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.
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.