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With only 3-ingredients, our homemade Graham Cracker Crust is a no brainer replacement to the taste-less store-bought alternatives. It takes minutes to make and tastes amazing.
There's no secret I love pie recipes, and a pie is only good as its crust, so be sure to try my Easy Pie Crust and Oreo Pie Crust.
Homemade Graham Cracker Crust is a no-brainer.
If you have 15 extra minutes, you have time to use a homemade graham cracker crust in your favorite pie recipe. Homemade makes such a difference in taste and texture and the store bought versions are packed with corn syrup and taste like cardboard. You will thank yourself for spending a few extra minutes, with just 3 ingredients!
How to make a Graham Cracker Crust:
Combine: Mix graham cracker crumbs and sugar in a bowl then pour in the melted butter, stirring well to incorporate.
Press the graham cracker mixture into a pie pan, pressing firmly to the bottom and up the sides–I like to use the back of a measuring cup.
Bake: I recommend baking this crust because it binds the butter and sugar together so it stays together. Bake at 350°F for 10 minutes then let cool before adding your favorite pie filling.
For a No-Bake option, place it in the fridge for several hours so the butter can harden and hold together This option works for our no-bake cheesecake, for example.
Make Ahead and Freezing Instructions:
To Make Ahead: homemade graham cracker crust will keep in the fridge or at room temperature, 1-2 days in advance.
To Freeze: Freeze baked or unbaked for up to 3 months Thaw completely before using or baking.
Recipe Variations:
- No Graham Crackers: Swap out the graham crackers for vanilla wafers, gingersnaps, wafer cookies, digestive biscuits, crushed cereal (Chex or Cornflakes), or even crushed ice cream cones.
- Vegan Graham Cracker Crust: Buy vegan graham crackers (most brands are) then swap out the butter for a vegan butter or margarine substitute.
- Brown Sugar: The granulated sugar can be swapped for brown sugar. You can use honey, but I recommend using a combination of honey and granulated sugar.
- Other Graham Crackers: Try using cinnamon or chocolate graham crackers.
- Gluten Free: Use gluten free graham cracker crumbs.
Easy Desserts With Graham Cracker Crust:
- Banana Cream Pie
- Key Lime Pie
- No-Bake Cheesecake
- Lemon Cream Pie
- Coconut Cream Pie
- Magic Bars
- Chocolate Cream Pie
Graham Cracker Crust
Equipment
Ingredients
- 1 1/2 cups graham cracker crumbs, , about 12 full sheets, crushed
- 1/3 cup granulated sugar
- 6 Tablespoons butter, , melted
Instructions
- Preheat oven to 350F.
- Mix graham cracker crumbs, sugar, and melted butter in a small bowl.
- Press into Pan: Pour crumb mixture into an 8" – 9.5" pie pan and use the back of a measuring spoon to press it firmly in the bottom and up the sides of the pan.
- Bake for 10 minutes. Remove from oven and allow to cool completely before filling with your favorite pie.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe July 2018. Updated November 2020 and November 2024.
I followed this graham cracker pie crust recipe exactly. After cooling, I added banana slices, banana pudding and cool whip. After about 10 hours in the refrigerator I prepared to serve the pie. Was very disappointed to find the crust to be hard and stuck to the glass pie plate. What did I do wrong?
Hi Mary,
I am so sorry your crust was too hard. It’s possible that the crust was pressed too tightly to the pan. Also make sure the butter measurements were exact!
I made this recipe with ground-up Cheerios, so that it would be gluten-free. Everyone loved it!
I’m baking a cheese cake and it requires baking for 40 minutes at 350..will the crust do ok for that amount of time ??
Yes, absolutely! Enjoy!
If I am making several in advance, do they need to be frozen, fridge, or good on countertop after baking?
I’d keep them in the fridge for up to a few days, or else you can freeze them. Thaw before using in your recipe 🙂
Hi
How would I prepare this recipe along with a baked cheesecake recipe ? With the separate baking for each?
Bake it at 350 degrees F for 5 minutes, then add your cheesecake filling and bake again 🙂
Hi! Does the crust need to be cooled off first before I put the cream cheese filling?
I’m not sure which cream cheese filling for pie you are referring to. If it will be baked again, then no it doesn’t need to cool. If it is a no-bake filling then yes I would allow it to cool first. Hope that helps!
Can you use digestive biscuits instead?
I imagine they would work–never tried it 🙂
Delicious!
What would the Graham cracker crust recipe be for a 9×13 pan?
I would double the recipe.
I have been looking for a new pie crust. I wanted something different, but I wasn’t necessarily looking for a graham cracker crust. I had everything I needed so I thought I would try it. I was amazed at how well it turned out! It was so easy to make and held together so well. Can’t wait to try this on some of my pies.
We made your key lime pie with this graham cracker crust and it was SOO GOOD!! This recipe is a keeper for sure!