Easy Homemade Graham Cracker Crust
I have spent nearly two decades teaching people how to create extraordinary recipes with minimal ingredients and effort. This graham cracker crust is the perfect example of that philosophy. This simple recipe is the easiest way to create a dessert experience that’s approachable, delicious, and guaranteed to impress.
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A graham cracker crust is the ultimate foundation for endless desserts and with just three simple ingredients, it’s easy to see why it’s a classic choice. You’re going to love this easy recipe!
I love how versatile this crust is. It goes with practically any of your favorite pie recipes! Whether you’re pairing it with a creamy traditional cherry cheesecake, a zesty lemon pie, or a decadent chocolate mousse filling, this buttery homemade graham cracker crust adapts beautifully to your favorite delicious dessert.
The best thing about this graham cracker crumb crust is that it requires zero baking time. And it’s way easier than a traditional pie crust – no rolling pin or complicated dough needed here!
Making this crust is incredibly easy. The process is as simple as crushing graham crackers (or using pre-made crumbs), mixing with sugar and butter, and pressing into your pie pan. After a quick chill in the refrigerator, your crust is ready for filling!
Whether you’re making key lime pie, pumpkin pie, or any of your other favorite desserts, this basic recipe will ensure you never go back to store-bought crusts again.
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Ingredients needed for this recipe
- Graham Cracker Crumbs: You can buy pre-made crumbs or crush your own graham crackers. One standard package of graham crackers (about 9 whole crackers) yields roughly 1½ cups of crumbs. Use any brand of graham cracker that you like. I also use them for my Raspberry Cheesecake Cookies.
- Butter: Use unsalted butter to control the salt content. Melted butter helps bind the crust together, so make sure it’s completely melted but not hot.
- Brown Sugar: Light or dark brown sugar both work well in this no bake graham cracker crust recipe.
See recipe card for full information on ingredients and quantities.
How to make a Homemade Graham Cracker Crust
- Combine graham cracker crumbs and brown sugar, stirring them together until evenly mixed. If using whole graham crackers, pulse them with the brown sugar in a food processor until they become fine crumbs. Add the melted butter to your graham cracker mixture.
- Stir everything together until the crumbs are completely coated and the mixture resembles wet sand.
- Press the mixture into your pan. Dump the crumb mixture into a 9-inch pie plate or springform pan. Use your fingers to distribute it in an even layer, then press firmly against the bottom and up the sides of the pan.
- Chill the crust until firm. Place your pan in the refrigerator for 30 minutes before filling. For quicker results, you can put it in the freezer for 15 minutes instead.
Graham Cracker Pie Crust Tips
- Use store bought graham cracker crumbs to save time and effort. You can find them in the baking aisle of most grocery stores.
- Let melted butter cool slightly at room temperature before mixing. Hot butter can make your crust too greasy and harder to work with.
- Adjust the amount of sugar based on your filling. For sweet fillings like chocolate cream pie, you can reduce the sugar to 3 tablespoons. Use as much or as little sugar as you like!
- Pack the crust mixture firmly into your pan. Using a flat-bottomed measuring cup creates an even surface. This makes a huge difference when serving.
- Chill your crust completely before adding wet fillings. This prevents the crust from becoming soggy and helps it hold its shape.
Storage and Freezing Instructions
Store: An unfilled graham cracker crust can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap to keep it fresh.
Freeze: Store your unfilled crust in the freezer for up to 2 months. Wrap it well in plastic wrap, then add a layer of foil to prevent freezer burn. Thaw in the refrigerator for about 2 hours before filling.
Graham Cracker Crust FAQ’s
No, this easy graham cracker crust recipe doesn’t require any baking. Just chill it in the refrigerator for 30 minutes, and it will hold together perfectly.
The most common reason for a crumbly crust is not enough butter. Make sure to use the full 1/2 cup of melted butter and mix until all crumbs are evenly coated. Also, press the mixture very firmly into your pan – it should feel compact and solid.
Butter works best for this homemade graham cracker crust recipe. Margarine has a higher water content which can make the crust too soft and less likely to hold together.
Yes, you can prepare this no bake graham cracker crust for up to 3 days before filling it. Keep it covered in the refrigerator until you’re ready to use it.
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No Bake Graham Cracker Crust
Ingredients
- 2 ½ cups graham cracker crumbs
- ¼ cup brown sugar {packed}
- ½ cup butter {melted}
Instructions
Using Graham Cracker Crumbs
- Add graham crackers crumbs and brown sugar to a large bowl and mix together. Pour the melted butter into the graham cracker and sugar mixture. Stir until all of the crumbs are damp from the butter and hold together when pressed between your fingers. Transfer the graham cracker mixture to a 9-inch pie dish or a springform pan. Using your fingers or the bottom of a glass or measuring cup, press the mixture firmly and evenly onto the bottom and up the sides of the pan.Transfer the pie pan to the fridge and chill for 30 minutes. Put the pie in the freezer for 15 minutes to shorten the chill time. This will help the crust set.
Using Whole Graham Crackers
- Add graham crackers and brown sugar to a food processor and pulse until the crackers are finely ground into crumbs.Slowly pour the melted butter into the food processor while pulsing the graham cracker mixture. Continue pulsing until the mixture resembles wet sand and holds together when pressed between your fingers.Transfer the graham cracker mixture to a 9-inch pie dish or a springform pan. Using your fingers or the bottom of a glass or measuring cup, press the mixture firmly and evenly onto the bottom and up the sides of the pan.Transfer the pie pan to the fridge and chill for 30 minutes.
