Graham Cracker Crust
Updated
Updated
This Graham Cracker Crust recipe is deliciously buttery and sweet, holds its shape, and so easy to make with just 3 simple ingredients. Use it for baked or no-bake pies, cheesecakes, and more. My homemade graham cracker pie crust is so simple and foolproof, there’s no need to ever buy one at the store ever again!
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I totally understand if making a traditional pie crust seems intimidating, but a graham cracker crust is another story! It doesn’t get any easier – there’s no rolling, no pre chilling, and no blind baking.
Can you just buy a pre-made graham cracker crust at the store? Sure. But they’re usually stale and almost always taste bland. My graham cracker pie crust recipe is the opposite of that with perfect flavor and texture, golden and slightly crumbly but still holds its shape. It literally takes 5 minutes to prep and a few minutes in the oven.
So today I’m going to show you how to make a graham cracker crust in just 3 steps with some helpful tips to make sure it’s foolproof. Then you can use it for so many delicious desserts like fruit pies and tarts, custard pies, and cheesecakes!
What’s in this Graham Cracker Crust Recipe?
You only need 3 ingredients to make a homemade graham cracker crust! You can find the exact measurements in the recipe card below.
- Graham crackers – Obviously! HA. You’ll need 10 to 12 full sheet graham crackers to process into 1 & 1/2 cups of crumbs. You can also buy graham cracker crumbs at the store in the baking or cracker aisle. See note below.
- Butter – Melted butter provides richness and necessary moisture to hold the crust together as it bakes. I prefer using regular salted butter to help balance some of the sweetness. If using unsalted butter, add in a pinch of salt.
- Granulated sugar – I add sugar for sweetness and best flavor, but it also helps the butter bind the crumbs together. Graham crackers are usually sweet on their own, so we’re just using a bit of sugar. See note below.
Possible Variations
- Use different flavored graham crackers. Graham crackers typically come in honey, cinnamon, and sometimes (if you’re lucky!) you can find them in chocolate flavor. Any flavor will work in this graham cracker crust recipe. I love using a chocolate crust for a chocolate dessert. The best graham crackers to use for this crumb crust are the Nabisco Honey Maid brand (see note below.)
- Swap the crackers with Nilla wafers. If you don’t like or can’t find graham crackers, this crust also works with vanilla wafer cookies.
- Add in cinnamon. For a warmer flavor, you can add in a 1/2 teaspoon ground cinnamon.
- Cut back on the sugar. This recipe calls for a 1/4 cup of granulated sugar, but you can reduce it down to just 2 tablespoons if needed.
- Use a mix of white sugar and brown sugar. Brown sugar adds a slightly richer flavor to the crust and is so delish!
How to Make a Graham Cracker Crust
Making this crust requires such little effort and the results are 100% worth it! Simply combine the ingredients, press the mixture into the bottom and up the sides of a 9-inch pie plate or springform pan, give it a short bake, then cool completely. You can find the printable version of the complete detailed instructions in the recipe card below.
Does this Graham Cracker Crust Need to be Baked?
I do recommend baking the crust. A quick bake in the oven allows the crust to hold together and also deepens the overall flavor. The bake time will depend on the type of dessert you’re making.
I recommend baking at 350F for 10 minutes if you plan to bake the crust again with a cooked fruit pie filling, or 12-14 minutes if you’re using it for a no-bake dessert and topping it with a cold cream or pudding filling. Make sure the crust is completely cool before filling it. Another option for a no-bake dessert is simply chilling the crust in the fridge for 1 hour before filling. In any case, follow the instructions of the recipe you’re using.
Helpful Tips for Success
- Use Nabisco Honey Maid brand for best results. I much prefer Nabisco over generic store brands. Nabisco crackers have a sturdier/crispier texture and feel less mushy when combined with butter over other store brands I’ve tried. Just my two cents, though – you can definitely use any graham crackers!
- Make sure you have the right amount of crumbs. Like so many other foods, the manufacturers have reduced their sizes and weights. It used to take 10 whole sheets of graham cracker to render 1 & 1/2 cups of crumbs, now I find it takes 11 or 12. It will depend on the brand and when you bought them. Just make sure you end up with 1 & 1/2 cups graham cracker crumbs. You can make your own by finely crushing them in a Ziploc bag with a rolling pin or ideally pulverizing in a food processor or blender. They should resemble coarse sand.
