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Make a fast and easy graham cracker crust at home. Use with your favorite bake and no-bake desserts.
There is nothing better than a classic graham cracker crust. Those sweet American crackers create the perfect base for so many bake and no-bake pie fillings.
This recipe uses the perfect ratio of crumbs, sugar and butter. Baking the crust melts the sugar, which makes the crust sturdy.
However, chilling the crust in this recipe solidifies the butter, so that it remains sturdy when cooled. Then, it will soften when served at room temperature.
Check out the variations listed below to personalize the crust to your tastes.
Why this recipe works
- The perfect ratio of sugar and butter to graham cracker crumbs ensures the crust is perfectly moist and doesn’t crumble when sliced.
- The flavor is simple yet delicious and can be adapted to pair best with any filling. See the recipe notes down below for ideas!
- The crust slices neatly every time! But this will only happen if you take the time to firmly press the crust into the pan.
This is the perfect, simple graham cracker crust for all of your favorite bake and no-bake pie fillings.
What you need to make it
This crust recipe is so simple to make with limited ingredients found in your home. Let’s discuss just a few of the key ingredients:
This is a short overview of the ingredients I used and why I chose them. The full recipe can be found at the bottom of the post!
- Graham crackers: You will need to use an entire plastic bag of graham crackers (9 full sheets). You could also use honey, cinnamon sugar, or chocolate flavors.
- Sugar: You can use granulated sugar, brown sugar, or a combo of the two. However, brown sugar adds more flavor.
- Butter: I would recommend using unsalted butter for this recipe because salted butter can make the crust taste too salty.
This is a list of tools I used to make the recipe. Some of the links are affiliate links.
- Food processor: A food processor or blender works great for crushing the graham crackers into crumbs.
- Pie dish: A regular 9-inch pie dish is what you’ll need for this recipe.
- Springform pan: A 9 or 10-inch springform pan will work also.
- Square pan: Or you can use an 8 or 9-inch square pan.
How to make graham cracker crust
1. Crush the graham crackers
First, finely grind the graham cracker crumbs.
- Grab a food processor.
- Then, add broken graham crackers to it.
- Pulse the food processor until finely ground.
2. Combine ingredients
Then, you’ll combine the dry ingredients and add butter to them.
- Grab a medium mixing bowl from your kitchen.
- Combine graham cracker crumbs and sugar until well blended.
- After that, drizzle melted butter over the mixture.
- Stir with a fork until crumbs are evenly moistened.
3. No-bake or bake
Finally, fit the crumb mixture into the pie pan. Either bake or refrigerate for your filling selection.
- Tightly press the mixture up the sides and in the bottom of the pan.
- I use the bottom of a measuring cup to pack it in tight because it will crumble without being compressed.
- For no bake desserts, refrigerate the crust for at least 30 minutes prior to filling.
- For baked desserts, you should be baking the crust at 350oF for 10 minutes, and then, letting it cool before filling.
While the ingredient list is short, there are a few ways to change up the flavor.
- There are so many dry cookies you could use in this graham cracker crust recipe. Try any graham cracker flavor, Teddy Grahams, digestive biscuits, vanilla wafers, etc.
- Spice up the crust with the seasoning of your choice, including cinnamon, cardamom, nutmeg, or ginger. Use anything that complements the filling.
- Adding citrus zest to the crust enhances the flavor profile.
- Depending on the filling, you could also add ½ teaspoon of vanilla extract or almond extract.
Storing & freezing
To store: You can keep a prepared crust in the fridge for no more than 3 days.
To freeze: The unbaked pie crusts freeze so well. Freeze for no more than 3 months. Prior to use, thaw in the fridge.
Recipes using graham cracker crust:
Depending on the season, and also your personal flavor preferences, any of the pies below would pair well with this recipe.
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