This super easy Homemade Graham Cracker Crust is perfect for pies, cookie bars, cheesecakes, and so many other delicious dessert recipes. It's one of (if not THE) easiest crust recipes to make and tastes way better than store-bought crusts!
A Graham Cracker Crust is the perfect no-bake crust because it has just the right amount of sweetness without being overpowering.
It also blends well with basically any flavor of pie filling or topping you choose to use, so it's a great recipe to keep on hand!
I use a Graham Cracker Crust in my Christmas Magic Bars and Magic Cookie Bars, as well as this Key Lime No Bake Cheesecake, my White Chocolate Raspberry Cheesecake, and Mini Easter Cheesecakes.
I have been known to get a store-bought Graham Cracker crust, but since making my own Graham Cracker Crust I've realized it takes basically the same amount of effort and tastes so much better!
For more homemade pie crust ideas, check out my nutty crust with pecans in these Pecan Pie Bars, or this nutty cookie crust using Pecan Sandies Shortbread Cookies in my Lemon Lush Bars.
Ingredients Needed for Graham Cracker Crust
- Graham Cracker Crumbs. I've used original pre-made Graham Cracker Crumbs, you can change the flavor or buy whole Graham Crackers and crush or blend them to get crumbs.
- Sugar. White Granulated Sugar is best here to sweeten the base. You only need a little sugar to sweeten it, but you can use a sweetener if you prefer.
- Butter. Use Salted Butter to enhance the flavors of the crust and the rest of the dessert.
How to Make Graham Cracker Crust
Crush the Graham Crackers into fine crumbs using a rolling pin or food processor. You can do this in a large mixing bowl or use a large Ziploc bag to keep everything together and minimize the mess!
Combine Graham Cracker crumbs with the White Sugar in a large bowl and mix well with a wooden spoon.
Melt the Butter in a bowl and pour it into the crumb mixture.
Stir until the mixture is evenly combined.
Press the Graham Cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan or a 9-inch springform pan.
Once you have your crust, follow the instructions in the dessert recipe you're using to determine whether you need to freeze, refrigerate, or bake your crust.
TIP: Use the flat bottom of a measuring cup to press the crumb mixture into the bottom of the pan. Then use your hands and fingertips to evenly press the mixture up the sides and along the rim to form a crust. You could also use the back of a large spoon to press crumbs into your pie dish or springform pan.
Storage & Freezing
Storage: This Graham Cracker Crust will keep well in an airtight container or covered in plastic wrap for up to 5 days, so it's a great make ahead recipe.
Freezing: Store this crust in a sealed container and freeze it for up to 3 months. Simply defrost the crust in your refrigerator, then follow your cheesecake, bar, or pie recipe!
Substitutions & Variations
- Graham Cracker Flavors. You can use Honey Graham Crackers, Chocolate Graham Crackers, or even Cinnamon Graham Crackers instead of regular graham crackers for a slightly sweeter crust.
- Cookies. Use different kinds of cookies instead of Graham Crackers to make a cookie crust. Oreo Cookies, wafer cookies like Vanilla Wafers, or Sandies Shortbread Cookies work well in place of Graham Crackers.
- Digestives. If you're not in the US, you may not be able to get Graham Crackers. The closest substitute to Graham Crackers would be Digestive Biscuits that you can get in the UK or at stores that sell British foods.
- Butter. Use salted butter in this recipe. If you only have unsalted butter, then add a dash of salt to the crumb mixture. As we are melting the butter, you could use a cooking oil like vegetable oil or canola oil in a pinch (which would also make it vegan) but I haven't tried this before, so the amount needed may vary depending on what type you use. Let me know if you try it!
- Flavor. Add some almond extract, peppermint extract, or a pinch of cinnamon or nutmeg to change the flavor of this crust to suit your topping!
- If you don't have a food processor, you can crush the graham crackers in a sealed plastic bag using a rolling pin or heavy object. Graham Cracker Crumbs can also be found in the Baking Aisle.
- Use this crust recipe for cheesecake, bars, and other desserts that require a graham cracker crust.
Have you tried this Graham Cracker Crust recipe?
Please leave a comment below if you have tried making this recipe. I love to hear from you and enjoy reading about what you think. Be sure to tag @devourdinner when posting to social media. I can't wait to see your photos!
Dessert Recipes with a Crust
- Eggnog Pie
- Grandpa's Favorite Pecan Pie
- No-Bake Peanut Butter Pie
- Christmas Magic Bars
- Key Lime No Bake Cheesecake
Easy Graham Cracker Crust
- 1½ cups Graham Cracker Crumbs about 11 whole Graham Crackers
- ¼ cup White Granulated Sugar
- 7 tablespoons Butter Melted
- In a large bowl, crush the Graham Crackers into fine crumbs using a rolling pin or food processor.
- Add the Granulated Sugar to the Graham Cracker Crumbs and mix well.
- Pour the melted Butter into the bowl and stir until the mixture is evenly combined.
- Press mixture firmly into the bottom and up the sides of a 9-inch pie pan or a 9-inch springform pan.
- TIP: Use the flat bottom measuring cup to press the crumb mixture into the pie dish. Then use your hands and fingertips to evenly press the sides to form a crust. Or use the back of a large spoon to press crumbs into your pie dish or springform pan.
- Store: This Graham Cracker Crust will keep well in an airtight container or covered in plastic wrap for up to 5 days, so it's a great make-ahead recipe.
- Freezing: Store this crust in a sealed container and freeze it for up to 3 months. Simply defrost the crust in your refrigerator, then follow your cheesecake, bar, or pie recipe!
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