Skip the stale, store-bought crusts and make your own! My Graham Cracker Crust recipe takes 5 minutes to make and can be used for pies, cheesecakes, and more. Includes a how-to video!
A Quick & Easy Pie Crust
I can understand being intimidated by a traditional pie crust recipe, with all the rolling, chilling, and blind baking. But a graham cracker crust? That’s easy! There’s rarely an excuse to ever buy one from the store; they don’t taste nearly as good as homemade, and they are so supremely simple to make from-scratch!
Today I’m walking you through the four simple steps of my go-to pie crust recipe. The entire process takes about five minutes, and once you try the final result, you’ll never want to go back to the store-bought crusts.
Why use my recipe:
- Can be used for baked or no-bake recipes.
- Cuts nicely without crumbling apart.
- Just four basic ingredients!
- Works for both pies (like my chocolate pie) and cheesecake.
- Takes minutes to prepare and tastes SO much better than store-bought!
What You Need
Just a few ingredients come together to make this easy crust! It’s so simple to make and 100% worth the (very little) effort. Here’s what you need:
- Graham crackers. You can pulverize graham crackers or use pre-crushed graham cracker crumbs. If you are pulverizing your own crackers, you will now need 11 graham cracker sheets to reach the 1 ½ cups; I previously recommended using 10, but it turns out graham crackers are shrinking (isn’t everything in the supermarket these days?). If you don’t have graham crackers where you live, digestive biscuits will also work (more on this below).
- Sugar. I like to use a mix of both white sugar and brown sugar, but you can use just one or the other if you like. The brown sugar adds a slightly richer flavor (something you don’t get from a semi-stale store-bought crust!).
- Butter. This acts as the glue that holds the whole graham cracker crust together. You can use salted or unsalted butter, but I tend to prefer salted here (it helps balance the sweetness of the dessert!).
SAM’S TIP: Still buying your Oreo crusts from the store? I also have a recipe for an easy Oreo crust that tastes so much better than the pre-made version.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make a Graham Cracker Crust
- Crush the crackers – Process your graham crackers in a food processor (or place them in a large ziploc bag and use a rolling pin to crush them) until you have fine, sandy crumbs.
- Add the sugars – Transfer your crumbs to a bowl and stir in the sugars.
- Melted butter – Pour in melted butter and toss everything together with a fork.
- Mix it up – Toss the ingredients together until all of the crumbs are moistened and the mixture is well-combined.
- Press into your pan – Transfer your crumbs to your pie plate or springform pan and press them tightly into the bottom of the pan and up the sides.
- Smooth the sides – Use your fingers to press the crumbs firmly all around the sides of the pie pan to make a nice even edge.
All that’s left is to use as directed! Follow your recipe for any baking instructions, or place in the fridge/freezer for a no-bake recipe.
SAM’S TIP: I like to use the (clean) bottom of one of my measuring cups to press the crumbs into the pan for a smooth, even surface. You can also use the bottom of a small drinking glass for this.
Frequently Asked Questions
It really depends on the recipe, so follow that first. Pre-baking isn’t usually necessary, but many bakers like to pre bake their crust so it is extra crisp.
Now, if you are making a crust for a no bake recipe (like my no-bake cheesecake!), you can just slip the pie plate/springform into the fridge or freezer for a few minutes before adding the filling. The crust will still cut nicely without baking it!
If you didn’t make any substitutions (reducing the sugar, swapping the butter, etc.) then the issue most may lie in how tightly you packed your crust into the pan. You want to make sure your crust is firmly packed into the sides and bottom of your pie plate/springform pan.
Another issue could be if you waited too long to press your crumbs into the pie plate. As the butter cools, it re-solidifies and if the crust hasn’t been pressed, it won’t cling together but will stay crumbly. If this happens you can always toss your crumbs back in the microwave in 5 second intervals, stirring in between, until the butter is warmed and the crumbs will cling together again.
Yes! If you don’t have graham crackers where you live, you can absolutely use pulverized digestive biscuits instead. You will need 12 digestive biscuits to get 170g of crumbs (you will have a bit extra after weighing).
This recipe isn’t just for pies! I use it in many of my cheesecake recipes as well, like my key lime cheesecake (pictured above!).
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Easy Graham Cracker Crust Recipe
Ingredients
- 1 ½ cups (170 g) graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor)
- 2 Tablespoons sugar
- 1 Tablespoons brown sugar packed
- 7 Tablespoons (100 g) butter melted
Recommended Equipment
Instructions
- Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).1 ½ cups (170 g) graham cracker crumbs
- Stir together graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.2 Tablespoons sugar, 1 Tablespoons brown sugar, 7 Tablespoons (100 g) butter
- Pour mixture into pie plate or springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
- If the crust needs to be pre-baked, bake on 350F (175C) for 10-13 minutes and allow to cool before filling. If using this crust as part of a different recipe, bake according to your recipe's instructions. If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.
