Make this fast, simple graham cracker crust with limited ingredients that are already in your home. Use this recipe with your favorite bake and no-bake pie and cheesecake fillings.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 8
Ingredients
1 ½cups(150g)graham cracker crumbs, about 9 whole crackers or 1 full sleeve
⅓cup(66g)granulated sugar
6tablespoonsunsalted butter, melted
Instructions
Add graham crackers to a food processor and pulse until finely ground.
In a medium mixing bowl, combine the graham cracker crumbs and sugar until well blended.
Drizzle the butter over the crumbs, and then, stir with a fork until the crumbs are evenly moistened.
Tightly press the crumb mixture into the bottom and up the sides of the pan of your choice (see recipe notes below). The bottom of a clean measuring cup works best for this. Packing it tight will make sure it holds together and doesn't crumble when sliced!
For no-bake desserts - Refrigerate the crust for at least 30 minutes before filling.
For baked desserts - Bake at 350°F for 10 minutes. Allow the crust to cool before adding the filling.
Notes
Graham crackers: Use an entire plastic sleeve, it contains 9 full sheets of crackers. You can use any flavor of graham cracker you wish - honey, cinnamon sugar, chocolate, etc. Other dry cookies such as digestive biscuits or will also work.
Sugar: Granulated sugar, brown sugar, or a combination of both can be used. Brown sugar offers added flavor. The sugar will mix with the butter and act as glue to hold the crust together. Baking the crust will melt the sugar forming a stronger, sturdier crust. Chilling the crust will solidify the butter so the crust holds shape but will soften and crumble at room temperature.
Butter: I prefer to use unsalted butter for graham cracker crusts. Salted butter can make the crust taste too salty. You may add 1/8 teaspoon of salt if you wish. I don't recommend vegan butter, butter alternatives, or oils as they can make the crust too oily.
Pie pan or springform: The crust is enough to line a 9-inch pie pan, 9 or 10-inch springform, 8 or 9-inch square pan, or double the recipe for a 9x13-inch pan.
Press tightly: The crust mixture needs to be tightly pressed into the pan of your choice. This will help it bind together and hold shape. Use the bottom of a clean glass or measuring cup to firmly press the crust into the pan until the crust is flat and smooth.
Variations to try:
Use any dry cookie! Try any flavor of graham cracker, teddy grahams, digestive biscuits, vanilla wafers, etc.
Add a pinch of spice! You can up the flavor of the crust by including cinnamon, cardamom, nutmeg, ginger, or anything that will complement the filling flavor.
Citrus zest is another great way to jazz up the crust.
1/2 teaspoon of vanilla or almond extract also works beautifully depending on the filling.
Make ahead tips
The prepared crust can be kept refrigerated for up to 3 days before use.
Unbaked graham cracker crusts freeze well for up to 3 months. Thaw in the refrigerator before using it in your recipe.