Perfect Graham Cracker Crust Recipe

4.39 from 94 votes

NEVER buy a store bought pie crust again when you can make this easy 4-ingredient Graham Cracker Crust. Use it for ANY pie recipe - bake or no bake!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: crust

Calories: 1448kcal

Cost: $5

1 ½ cups (154g) graham cracker crumbs (from about 9 whole graham crackers/18 squares)
¼ cup (50g) packed brown sugar
½ teaspoon cinnamon optional
Pinch of salt
7 tablespoons (99g) unsalted butter melted

If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.
Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.
To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.
To make a baked pie: Preheat oven to 325°. Bake crust for 10 minutes. Fill with pie filling and bake according to recipe directions.

Use real butter for best results. Butter substitutes and low fat butter will cause the recipe to be oily.

When this pie is made for a no bake pie it can be hard to slice the first piece. After that the pieces will come out easy.