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.
Jeanna
Just to clarify, I am making your strawberry pie and making this graham cracker crust recipe for it, do I need to bake the crust? I thought I would bake, then let it cool off before I fill it. I was thinking it would guarantee a firm crust. Is this correct?
Sam
Hi Jeanna! It does not need to bake for the strawberry pie, though if you want to it won’t hurt.
Patrick
I have made this recipe half a dozen times for Key Lime Pie and it is PERFECT. My usual amount of graham crackers is 9 full sheets and I tend to use almost a 1/4 cup of sugar. I prefer salted butter as it kicks the flavor of the crust up a notch. Be sure to let the crust cool completely before filling with a non-cooked filling. Thanks for a real winning recipe.
Sam
You’re very welcome, Patrick! I’m so glad it was such a success for you!
Patti T Niswanger
Just thought I would let you know that Nabisco has decreased the size of the Honey Maid Graham Crackers. In order to make 1 1/2 cups of crumbs you will need 13 sheets. The box is no longer a 16 oz. box but a 14.4 oz.
Sam
Hi Patti! That is pretty sneaky of them, but you should still be able to do this with one box. You only need 170g and that is less than half the box. 🙂
Lauren S.
Hi! I didn’t have quite enough graham crackers, but mistakenly still used the same amount of butter. (I know, I know.) Now my crust is not hardening after ten minutes – it’s way too buttery, but I’d like to try to salvage it. Do I bake it more, or will it harden if I refrigerate it?
Sugar Spun Run
Hi, Lauren! You don’t want your crust to be hard so you want to be careful not to over bake it. I would give it another minute or two then take it out. Keep me posted on how it turned out.
Jocelyn
Hello Sam so it’s my first time baking a cheesecake for the graham crackers what type of graham crackers as I’m seeing honey graham crackers and original etc. I just want to make sure I can get the correct ones and try to make it as best as I can thank you
Sugar Spun Run
Hi, Jocelyn! You can’t go wrong with either, both will work. I typically buy the original. I hope that you enjoy the cheesecake! 🙂
Jocelyn
If I do the honey one do I still add sugar and thank you for answering really appreciate it
Beth
To be clear, is it correct that your gram cracker crust does not have to be pre-baked before adding the filling for the cheesecake on this website? The cheesecake recipe does not say to pre-bake the gram cracker crust. I just want to make absolutely certain.
Sam
Correct, you do not need to pre-bake. Enjoy! 🙂
Suzette
you would have to bake it for a no-bake cheesecake.
Sugar Spun Run
Yes, you are correct. 🙂
Kym
Can I use honey to replace sugar?
Sugar Spun Run
Hi, Kym! Yes, that should be fine. I hope that you enjoy the crust. 🙂
Rita Brosnan
Hi, I used this recipe for a pudding pie and therfore didn’t bake it. I put it in the refrigerator for a couple hours before filling it. Then I refrigerated it again til I was ready to serve. I did use some non stick spray to ensure the crust wouldn’t stick. I am sad to say it stuck to the pan. It tasted delicious but please tell me what I did wrong. Thank u
Sugar Spun Run
Hmm, I’ve never had it stick before and if you applied non-stick spray as a precaution, I am not sure what went wrong. I am sorry that you experienced an issue, Rita! 🙁
Lisa
If I am making something that is going to be frozen should I bake the crust to be more firm and able to come out of the pan easier or should I just freeze the crust
please get back to me as soon as you can thank you so much
Sugar Spun Run
Hi, Lisa! I guess it really depends on what you are baking that will be frozen. Pre-baking the crust will differently make it more firm. If the dessert needs to be baked after it has thawed then I would not pre-bake the crust. I hope that helps.
Nicole
Hi – do you measure 7 tbsp of butter when it is melted or do you measure the 7tbsp of solid butter and then melt?
Thank you!
Sugar Spun Run
Hi, Nicole! You measure it before it is melted. 🙂
Nicole
thanks!!
Sandra M Ciufi
I have alot of Graham crackers can I crush them then store in an airtight container in my pantry I dont have room to freeze them in my refridgerator freezer
Sugar Spun Run
Hi, Sandra! Yes, that should be fine. 🙂
Sandy
Your video says to bake on 325 degrees but the written instructions say 375 degrees. Which is correct?
Sam
Hi Sandy! You will want to follow the written recipe. 🙂
Debbie
If am making a pumpkin pie do I cook the crust first
Sugar Spun Run
Hi, Debbie! No, you do not. I hope that you enjoy your pie. 🙂
Barbara Gary
I use a recipe to make a Cheesecake Factory turtle cheesecake my crust always comes out hard after baking cheesecake what could I be doing wrong
Sugar Spun Run
Hi, Barbara! I’m sorry that you are experiencing an issue with the crust. A few things come to mind…If it is very difficult to cut then it is most likely that the base has been compressed too much when it is put in the bottom of the pan. It could also be cooked for too long, possibly adjust the placement of it in the oven, I recommend the middle rack for this. I hope that helps. 🙂
Ronald Benboe
Nice and easy. I can have everything in this recipe. I love it. Thanks
Sugar Spun Run
That is wonderful, Ronald! I am so glad that you had everything on hand and you found this recipe easy to follow. I hope that you enjoy the pie crust! 🙂
Irene
I made my crust exactly like the OLG. Instructed. My crust just falls apart. Not enough butter? I used margarine. Does that make a difference?
Sugar Spun Run
Hi, Irene! It could be the margarine. I recommend using butter and if it is dry, I would add a little bit more butter. The crust should not be falling apart. I hope that helps! 🙂
Laura
Hello! Do you recommend salted or unsalted butter? Thank you!
Sam
Hi Laura! Either works perfectly fine in this recipe 🙂