Why would you waste money on a store-bought graham cracker pie crust when you can make your own? With three simple ingredients, you can have a tasty graham cracker crust for your next pie in 10 minutes.
It’s no secret I love pie. Especially a pie with a buttery, crunchy graham cracker crust. Sure, you can buy a premade graham cracker crust at the grocery store. But why would you? Not when a homemade graham cracker crust is easy as “pie” to make.
How to Make a Graham Cracker Pie Crust
Unlike a traditional pie crust, which can take a bit of work, a graham cracker pie crust can be whipped up in minutes. Yes, minutes! All you need are graham crackers (obviously), sugar and unsalted butter.
Start with 10 full sheets of graham crackers. You know how a box of graham crackers comes with three packages of crackers wrapped in brown plastic? It’s one full brown package + one sheet. You can use the original honey flavor, chocolate … I ADORE the cinnamon flavored graham crackers myself.
If you have a food processor, place the graham crackers in the bowl and pulse several times until the crackers have been pulverized into fine crumbs. If you don’t have a food processor, place the crackers in a plastic storage bag and break them up by hitting them with a rolling pin or the flat side of a meat mallet.
Melt six tablespoons of unsalted butter. If using a food processor, pour the melted butter into the bowl with the crumbs along with 1/3 cup of sugar. Replace the lid and pulse the cracker crumbs again until the butter is completely incorporated. Otherwise, transfer cracker crumbs into a medium mixing bowl and add the melted butter and sugar. Mix by hand until the crumbs are completely coated with the melted butter. In the end, the crumbs should resemble wet sand.
Press the cracker crumbs into a pie plate
Pour the mixture into a 9-inch pie plate. In order for the graham cracker crust to hold together, it’s important to pack it down very well. You can use your fingers, but I find a flat-bottomed measuring cup created a flat, even surface. Don’t forget to press the graham cracker crumbs up the sides of the dish and pack it in as well.
Bake or Refrigerate
For no bake desserts, place the graham cracker crust in the refrigerator for at least two hours. This solidifies the butter and helps the crust keep its shape. For pies that will be baked, preheat the oven to 350 degrees. Bake the pie for 10 minutes until it is golden brown. Then fill and continue baking per your recipe’s instructions. Depending on the type of pie you are making, I do recommend refrigerating the cooled pie to help the crust further solify.
How to store a Graham Cracker Pie Crust
If you’re trying to plan ahead, graham crackers crusts can be made ahead of time. A baked graham cracker crust should be covered and can be stored in the refrigerator for up to three days. Likewise, it can be frozen for up to three months.
Graham Cracker Crust Dessert Ideas
- Lemon Icebox Pie
- Sweet Potato Tart with Marshmallow Meringue
- Coconut Lime Icebox Pie
- Strawberry Ice Cream Cake with Oreo Crust
Graham Cracker Pie Crust
- 1-1/2 cups (10 full sheets) finely crushed cinnamon flavored graham crackers
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- Preheat oven to 350 degrees.
- Combine all the pie crust ingredients in a large mixing bowl until crumbs are thoroughly coated with the butter.
- Press the crumb mixture into the bottom and up the sides of a 9-inch round pie plate.
- For no bake pies, place the pie crust in the refrigerator for at least two hours before filling.
- For baked desserts, bake the crust for approximately 10 minutes or until lightly browned. Fill and bake according to recipe directions.