Graham Cracker Crust Recipe

Graham Cracker Crust

A buttery, slightly sweet crust made from crushed graham crackers, perfect for pies, cheesecakes, and tarts. Easy to prepare and versatile, it provides a delicious base that complements both creamy and fruity fillings.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)

• 1/4 cup granulated sugar

• 6 tbsp unsalted butter, melted

• Optional: 1/2 tsp cinnamon for extra flavor

Instructions

1. Preheat Oven (Optional): Preheat oven to 350°F (175°C) if you plan to bake the crust.

2. Crush Graham Crackers: Place graham crackers in a food processor and pulse until finely ground. Alternatively, place in a sealed plastic bag and crush with a rolling pin.

3. Mix Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Stir in melted butter until mixture is evenly moistened and holds together when pressed.

4. Press into Pan: Transfer mixture to a 9-inch pie pan or springform pan. Press firmly into the bottom and up the sides to create an even crust.

5. Bake or Chill:

   • For baked crust: Bake 8–10 minutes until lightly golden. Cool completely before adding filling.

   • For no-bake crust: Refrigerate for at least 1 hour to firm up before filling.

Equipment

• Mixing bowl

• Food processor or rolling pin and plastic bag

• Measuring cups and spoons

• 9-inch pie pan or springform pan

• Spoon or spatula

Timing

• Prep Time: 10 minutes

• Cook Time: 8–10 minutes (if baking)

• Total Time: 10 minutes (no-bake) or 20 minutes (baked)

Serving Size
Makes enough for one 9-inch pie crust

Graham Cracker Crust

A buttery, slightly sweet crust made from crushed graham crackers, perfect for pies, cheesecakes, and tarts. Easy to prepare and versatile, it provides a delicious base that complements both creamy and fruity fillings.

Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Total Time:20 minutes mins

Equipment

• Mixing bowl
• Food processor or rolling pin and plastic bag
• Measuring cups and spoons
• 9-inch pie pan or springform pan
• Spoon or spatula

Ingredients

• 1 1/2 cups graham cracker crumbs about 10 full sheets
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter melted
• Optional: 1/2 tsp cinnamon for extra flavor

Instructions

• Preheat Oven (Optional): Preheat oven to 350°F (175°C) if you plan to bake the crust.
• Crush Graham Crackers: Place graham crackers in a food processor and pulse until finely ground. Alternatively, place in a sealed plastic bag and crush with a rolling pin.
• Mix Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Stir in melted butter until mixture is evenly moistened and holds together when pressed.
• Press into Pan: Transfer mixture to a 9-inch pie pan or springform pan. Press firmly into the bottom and up the sides to create an even crust.
• Bake or Chill:
• For baked crust: Bake 8–10 minutes until lightly golden. Cool completely before adding filling.
• For no-bake crust: Refrigerate for at least 1 hour to firm up before filling.

Servings: 1 9 inch pie crust

Frequently Asked Questions (FAQs)

Can I use store-bought graham cracker crumbs?
Yes. Pre-made crumbs save time and work perfectly.

Can I make a gluten-free crust?
Yes. Use gluten-free graham crackers or cookies as a substitute.

Can I make this crust dairy-free?
Yes. Use a dairy-free butter substitute to replace the unsalted butter.

Can I add flavors to the crust?
Yes. Cinnamon, nutmeg, or a pinch of salt can enhance the flavor.

Can I make this crust ahead of time?
Yes. Prepare the crust a day in advance and store it until ready to fill.

Do I have to bake the crust?
No. For no-bake pies, simply press the crust into the pan and chill until firm.

Can I make mini crusts for individual servings?
Yes. Adjust the amount of crumbs and butter for smaller pans or tartlets.

Can I use different types of cookies?
Yes. Digestive biscuits, vanilla wafers, or chocolate cookies can be substituted for graham crackers.

How do I prevent the crust from becoming soggy?
Bake the crust before adding a moist filling or brush with a thin layer of melted chocolate to create a barrier.

Can I freeze the crust?
Yes. Wrap tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before filling.

How To Store Graham Cracker Crust

Room Temperature:
Store baked or unbaked crust in an airtight container for up to 3 days if not filled.

Refrigerator:
Store in an airtight container for up to 1 week before filling.

Freezer:
Wrap tightly in plastic wrap or foil and freeze for up to 2 months. Thaw in the refrigerator before using.

Tips:
If freezing a baked crust, allow it to cool completely before wrapping to maintain texture.