- Pie pan depths can vary quite a bit. This recipe yields enough for 1, 9-inch pie crust. If your pie pan is very shallow, you might have some crumbs leftover, which can be refrigerated or frozen for later and used on a crumble topping for a different dessert! If you’re making a 9×13-inch dessert, I recommend increasing this recipe by 1 and 1/2 times.
Prevent your Graham Cracker Crust from Falling Apart
The mixture will be crumbly and loose, but as you start pressing it into the pie pan it will come together. Use your hands at first to apply gentle pressure until the crumbs aren’t loose anymore, then pack them in (but not too hard!) using a small flat-bottomed measuring cup to help smooth out the surface and set the shape. The crust needs to be compact but not so tight that it’s dense after baking. Finally, slide a spoon around where the bottom and sides meet, keeping it rounded so it all stays connected.
If your crust still isn’t staying together, and assuming you didn’t make any substitutions from the written recipe, it’s likely because of how you packed the crust into the pie pan (or springform pan.) You want the crust to be firmly packed into the bottom and sides. Another issue could be you allowed the crumb mixture to cool too much before pressing into the pan and the butter solidified, which causes the crust to remain crumbly and not stick together.
Ways to Use a Graham Cracker Crust
Put your homemade crust to great use with a pie recipe that includes a graham cracker crust, like our layered pumpkin cheesecake perfect for thanksgiving, and easy key lime pie. If you need something that doesn’t require an oven, don’t miss our jello pie, no bake cherry cheesecake, and no bake apple cheesecake.
Proper Storage
- Fridge. If you’re not using the prepared crust right away, store it in the fridge once cooled completely, covered in plastic wrap. It will keep up to 3 days before filling it.
- Freezer. It freezes well, too! Freeze the prepared crust in the pan. Tightly wrap the pan in foil and then transfer to a freezer-safe plastic bag, if possible. It will keep in the freezer for up to 3 months. Thaw in the fridge before using in a recipe.
I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Graham Cracker Crust
Ingredients
- 10 to 12 full sheet Graham crackers, (you need 1 & 1/2 cups of crumbs)
- 6 tablespoons salted butter, , melted
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 350 degrees F.
- (If making your own crumbs, the number of full sheets will depend on the brand, since manufacturers have changed their size and weights.) Break apart the graham cracker sheets into a food processor or blender. Pulse until a fine, crumbly mixture forms (the consistency of coarse sand.) You should have 1 & 1/2 cups of crumbs. Pulse more sheets, if necessary.
- In a medium bowl, combine the graham cracker crumbs, butter, and sugar until well combined.
- Pour the crumb mixture into a 9-inch pie pan. Starting with your hands, apply gentle pressure until the crumbs aren't loose anymore. Then using a small flat-bottomed measuring cup, pack the crumbs in more (but not too hard or your crust will be dense), smoothing out the surface and to set the shape. The crust needs to be compact but not so tight that it's hard after baking. Finally, slide a spoon around where the bottom and sides meet, keeping it rounded so it all stays connected and won't crumble when you go to slice it.
- Bake for 10 minutes, then let cool completely.
- Use right away for your favorite pies or store for later.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Can I use a gram crackers crust for a blueberry cobbler
Hi Greg – a cobbler is typically made with a buttery biscuit-like batter baked on top, as seen here: https://bellyfull.net/blueberry-cobbler/
Excellent and easy to follow. I love your YouTube videos. I watch them a lot. Very fun and informative. One question about your graham cracker crust. I want to make a Pumpkin Pie so do I still bake it for the 10 minutes prior to baking the Libby’s Pumpkin Pie recipe which starts off at 425 degrees for 15 minutes the drops to 350 for another 45 minutes. Will the graham cracker crust tend to burn since it has sugar in it? Than yo very much Amy.
Hi Terry – Yes, make my graham cracker crust exactly as instructed and then proceed with whatever recipe you’re using it for. It needs to pre-bake and cool for it to set properly.