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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 have a recipe from family made years ago called Smorgasbord Cheesecake. She made Graham cracker crust in 13X9 glass dish, then put the cheesecake filling in and baked both at same time at 350°, then put sweet cherry filling on top after baked..is baking both together at same time sound ok? Think I remember it turned out really good, but been a long time.
Can you bake this, then put pie filling in it and bake again?
I’m wondering if you know the amount of graham crackers in grams or how to convert to other kinds of cookies when not using graham crackers? Probably going to use ginger snaps… Thanks!
Hi so I just wanted to mention so others don’t goof up when you double or triple the ingredients in the post it will say 3 or 4.5 cups graham crackers and under that it continues to say about 12 whole crackers for all of them just don’t look at that line k lol
So simple and so delicious. Homerun all the way around.
Forgot to put the ingredients and amount. HELLO!!!!
HELLO! The amounts and ingredients are CLEARLY listed in this post.
would you reccomend coating the inside of the cooled baked crust with chocolate in order to seal & waterproof it so it doesn’t absorb moisture from the filling? if yes than what kind of chocolate would I use? would magic shell be suitable?
I don’t think it’s necessary, but you can.
Magic shell? No.
Simplest and best recipe I’ve ever used. This is my Go-To recipe. The Key lime pie made in this kitchen would not be the same w/o this pie crust. Thanks for sharing
This recipe is a keeper! The only thing I changed was I used monkfruit for the sugar. These were a hit with everyone. I made a double batch and used some for a graham cracker crust for a cheesecake. The cookies went perfect with coffee and tea. I’ll be making these again.
I made this crust for lemon cheesecake pie and refrigerators for 4 hours with filling in . The crust got so hard we could not cute thru it !!!??? What should I do ?????
Calm down carol and try again. Peace and love happy holidays.
Take it out of the fridge so it can soften.