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
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