a no-bake crust, the melted butter will solidify to keep everything in place.
If you choose not to bake the crust, transfer it to the refrigerator for at least 1-2 hours before filling. Use a warm knife to make it easier to cut the pie by dipping it into hot water and drying it completely first.
If your crust is crumbling, make sure that you are baking it for long enough and at the right temperature (use an oven thermometer to check). Also, make sure that you are evenly mixing the crumbs after the butter is added. You need to make sure that everything is wet, or it won’t hold.
You may have added too much butter to the recipe, which hardens when refrigerated. It also might be hard because you are pressing too hard when forming the crust to your pan. You want to press hard enough to get a good shape and keep the crumbs in place, but don’t go overboard. If the crust is overcooked, try lowering the temperature or shortening the cooking time next time.
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Desserts You Can Make With Graham Cracker Crust
- Ultimate Pumpkin Cheesecake
- Crispy Cinnamon Sugar Sopapilla Cheesecake
- Gingerbread Cheesecake
- Chocolate Hazelnut Cheesecake
- Oreo Cheesecake
Tips for Making Graham Cracker Crust
- Use a food processor to quickly make graham cracker crumbs. If you’re adding spices, add them at this time. You can also seal the crumbs in a plastic bag and use a rolling pin to crush them.
- Mix the graham cracker crumbs and the sugar together before adding the butter. This makes sure everything is distributed evenly.
- Use a large spoon or the bottom of a drinking glass to make sure the crust is pressed tightly into the pan.
- Use white sugar for a sweeter taste, or brown sugar for a deeper flavor (or a blend of both).
- Try a variety of different flavored graham crackers to change up the crust flavor.
- Sub the graham crackers for Oreo cookies to make a chocolate crust.
How to Store Graham Cracker Crust
- Serve: Graham Cracker Crust itself is safe at room temperature, but if you use any kind of dairy based pie filling, you will want to refrigerate it after no longer than 2 hours.
- Store: You can store Graham Cracker Pie Crust in the refrigerator, covered with plastic wrap, for up to 3 days.
- Freeze: You can store Graham Cracker Pie Crust crust in the freezer for 2-3 months. If you have multiple pie crusts, use a sheet of parchment paper between each one to avoid them sticking together.
- 1 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 6 tablespoons unsalted butter , melted
- Preheat oven to 350 degrees and grease a pie plate or springform pan.
- Mix graham crackers, sugar, and melted butter in a medium sized bowl, then press into an even later in the prepared pie plate or springform pan.
- Bake for 10 minutes.
Photo used in a previous version of this post.