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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.
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.
Does this crust come out crispy or more crumbly without crumbling.
Looking to replace my current crust recipe, comes out to hard, to crisp.
I think it hold together perfectly while still being tender to cut through with a fork.
Since I’ve never made a scratch pie crust, after baking the crust do I cool it down first and then add my pie filling and bake my pie or can I use it right out of the oven and bake my pie?
Hi there, I could be more help if you tell which type of pie you’re baking?
Is this recipe for only one Pie Crust?
Yes, this recipe makes one graham cracker pie crust.
Wonderful..I will never buy a premade crust again!!
Very Simple, we are the whole pie! Bon Appetit!
Thank you for this fine recipe! I’ve finally found a keeper. Others I’ve tried are either too skimpy or dry. This came out perfect!!!
Simple and straightforward recipe. It is also a good base for crust variations—adding chopped candied ginger, pecans, or coconut (or all of the above) makes for a scrumptious layer of added flavor and texture. It’s a keeper for me!
Do you have to use sugar? I think my dessert is sweet enough without sugar in the crust. Will it still bake up sturdy enough?
Hi Janet, yes I think it would work fine to leave the sugar out of the graham cracker crust. Enjoy!
After baking, how long can I store it before I fill it, and what’s the best method? Refrigerator, freezer,?
Cover it WELL with plastic wrap. It should keep well in refrigerator up to five days or freezer two weeks.
Hi,
What flavor Graham Crackers is the best for cheesecake crust?
I use Honey graham crackers 🙂
Honey flavor is what I use, but how do you stop it from getting soft when it is stored in the fridge?
Store it on the countertop, instead of the fridge. Then it wont get soft 🙂
I always use vanilla wafers, crushed,and about 7 Tabsp of melted butter, no need to add sugar. Use about 62 crushed vanilla wafers.