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.
Ashley
Hi Sam, If I’m making mini cheesecakes, about how many would this recipe make? Thanks!
Kimmy
I’m using the aluminum pie pans— will this work since there are divots in the pan? Do I have to grease the pan before putting the graham cracker mixture in? it’s for a lemon meringue pie.
Thanks
Sugar Spun Run
Hi, Kimmy! The pans will be fine. No need to spray the pan. I hope that you enjoy the graham cracker crust. 🙂
LaDonne
Can I use stevia in place of the sugar? I also would like to add pecans to the crust is that a good idea?
Sugar Spun Run
Hi, LaDonne! I have never substituted with Stevia for this recipe, so, unfortunately, I can not advise. If you try it, please let me know how it turns out. Happy Baking. 🙂
Leslie
I have not used stevia but I used monk fruit sugar and omitted the brown sugar and had it come out ok. It held it’s shape and those in my family who refuse to try new ingredients had no idea it was not made using traditional ingredients. I also used gluten free graham crackers.
Belinda Trafton
If I make the crust ahead of time do I need to refrigerate it.
Also if using vanilla pudding to fill the crust, does it need to be prebaked before pouring in the cooked pudding? Thanks.
Bonnie Couchman
Pre-bake the crust, unless your recipe says to re-bake the pudding.
Cindy
Can this crust be made with Equal sugar substitute?? I’m diabetic and need to cut out the sugar
Sugar Spun Run
Hi, Cindy! I haven’ tried it, but I know others have and had success. Let me know how it turns out for you! 🙂
Ivy
I’m attempting this tonight without adding any sugar (forgot to buy some) wish me luck
Sam
Hi, Ivy! It should still hold together, it just won’t have that little bit of added sweetness to it. 🙂
Virginia
Quick clarification question: If i’m using this crust for a pumpkin pie, do I not need to pre-bake the crust alone? Just follow the baking times for the pumpkin pie?
Thank you 🙂
Sam
Correct! You would only pre-bake if the recipe you are using specifically indicates that you do so 🙂
Cat
Just FYI. in your video you say to bake this at 325 degrees for 10 minutes. The closed caption says 350 degrees for 10 minutes and the printed recipe says 375 degrees for 7 to 10 minutes. Which is it? Looks better than those tasteless store bought ones. I want to use the cinnamon grahams. What would degrees/time be for those? Thank you.
Sam
Sorry about the confusion, Cat!! It’s 375 for 7-10 minutes and should be the same for cinnamon grahams. Thanks for letting me know about the mistake in the video and I hope you love the graham cracker crust!
Lisa Marie
Added 1 tsp of cinnamon to my crust. Made a banana crème pie using sugar free Jello Banana Pudding (using 1 3/4 cup half and half instead of the f-f milk box recipe calls for. 9″ pie required 2 boxes. The half and half makes this so velvety, no need for whipped cream on top!) Sliced bananas both under and on top of pudding. Sprinked with nutmeg, and Voila!
Sugar Spun Run
Sounds delicious, Lisa! I am so glad that you enjoyed the graham cracker crust and it worked so well for your pie. 🙂
Laurie
Why go sugar free? If you are using half and half, you are not cutting calories, and regular sugar tastes better. I am curious.
Tina M.
I’ve been reading the comments, and the only answer I have for you is for health reasons. I’m making it gluten-free because my son has Celiac, and I’m going sugar-free because my father is diabetic. I love looking up normal recipes and just substituting what I need to, they usually turn out better and this recipe sounds delicious! Hope this helps 🙂
donna
hi
this recipe sounds delicious
if I use a spring form pan – how do I remove the cake?
do I just remove the circular pan and leave the cheese cake on the bottom liner pan?
thank you
dh
Sugar Spun Run
Hello, Donna! Once your cheesecake is done baking and has cooled, you will run a knife around the inside of the springform pan to loosen the crust from the sides. Then, release the spring. I typically leave the cheesecake on the bottom pan liner, however, others have slid (gently) the cake to a more decorative plate. I hope that you enjoy it! 🙂
A
Thank you! Made this for a pie for my mom’s birthday and everyone enjoyed it.
Sugar Spun Run
Thank you so much! I’m glad you enjoyed the graham cracker pie crust. 🙂
Vicki
I am making mini no bake cheese cake bites in mini muffin cups. Do I need to bake this crust? If so how long?
Sam
Hi Vicki! It will be fine to not bake the crust. 🙂
Kat
Do you use unsalted butter?
Sugar Spun Run
I usually use unsalted butter for the Graham Cracker Crust. Enjoy! 🙂
Jackson
Thank you for clarification on the graham cracker SHEETS! I was just beginning a Frozen Margarita pie and their recipe was not clear on the 10 graham crackers.
I used your recipe but threw it all in the food processor and pulsed until it was like wet sand. Worked well. Thanks again!
Sugar Spun Run
Jackson, thank you! I hope that you enjoyed it! 🙂
ELLEN FANCHI NI
CAN THIS NO COOK OR COOKED GRAHAM CRACKER CRUST BE MADE IN ADVANCE ABOUT 2 TO 3 DAYS BEFORE FILLING? THANKS..
Sugar Spun Run
Absolutely fine, Ellen! Let me know how it turns out! 🙂