Homemade Graham Cracker Pie Crust Recipe

This thick and buttery Graham Cracker Pie Crust Recipe is easy to make from scratch and tastes better than store-bought! You only need 4 ingredients to create the perfect crust for cheesecakes, pies, and other desserts.

Graham Cracker Pie Crust Recipe

If there’s one thing every at-home baker needs, is an easy graham cracker crust recipe. It’s perfect for pies, cheesecakes, lemon bars… you name it! You won’t regret having this one in your back pocket.

Now, I do want to take the time to say that there is no shame in buying a premade crust — I use them from time to time too! But, trust me when I say you will be pleasantly surprised at how much more delicious a homemade graham cracker crust is! It boasts more flavor and never tastes stale.

In fact, this crust is thick, buttery, and SO good! It isn’t overly sweet and perfectly complements lots of different desserts. Plus, it’s so easy to make. I feel comfortable calling this a fool-proof recipe.

Once you’re done, you’ll be left with a homemade graham cracker pie crust you can use in a variety of recipes. Bake it before adding a filling (tips on how long to bake graham cracker crust included below too!), make it ahead and pop in the fridge or freezer until you need it, or use it in your favorite no-bake desserts. The possibilities are endless!

Why You’ll Love Homemade Graham Cracker Crust

• Made with just 4 ingredients
• Versatile — use it in so many ways!
• Incredibly easy
• Ready to use in 15 minutes
• So much better thank storebought

Key Ingredients to Make Homemade Graham Cracker Pie Crust

• GRAHAM CRACKERS – I went with classic graham crackers for my graham cracker pie crust recipe, but you can use any flavor you’d like.
• BUTTER – Make sure to melt it before you get started!
• GRANULATED SUGAR – I kept things simple and used regular white granulated sugar, but you can also use brown sugar instead for a little extra flavor.
• CINNAMON – Adds a little extra something — it’s not overpowering but gives the crust a really special flavor.

Instructions to Make My Easy Graham Cracker Crust Recipe

PREPARE THE GRAHAM CRACKERS: Add the graham crackers to a food processor or blender and pulse until ultra-fine crumbs form.

COMBINE WITH THE SUGAR: Add the crumbs, sugar, and cinnamon to a medium-sized bowl and mix to combine.

STIR IN THE BUTTER: Next, stir in the melted butter until well combined. The mixture should be thick, coarse, and sandy.

PRESS CRUST INTO PAN: Transfer your homemade graham cracker crust to a 9-inch pie pan and press it firmly into the bottom. It needs to be compact for the crust to hold its shape — this is very important! Use the bottom of a flat measuring cup or a glass cup to push the crumbs down tightly. I use my fingers for the sides, then press again with my measuring cup to get it really smooth and compact.

Ways to Use My Graham Cracker Pie Crust Recipe

• No bake: Chill the crust in the fridge for 1-2 hours. This helps the butter become solid again so it holds everything together. You can also fill it (as long as the filling is cold) and then refrigerate it, but it will need a longer chilling time. If you choose to fill then refrigerate, make sure the crust is super compact first.
• Bake: Bake the crust according to the directions for the dessert you are making. I usually bake mine at 350 degrees for 8 minutes. But some recipes say 325 or 300 degrees F for 10 minutes. It entirely depends on the recipe you are making.
• Make ahead: You can also store the crust in the refrigerator covered with cling wrap for up to 3 days before filling it, or you can freeze it for up to 3 months. Be sure to freeze it in the pan and wrap it very well first in cling wrap then foil to protect it from getting any freezer burn. I recommend doing this even if you only plan to freeze it for a short time because the crust can soak up flavors quickly. Remove it from the freezer and let it thaw before filling.

FAQ

Homemade Graham Cracker Crust Pro Tips

• Don’t skimp on the butter. It really holds the crust together, so using too little will result in a crumbly crust that doesn’t hold together when filled.
• Feel free to adjust. The butter is the only ingredient you shouldn’t mess with — you can definitely play around with how much sugar or spices you add! For a sweeter crust, you can use more sugar. If you want a stronger cinnamon flavor, increase that as well. You can also easily add different or additional spices. A pumpkin pie spice blend would pair great with a pumpkin cheesecake, for example!
• Make sure to press the crust in very firmly. You can start with your hands, but using a flat measuring cup (as pictured) or a glass cup really helps compact it down nicely.
• Don’t worry about it looking perfect. Half the beauty of making a graham cracker pie crust recipe from scratch is the slightly rustic, homemade look.
• If you don’t have a food processor, you can place the crackers in a Ziploc bag and crush them with a rolling pin. Just make sure the crumbs are super fine so the crust holds together.
• My graham cracker crust recipe yields about 1.5 cups of crumbs, which is a bit more than most standard crusts. I like mine a bit thicker than average as it ensures they’re super sturdy and don’t fall apart. And of course, it tastes great too.

More Dessert Recipes To Try

• No Bake Vanilla Cheesecake
• Lemon Mousse Dessert Cups
• One Bowl Cocoa Brownies
• Fresh Strawberry Pie
• Devil’s Food Cake
• Chewy Rice Krispie Treats

Thanks so much for reading! Let me know what you think about my graham cracker pie crust recipe!

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