This thick and buttery Homemade Graham Cracker Crust is easy to make and tastes better than store bought! You only need 4 ingredients to make a perfect crust for cheesecakes, pies, and other desserts.
A Homemade Graham Cracker Crust is a basic recipe anyone can make and a must-have for your baking repertoire. It’s the perfect recipe for pies, cheesecakes, lemon bars… you name it! You won’t regret having this one in your back pocket.
Now, there is no shame in buying a premade crust (I use them from time to time too!). But trust me when I say that you will be pleasantly surprised at how much tastier a homemade crust is! It has more flavor and never tastes stale.
Why you’ll love this recipe:
- This crust is thick, buttery, and SO delicious! It isn’t overly sweet, but perfectly complements lots of different desserts.
- Making a homemade crust is super easy. If you’ve never done it before, don’t be intimidated. This is a fool-proof recipe.
- Graham cracker crusts are pretty versatile. You can use it for no-bake recipes, bake it before adding a filling, or make it ahead and pop it in the fridge or freezer until you need it.
Ingredients you need:
You only need 4 ingredients for this homemade crust. Start with fresh graham crackers, then add butter, white sugar, and a bit of cinnamon. You can substitute any flavor graham cracker you’d like, and you can also use brown sugar instead of granulated for a little extra flavor.
How to make a graham cracker crust from scratch:
GRIND YOUR GRAHAM CRACKERS: In a food processor or blender, blend the graham crackers until ultra-fine crumbs. If you don’t have a food processor, just place your graham crackers in a Ziploc bag and crush them with a rolling pin. Make sure the crumbs are super fine so the crust holds together.
This recipe yields about 1 1/2 cups of crumbs, which is a bit more than most standard crusts. I like my crusts a bit thicker than average because it ensures that they are super sturdy and don’t fall apart. And of course it tastes great too!
COMBINE REMAINING INGREDIENTS: In a medium sized bowl combine the crumbs, sugar and cinnamon. You can use brown sugar instead of white for a little extra flavor. The cinnamon also adds a little extra something – it’s not overpowering, but gives the crust a really special flavor.
STIR IN THE BUTTER: Next, stir in the melted butter until well combined. The mixture should be thick, coarse and sandy.
The butter is what really holds the crust together, so don’t reduce it. If your crusts have always crumbled in the past, it’s because they don’t have enough butter.
PRESS CRUST INTO PAN: Last, press the crust firmly and evenly into a 9″ pie pan. For the crust to hold its shape it needs to be compact – this is very important. The best way to get it compact is to use the bottom of a flat measuring cup or glass cup to push the crumbs down tightly.
When it comes to the sides, I start using my fingers to press it into position. Then I use the measuring cup again to get it really smooth and compact.
Options for using:
- No bake version: Place the crust in the fridge to chill for 1-2 hours. This helps the butter become solid again and holds the crust 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.
- Baked version: Bake the crust according to the directions for the dessert you are making. Usually I bake mine at 350 degrees for 8 minutes. But some recipes say 325 or 300 degrees for 10 minutes. It entirely depends on the recipe you are making.
- Make ahead version: You can 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 freezer burn. Even if you are only going to be freezing it for a short time I recommend doing this because the crust can soak up flavors quickly. Remove it from the freezer and let it thaw before filling.
Tips for making this recipe:
- 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.
- 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 the crust.
- Don’t worry about it looking perfect. The beauty of a graham cracker crust is the slightly rustic, homemade look.
FAQs:
You can use this crust for limitless options! Chocolate pie, key lime pie, lemon pie bars, classic cheesecake, no bake cheesecake…. the list is endless. This No Bake Vanilla Cheesecake is a great option to try, or these S’mores Cookie Bars would be great.
If your crust is super crumbly, it probably didn’t have enough butter. The butter holds it together as it solidifies. The sugar also plays a role in holding the crumbs together, so make sure to use the amount of butter and sugar called for.
I used regular graham crackers, but you can use cinnamon sugar crackers, honey crackers, or even chocolate ones. You can also buy graham crackers already ground into crumbs.
More dessert recipes:
- No Bake Vanilla Cheesecake
- Lemon Mousse Dessert Cups
- One Bowl Cocoa Brownies
- Fresh Strawberry Pie
- Devil’s Food Cake
- Chewy Rice Krispie Treats
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
Homemade Graham Cracker Crust
Ingredients
- 1½ cups graham cracker crumbs about 10 full sheets
- ¼ cup sugar
- ¼ teaspoon cinnamon
- 6 tablespoons butter melted
Instructions
- Using a food processor or blender grind the crackers until you have fine crumbs. Otherwise place crackers in a ziploc bag and crush with a rolling pin until you have fine crumbs. It is important to have fine crumbs so the crust holds together well.
- In a medium sized bowl combine the crumbs, sugar and cinnamon. Stir in the butter until well combined. The mixture should be thick, coarse and sandy.
- Press the mixture into any 9 inch pan. Use a flat measuring cup or the bottom of a glass to help compact the crust. This is very important or the crust may fall apart.
- No bake: Chill in the refrigerator for at least 1 hour before filling.
- Baked: Bake for 8 minutes at 350 degrees F or according to the recipes directions.
- Make ahead: Store the crust wrapped in cling wrap in the refrigerator for up to three days before filling, or freeze for up to three months. Freeze in pan wrapped in both cling wrap and foil. Thaw completely before using.
Notes
- This recipe also works great with any flavor of graham crackers.
- You can use brown sugar in place of regular sugar for some extra flavor.
- 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.
- 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 the crust.
- Don’t worry about it looking perfect. The beauty of a graham cracker crust is the slightly rustic, homemade look.
Sounds fantastic! Can I use margarine instead of butter for dairy free?
Hi Sue! I don’t recommend using margarine in place of butter. Thanks for asking!
Such an easy crust and tastes 10x better than the premade ones! I used mine for a chocolate pie, but it would be great for anything!
Thank you very much! And I have to agree!!
I also happen to like my graham crust a bit thicker.
I think the crust is sometimes the best part of the pie.
Adding some cinnamon to your graham crumbs is a wonderful idea.
Whenever I do that, my pies are gone much faster….LOL!
Plus, homemade is ALWAYS better!
Have a nice day Malinda! 🌻
Thank you Dalila!! 🙂
I agree, the made from scratch version is so much better tasting than the store bought one. Once you have made one you will never buy a ready made one again.
I agree!! Thanks Grandma!