Graham Cracker Crust Recipe

4.40 from 97 votes

NEVER buy a store bought pie crust again when you can make this easy 3-ingredient Graham Cracker Crust. Use it for ANY pie recipe - bake or no bake!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: crust

Cost: $5

1 ½ cups (170g) graham cracker crumbs (from about 10 or 11 whole graham crackers)
¼ cup (50g) packed brown sugar
6 tablespoons (84g) 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.

You can also add 1/4 teaspoon each cinnamon and salt
This recipe is written for a 9-inch pie plate, 9-10" springform pan, or 8-9 inch square pan. I recommend doubling the recipe for a 9x13-inch pan.
You can bake in this crust; just follow the recipe for whatever pie or cheesecake you're making. Sometimes it will need pre-baking, sometimes not; it just depends on your recipe.
This pie crust can be made up to 48 hours in advance and stored in the fridge wrapped well in plastic wrap.

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