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!
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!
DOES GRAHAM CRACKER CRUST NEED TO BE BAKED?
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.
HOW TO KEEP GRAHAM CRACKER CRUST FROM CRUMBLING
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.
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WHAT KIND OF DESSERT CAN YOU MAKE WITH GRAHAM CRACKER CRUST?
- Ultimate Pumpkin Cheesecake
- Crispy Cinnamon Sugar Sopapilla Cheesecake
- Gingerbread Cheesecake
- Chocolate Hazelnut Cheesecake
- Oreo Cheesecake
WHY IS MY GRAHAM CRACKER CRUST HARD?
- 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.
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.
Ingredients
- 1 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 6 tablespoons unsalted butter , melted
Instructions
- 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.
Notes
Nutrition
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Perfect crust for my 10” cheesecake springform pan.
Thanks for the 5 stars!
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?
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.
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 ??
Yes, bake the crust and then fill it and bake again. Enjoy!
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
Yes, you want to make sure your pie crust is cooked when using a non-bake filling.
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.
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!
This is the BEST graham cracker crust recipe…it’s the only one I use!
I’m so glad you love it!
I love how easy it was to make! Thanks for sharing the recipe!
You’re welcome, Toni!
So many awesome pies made with this crust. Yum!
The possibilities are endless!
You make this look so easy! I can’t wait to bake something!
It really is easy, I promise!
It doesn’t get any easier than this. Delicious!
Why make it harder than it needs to be, right?!