Graham Cracker Crust Recipe
Everyone needs a solid, 100% fool proof graham cracker crust recipe. This is mine.
This graham cracker crust is the perfect thickness and it’s the perfect sweetness level too. We use it when we make no-bake peanut butter pie, key lime pie, French silk pie, no-bake cheesecake, and peach dessert. You can also switch out this pie crust for my Oreo pie crust for any chocolate-y pies!
I’m very fond of desserts that feature a delicious graham cracker crust. I love the texture and flavor it brings to the dish. You DON’T want to mess up the crust!
I’m sure you can recall a time you ate a pie that had a mediocre crust. It’s not pretty. The crust can make or break a pie/dessert!
This is the best graham cracker crust recipe AND the only recipe you’ll need from here on out! These ratios have given me superb results every single time.
Ingredients
A graham cracker crust consists of 3 basic ingredients:
- Graham cracker crumbs .
- Granulated sugar – brown sugar works great as well.
- Melted butter – you can use salted or unsalted, I opt for unsalted.
Step-By-Step Instructions
The process of making the crust is very basic too. It goes as follows:
- Mix the ingredients together. Add the graham cracker crumbs, sugar, and melted butter into a bowl. Using a fork, mix the mixture until combined. Note, you don’t need to use a fork, personally I think it prevents large graham crackers clumps from forming.
- Add to the pie plate. Once the mixture is combined, transfer it to a 9″ pie plate.
- Pack the crust. Press the graham cracker mixture firmly in the bottom of the pan and up the sides. Tip: I use a flat bottom measuring cup to do this; you could also use any flat bottom drinking cup. The best way to avoid a crumbly graham cracker crust is to ensure you have it packed into the dessert pan nice and tight.
- Bake (or chill). Bake the crust for 9-10 minutes. The crust will appear just barely golden. If you’re making a no-bake dessert recipe, rather than bake the crust, place the crust in the refrigerator to chill for 30 minutes or in the freezer for 15 minutes.
- Let cool. If you baked the graham cracker crust, let it cool completely before adding the filling to it.
Recipes Using a Graham Cracker Crust
Graham Cracker Crust
Ingredients
- 1 1/2 cups graham cracker crumbs - about 12 full cracker sheets
- 1/3 cup granulated sugar - can also use brown sugar if you'd like
- 6 tablespoons butter - melted, see notes
Equipment
Instructions
- Preheat oven to 350°F.
- In a medium sized bowl stir the graham cracker crumbs, sugar, and melted butter together until combined.
- Pour the graham cracker mixture into a 9” inch pie plate and press it firmly in the bottom of the pan and up the sides.
- Bake for 9-10 minutes. Remove from oven and let cool completely.
- If doing a no-bake recipe, rather than bake the crust, place the pie pan in the refrigerator to chill for 30 minutes (or in the freezer for 15 minutes) while you prepare the pie filling.
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7 Comments on “Graham Cracker Crust Recipe”
Worked great, fast,easy and delicious! My new go to for Graham cracker crust . Thanks
Is that 1395 for the whole pie? Or by slice?
For the full pie crust 🙂
I used a whole stick of butter. To Shape it I poured the gram cracker crumbs into the pie plate spread them out easily and then used another pie plate on top tamp it down and mold it.it turned out fabulous thank you
Thanks for sharing that tip! I have never used another pie plate to tamp down the crumbs before, will try it next time I make this crust.
Hi, i saw for your Banoffe Pie recipe, the graham crust needed just 1½ tbsp of sugar while this recipe used 1/3 cup sugar. Is it okay for me to use this recipe for all crusted pie ?
Thank you.
This is a great, fool-proof recipe. I use it any time I need a no-bake graham cracker pie crust or when I want a baked one. Such a great recipe, thank you again!