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
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Recipe
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
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I originally shared this recipe July 2018. Updated November 2020 and November 2024.
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Could I use this crust and mini apple pies or something of the sort with the graham cracker crusts? Any ideas, please help as I’m new to baking things not in a box.
There is too much butter, I have mine in the over and hope it is ok for dessert tonight.
The curst was soggy with butter!!!!!
Absolutely delicious. I added a few things and it came out so good. I used it between my two layers of cheesecake. Wow🤪👍
Easy & delicious!
I have tried two different variations of this recipe as well for cheesecake, all are fan favorites.
1. 1/2 Graham Cracker, 1/2 Vanilla Wafers
2. 1/3 Graham Cracker, 1/3 Vanilla Wafers and 1/3 Oreo cookies (without the filling), equal amounts of each.
Great recipe.I used 12 bars of gram crackers,but only 5 table spoons of butter and in my opinion it is better
Easy to make! I won’t fill the shell until the day after tomorrow…I’m looking forward to serving my S’mores Pie to my guests then.
I didn’t add the sugar, doesn’t need it, and was still delicious. So easy, never buy a premade crust.
This is perfect. I’ll never need to buy a premade crust again.
To firmly and evenly put the crumbled graham crackers into the 9″ pie pan, I use an 8″ pie pan. This distributes crumbs well and eliminates the build-up of a too-thick base between the bottom and sides of the 9″ pan!
Can you please give me the weight of the graham crackers in the recipe? Not all graham crackers are the same size, etc. Hopefully you can test it out by weighing with a scale and repost the recipe with the weight. Thank you!
Can this be used for a pumpkin pie recipe? Or is that too much time in the oven for this crust?
It will be delicious with a pumpkin pie!