Make a homemade graham cracker crust for your next baked or no-bake pie - you'll never go back to store bought! Made with just three ingredients, this recipe is a simple staple to keep on hand.
Graham cracker crust is the perfect base for many desserts like lemon icebox pie and my favorite hot fudge marshmallow pie. There's no need to buy a crust at the store - make your own instead!
We all know homemade tastes better than store bought, so we're going to make our own crust today. All you'll need are some graham crackers, granulated sugar, and melted butter.
This crust is perfect for any recipe calling for a graham cracker crust. This recipe can be refrigerated for no-bake recipes or baked in the oven.
Ingredients and substitutions
- Graham crackers - For this recipe, you'll need either graham crackers or graham cracker crumbs. Any flavor of graham crackers, like honey, cinnamon, or chocolate, will work in this recipe. If you're using graham cracker crumbs, you'll need 1 and ½ cups, which equals about 10 rectangular graham crackers (this can vary by brand).
- Granulated sugar - Can be substituted with brown sugar for a caramelized, light molasses flavor in your crust. Sugar acts as a glue along with the melted butter and shouldn't be omitted for best results.
- Butter - Acts as a glue along with the granulated sugar to hold the crust together. Salted butter or unsalted butter works in this recipe.
Tips and tricks
Measure ingredients - It should go without saying on a recipe, but to ensure your crust doesn't fall apart, your ingredients all need to be measured properly. Too many crumbs, or too little butter and sugar, can cause your crust to turn out crumbly and dry.
Use a food processor - For easy prep, use a food processor. A food processor finely grinds your crumbs and fully incorporates the sugar and butter for an even mixture.
Butter and sugar - These two ingredients work together like a glue to hold the crust together. I don't recommend omitting either ingredient for best results.
Finely ground graham crackers only - Make sure your graham cracker crumbs are finely ground. Big chunks can cause the crust to fall apart later on.
Use a measuring cup - Use the flat bottom and sides of a measuring cup to help press your crust firmly into the pan. I find that this works even better than pressing with my hands only.
Storage
Graham cracker crust will keep for 3 or more days in the refrigerator and up to 3 months in the freezer.
Frequently asked questions
Graham cracker crust can fall apart if you don't have the proper ratio of butter and sugar to graham cracker crumbs, so make sure you're measuring all of your ingredients instead of eyeballing. Extra crumbs (or not enough butter/sugar) can cause the crust mixture to turn out dry and crumbly. Make sure your crumbs are finely ground. Large chunks can cause the crust to fall apart. Last, I recommend using the bottom of a flat measuring cup to help press the crust firmly into the pan.
Yes, this recipe works with any flavor of graham crackers. Honey, cinnamon, chocolate, or low-fat graham crackers all work in this recipe.
Yes. If you're making a no-bake pie or cheesecake, refrigerate the empty crust for 30 minutes before adding filling. Afterward, store your no-bake pie in the refrigerator until ready to serve. Graham cracker crust will keep for 3 or more days in the refrigerator and up to 3 months in the freezer.
If your crust is packed too hard into the pan, it can turn out hard and difficult to slice. Pack firmly, but not so much that it turns into a hard, dense crust. If you're baking your crust, overbaking can cause the crust to turn out hard as well. Don't par-bake your crust for longer than listed in the recipe card below. For best results, follow the directions listed on your pie filling.
This recipe will fit an 8, 9, or 10 inch pie pan. If you'd like to make a graham cracker crust in a 9x13 pan, I'd recommend making 1.5x the recipe listed below (like my no-bake cheesecake bars recipe).
Recommended
📖 Recipe
Homemade Graham Cracker Crust
Ingredients
- 1 ½ cups (165 g) graham cracker crumbs, about 10 full rectangle crackers
- 6 tablespoons butter, salted or unsalted, melted
- 2 tablespoons granulated sugar
Instructions
- If you're starting out with full graham crackers, place them in a food processor or blender and process until finely ground. You can also place them in a large plastic bag, seal tightly, and crush with a rolling pin. Measure your crumbs to ensure you have 1.5 cups (extra crumbs can cause crust to turn out dry and crumbly).
- In a food processor: Add melted butter and sugar and pulse a few times until fully incorporated. Or in a large bowl, add crumbs, butter, and sugar to a bowl and mix until evenly combined. Your mixture should be thick and sandy.
- Pour crust mixture into an 8, 9, or 10 inch pie pan. Use the flat bottom of a measuring cup to press crust firmly into the bottom of the pan. Use your hands and the side of a measuring cup to press crust firmly up the sides of the pan.
- For a refrigerated crust: Place crust in the refrigerator for 30 minutes before filling. For a baked crust with no-bake filling: Preheat oven to 350℉ and bake crust for 8-10 minutes. To bake crust and filling together: Follow your pie recipe for baking instructions.
Equipment Recommendations
Notes
- Measure first: Measure your graham cracker crumbs before adding the remaining ingredients. Too many crumbs will make your crust crumbly.
- Storage: Graham cracker crust will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.
- Sugar variation: Granulated sugar can be substituted with brown sugar for a deeper, caramelized flavor.
- Graham cracker variations: honey, cinnamon, or chocolate graham crackers work in this recipe. If graham crackers aren't sold in your country, ground digestive biscuits work as a substitute.
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