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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.
Hi, I tried this crust for an ice cream cake, but froze it instead of baked it, and I have never tasted such a better pastry, thanks for the recipe!
Should I bake the crust first for a frozen dessert?
I’d still suggest baking it first.
Would I double this recipe for a 9×13 pan?
Yes, that should work.
I usually 1½ any pie or cake recipe for a 9×13 pan.
Do I bake my crust then add my cheese cake mix and bake it again with the crust on top?
Yes, pre-bake the crust first.
Do I need to cook the crust if I’m using it for pudding pie?
Yes, you should bake it so it holds together. Enjoy!
I’m making pudding cups and wanted a graham cracker bottom and sprinkle on top is this ok to use for that ??
Yes, definitely.
Can I eliminate sugar altogether or use stivia or honey?
Yes, that would be fine 🙂
But this isn’t from scratch, how can i make this without buying graham crackers? Would flour and cinnamon would do alright.
I don’t make my graham crackers from scratch, but here’s recipe if you’d like to: https://www.dessertfortwo.com/homemade-graham-crackers/
I don’t make my graham crackers from scratch, but here’s recipe if you’d like to: https://www.dessertfortwo.com/homemade-graham-crackers/
I increased butter to 8tbsp. It was too loose otherwise. Other than that, perfect.
Me, too Mike. I thought it might be because I live in the desert of Arizona with humidity in the single digits, and everything is dry!
One more question…
Can this crust be used to make a cheesecake?
Yes, but depending on the size of your spring form pan you may want to double the crust recipe!