You’ll never buy a store-made graham cracker crust again, with this easy and delicious homemade Graham Cracker Crust recipe! You only need three ingredients including graham crackers, butter and sugar, and a pan to press the mixture into. Unlike other graham cracker crusts, this one wont fall apart! It’s perfectly tender and can be used in any recipe that calls for a graham cracker crust.

A homemade graham cracker pie crust in a clear glass pie dish.

This is my go-to graham cracker crust recipe and I love it because it’s easy, inexpensive, and the taste and texture are far superior to anything you’ll buy at the store.

How to make graham cracker crust:

1. Mix ingredients in bowl. Combine graham cracker crumbs and granulated sugar in a bowl. Pour in melted butter and stir well to combine.  The butter is the key to ensuring you have a graham cracker crust that doesn’t fall apart!

A photo of two clear glass bowls with the ingredients for a homemade graham cracker crust including graham cracker crumbs, sugar, and melted butter with a fork to mix everything together, next to another photo of melted butter being poured into a bowl of graham cracker crumbs.

2. Press into pie dish.  Pour the mixture into a pie pan. Use lightly greased hands or the back of a measuring cup to firmly press the mixture into the bottom of the pan and up the sides. This step is important!  The crust needs to be pressed really firmly into the dish to help ensure it sticks together!

Graham cracker crust crumbs in a bowl, then pressed into a pie pan with a measuring cup.

3. Bake or chill. This step will depend on the recipe you’re using and what you plan to put on top of the graham cracker crust. See baking directions below.

To Bake or not to Bake?

Baked graham cracker crust:Baking allows for the butter and sugar to bind to the point that the crust is sure to hold together.  I find that baked graham cracker crusts yield the best result. To bake the crust, place it in the oven at 350 degrees F for 10 minutes. A baked crust will have a sturdier texture, but it wont be crumbly and will hold the pie together so that it’s easy to cut and serve!

No-bake graham cracker crust: If you don’t want to (or cannot) bake the crust, you could chill it for several hours in the refrigerator, to the point that the butter becomes hard enough to hold the crust together.

Serving Graham Cracker Crust:

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Recipe Variations:

  • No graham crackers?  Substitute digestive biscuits, vanilla wafers, crushed gingersnaps, flavored wafer cookies, crushed cereal (like Chex or cornflakes), or crushed ice cream cones.  There are a lot of ways to be creative here!
  • Vegan graham cracker crust: Be sure your graham crackers are vegan (most brands are) and substitute vegan butter or margarine.
  • Sub the sugar: If you don’t have regular granulated sugar, you can substitute brown sugar. If you want to use honey, I would recommend using a combination of honey and granulated sugar because the sugar crystals help bind the crust.
  • Sub flavored graham crackers:  Feel free to use your favorite flavor of graham crackers including chocolate or cinnamon. and buy whatever brand is cheapest.

Make Ahead And Freezing Instructions:

To make ahead: Graham cracker crust is a great make ahead recipe.  I often prep the crust 1-2 days ahead of time and store it in the refrigerator until ready to use.

To freeze: prepare the crust and do not bake it.  Cover it well and freeze for 2-3 months.  Allow to thaw completely before using.

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Recipe

A homemade graham cracker pie crust in a clear glass pie dish.
Prep 10 mins
Cook 10 mins
Total 20 mins
Save Recipe

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.
  • 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 of the pan and a little bit up the sides of the pan.
  • Bake for 10 minutes. Remove from oven and allow to cool.
    A homemade graham cracker pie crust in a clear glass pie dish.

Notes

Recipe Variations:
  • No graham crackers?  Substitute digestive biscuits, vanilla wafers, crushed gingersnaps, flavored wafer cookies, crushed cereal (like chex or cornflakes), or crushed ice cream cones.  There are a lot of ways to be creative here!
  • Vegan graham cracker crust: Be sure your graham crackers are vegan (most brands are) and substitute vegan butter or margarine.
  • Sub the sugar: If you don't have regular granulated sugar, you can substitute brown sugar. If you want to use honey, I would recommend using a combination of honey and granulated sugar because the sugar crystals help bind the crust.
  • Sub flavored graham crackers:  Feel free to use your favorite flavor of graham crackers including chocolate or cinnamon. and buy whatever brand is cheapest.
Make ahead instructions: Graham cracker crust is a great make ahead recipe.  I often prep the crust 1-2 days ahead of time and store it in the refrigerator until ready to use.
Freezing instructions: prepare the crust and do not bake it.  Cover it well and freeze for 2-3 months.  Allow to thaw completely before using.

Nutrition

Calories: 116kcalCarbohydrates: 13gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 119mgPotassium: 18mgSugar: 7gVitamin A: 175IUCalcium: 10mgIron: 0.4mg

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RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe July 2018. Updated November 2020.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 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?

  2. 5 stars
    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

  3. 5 stars
    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.

  4. 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 ?????

  5. 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!

  6. But this isn’t from scratch, how can i make this without buying graham crackers? Would flour and cinnamon would do alright.

  7. I have never made a pie crust before but this was simple and easy to make and my cheesecake came out perfect so thank you for the recipe.

      1. 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!

  8. Does this crust come out crispy or more crumbly without crumbling.

    Looking to replace my current crust recipe, comes out to hard, to crisp.

  9. 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?

  10. 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!!!

  11. 5 stars
    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!

  12. 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?

    1. Hi Janet, yes I think it would work fine to leave the sugar out of the graham cracker crust. Enjoy!

  13. 5 stars
    After baking, how long can I store it before I fill it, and what’s the best method? Refrigerator, freezer,?

    1. Cover it WELL with plastic wrap. It should keep well in refrigerator up to five days or freezer two weeks.

    1. I always use vanilla wafers, crushed,and about 7 Tabsp of melted butter, no need to add sugar. Use about 62 crushed vanilla wafers.

  14. 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?

    1. 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!

  15. 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 ??

    1. 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 🙂

  16. Hi
    How would I prepare this recipe along with a baked cheesecake recipe ? With the separate baking for each?

        1. 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!

  17. 5 stars
    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.

  18. 5 stars
    We made your key lime pie with this graham cracker crust and it was SOO GOOD!! This recipe is a keeper for sure!