Notes
Sugar
You can substitute more granulated sugar if you do not have brown.Video note:
I accidentally say the wrong oven temperature in the video. Always follow my written recipe.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Lea
Is there any reason not to use oil instead of melted butter? Some in the family are allergic to dairy.
Sam
Hi Lea! It won’t quite bind the same if you use oil. Coconut oil may work because it will re-solidify. 🙂
Babes
I always buy the smaller (s’more) size graham crackers and only 2 pkgs left so I was short. I decided to use a couple handfuls of Rice Krispies and I ground that up with the graham Crackers. I was also short by 2 T of butter so I replaced it w/2T of Land O’Lake butter/canola oil spread. I used equal amounts of sugar and brown sugar. I spread the crumbs in a pie pan and baked for 12 minutes. Cooled it and proceeded with my white chocolate pie filling. It was beyond delicious.
Sam
So glad to hear you enjoyed the graham cracker crust!
Tandra
Making this our today for first time. I am making homemade crust, my recipe says to to bake pie after filling. So, I do not prevalent crust. Correct?
Sam
Hi Tandra! You don’t need to prebake this pie crust. Enjoy! 🙂
Ashley Webb
Would doubleing the recipe work for a 9 ×13
Sam
Hi Ashley! If you double it, it will be more than enough. 🙂
Janna Andrews
This recipe sounds fantastic! Just what I’m looking for. I’m using this for an ice cream pie but I’m confused about the no bake comment. I like the taste of a baked graham cracker crust and I planned on baking and letting this cool, then fill with ice cream, etc. Is there a reason you suggest not to bake the crust for no-bake recipes? Or is it just just for convenience, meaning there’s no real need to bake it? And will the crust truly hold together if it’s not baked? I guess I’m wondering if there a real difference between just chilled and crust that’s been baked. Thanks in advance for your thoughts.
Sam
For convenience! This crust will hold together if refrigerated with a no bake dessert inside it, but you can definitely bake it for a crisper crust. Just make sure you cool it completely before adding your filling. I hope that helps!
Caroline
Perfect recipe..thank you
Sam
Thank you so much, Caroline! I’m so glad you enjoyed the graham cracker crust. 🙂
Maggie
Love this recipe which has shown me that a graham cracker crust does not need to be skimpy and thin! This one, with the white and brown sugar and plentiful butter brought the “dough” together quickly and beautifully. I needed something quick for grandkids, and they will love the chocolate instant pudding filling. I love making my own “parts,” but when time is flying by … well, this was perfect. Thank you!
Sam
Thank you so much commenting, Maggie! I am so glad everyone enjoyed the crust! 🙂
Thea
I am just in the process of making this crust for the first time, but as I begin, I am wondering why you would call for 10 graham crackers, when there are 9 to a package, and 7 tablespoons of butter, when there are 8 in a cube? Why not simplify things a bit?
Sam
The recipe actually calls for 1 1/2 cups of crumbs, which requires 10 graham crackers. Otherwise it would be 1 1/4 cup + several Tablespoons of crumbs, which is arguably less simple than 1 1/2 cups. Plus, it wouldn’t be quite enough graham cracker crumbs, just like 8 Tablespoons of butter would be too much for this crust (especially with only 9 graham crackers). I hope that helps!
Sheryl
I used the brown sugar just as given in the recipe and this WAS the best crust! Thank you!
Sam
Thank you so much, Sheryl! I am so glad you enjoyed the crust. 🙂
Mary Labbe
Is the butter salted or unsalted?
Sam
Either works in this recipe, I often use salted for a bit more flavor but either will be totally fine 🙂
bonnie romuald
how much grahams for a 13X9 pan for a graham crust? How much butter? How much sugar?
Sam
Hi Bonnie, I haven’t done this in a 13×9 but I think you could increase the recipe by 50% and that should work. Enjoy!
Nelson
Hi Sam, I am going to be making 2 no bake cheesecakes for a dinner party I am having for 20 friends. But I am not a fan of Graham crackers or crust. I was going to change your receipe a little. One cheesecake is going to be plain with a shortbread pistachio nut crust. The other is going to be a chocolate swirl with a almond cookie crust. Since I am going to be using ground up cookies to make my crust do you think I should still add the sugar.
Tonya Cowan
I used splenda and splenda brown sugar and it came out great. I usually buy already prepared crust but it’s Christmas day and forgot to buy it and the only place open was walgreens and they had graham crackers
Sam
Thanks for the feedback, Tonya! I think homemade is better anyways. I am so glad you enjoyed it. 🙂
Christy
Can I at chopped nuts?
Sam
If they are chopped finely enough I think it would work. Enjoy!
Chance
This recipe worked great for my millionaire pie I’m making for Christmas. I’ve made Graham cracker crusts before but never thought to use brown sugar. Also I had forgotten the ratios! Thanks for the help!
Sam
I am so glad you enjoyed it, Chance! 🙂
Tiffany F
Haha! I used it for millionaire pie also! I just came back to write the recipe down. My family loved it!