Graham Cracker Crust

Graham Cracker Crust is quick and easy, made with ONLY 3 ingredients and ready in under 20 minutes!

We’re always working to bring you the best dessert recipes we know, and we know this crust goes great with our Oreo Chunk Cookie Pie and Easy Key Lime Pie!

Three Ingredient Graham Cracker Crust

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 my Banana Cream Pie.

I like to press this into a springform pan to make cheesecake, but you can also press the crumbs into a pie plate for traditional pies. I’ve also used this recipe with disposable tinfoil pie plates so I can make a big batch and freeze for when I need them!


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.

Either way you make it, you can store your pie 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.


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.

Easy Graham Cracker Crust



  • You may have added too much butter to the recipe, which hardens when refrigerated.
  • 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.
  • The crust is overcooked, try lowering the temperature or shortening the cooking time next time.


  • 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.

Graham Cracker Crust

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Graham Cracker Crust

Graham Cracker Crust is quick and easy, made with ONLY 3 ingredients and ready in under 20 minutes!
Yield 8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 174kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 105mg | Potassium: 27mg | Sugar: 11g | Vitamin A: 260IU | Calcium: 15mg | Iron: 0.6mg
Keyword: graham cracker crust

Graham Cracker Crust Recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I am making a chocolate pie from Jello brand cook-n-serve chocolate pudding.
    I have made the graham cracker and baked.
    However the crust won’t stick to the pie pudding and when serving both filling and crust come out separately. Do I need to make the crust more chunky is it too fine or crumbs?

    1. Hmm, I’ve never used the cook n serve pudding so I’m not sure what might be the cause. If you make your crust chunkier, that seems like it would resolve the issue though.

  2. I am planning to make a lemon meringue pie. As you know, this pie is baked. Do I bake the crust and then fill it and bake again with filling? Or do I make crust refrigerate, full, and then bake once at the end when it is filled? I just want to be sure ??

  3. I am making a chocolate pie from Jello brand cook-n-serve chocolate pudding. Do I still need to bake this graham cracker crust before filling? Thank you

  4. I have a deep dish pie pan. Can you tell me the changes I need to make? Thanks for the other recipe. First time my piecrust didn’t fall apart.

    1. If anything it would be a bit thinner. To keep it thicker, I would increase the ingredients by 25% to adjust for a deeper pie pan. Enjoy!